EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Stefan cel Mare University of Suceava
2020
|
| Subjects: | |
| Online Access: | https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!