POTENTIAL APPLICATION OF ROSELLE EXTRACT IN FUNCTIONAL FOOD EMULSIONS [Aplikasi Ekstrak Rosela sebagai Pengemulsi pada Sistem Emulsi Pangan Fungsional]

POTENTIAL APPLICATION OF ROSELLE EXTRACT IN FUNCTIONAL FOOD EMULSIONS [Aplikasi Ekstrak Rosela sebagai Pengemulsi pada Sistem Emulsi Pangan Fungsional]

This research was undertaken to investigate the effect of Roselle (Hibiscus sabdariffa. L) extract on the physical properties and stability of extra virgin olive oil emulsions. Four different emulsions were prepared with methanolic Roselle extract (0.01 and 0.02%) and 0.02% BHT (commercial antioxida...

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Bibliographic Details
Main Authors: M. Zul Helmi Rozaini2), Nor Hayati Ibrahim1)*, Tan Sook Lee1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
antioxidants
emulsion
roselle extract
stability
properties
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6951

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/6951

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