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TOPIC: Production of Food Colorants from the Stem of Basella rubra Linn. (Alugbati)
OBJECTIVES: 1. Produce Food Colorant in three forms: liquid, powder, and concentrate. 2. Test for the stability of color of the food colorant. 3. Test for the toxic property of the food colorant. 4. Evaluate for the acceptability of the Food Products (maja blanca, muffins) incorporated with food colorant.
METHODS: 1. Optimization of the production of food colorant using different temperature and extracting solvent 2. Preparation of food colorant in three forms: liquid, powder, and concentrate. 3. Stability testing of the food colorant. 4. Toxicity testing of the food colorant. 5. Sensory evaluation of the Food Products incorporated with the food colorant.
OBJECTIVES: 1. Produce Food Colorant in three forms: liquid, powder, and concentrate. 2. Test for the stability of color of the food colorant. 3. Test for the toxic property of the food colorant. 4. Evaluate for the acceptability of the Food Products (maja blanca, muffins) incorporated with food colorant.
METHODS: 1. Optimization of the production of food colorant using different temperature and extracting solvent 2. Preparation of food colorant in three forms: liquid, powder, and concentrate. 3. Stability testing of the food colorant. 4. Toxicity testing of the food colorant. 5. Sensory evaluation of the Food Products incorporated with the food colorant.
