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Measure color stability of red cabbage using different solvents / Mohd Azri Ahmad

By:

Mohd Azri Ahmad

Material type: Text

TextPublication details: Kuantan, Pahang : UMP, 2010Description: xiv, 39 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN:

THE0004876(Local)

Subject(s):

Dissertation note: Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 Abstract: Color is one of most important properties of foods and beverages and is a basis for their identification and acceptability. The use of natural colorants has generated considerable interest nowadays as an alternative to synthetic colorants. Consumer concern over the safety of synthetic food colorants has increased the demand for natural food colorants. Our objective of this research is to determine the color stability of red cabbage based on storage days by using different solvents. Color was determined using CIE system L*, a*, b*. The color stability of red cabbage is based on L*, a*, b* values. Red cabbage was extracted with different volume concentration of solvents used. The solvents used for this extraction are methanol and ethanol. Based on the results, we can conclude that the color of red cabbage is most stable when extracted with 40% methanol.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP919 .A97 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000063228
Final Year Report	UMPLIB GAMBANG	CD 5929 \| TP919 .A97 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000063229

Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010

Includes bibliographical references

Color is one of most important properties of foods and beverages and is a basis for their identification and acceptability. The use of natural colorants has generated considerable interest nowadays as an alternative to synthetic colorants. Consumer concern over the safety of synthetic food colorants has increased the demand for natural food colorants. Our objective of this research is to determine the color stability of red cabbage based on storage days by using different solvents. Color was determined using CIE system L*, a*, b*. The color stability of red cabbage is based on L*, a*, b* values. Red cabbage was extracted with different volume concentration of solvents used. The solvents used for this extraction are methanol and ethanol. Based on the results, we can conclude that the color of red cabbage is most stable when extracted with 40% methanol.