Effect of temperature, pH and ZnCl2 on the green color stability of pandan (Pandanus tectorius) leaf extract
2003
Praphan Pinsirodom(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-Industry)
Effects of temperature (50, 75, 100 deg C), pH (4, 7, 10 and ZnCl2 (0, 100, 200, 300 ppm) on the green color stability of pandan leaf extract were studied. The stability of the green color was determined by the changes of b values (the more positive b values reflected the more yellowish color of the samples) using a Hunter color meter. It was found that, the green color of pandan leaf extract was less stable at 100 deg C compared to at 50 and 75 deg C. For the pandan leaf extract heated at 100 deg C, addition of ZnCl2 at the higher concentration resulted in the greater green color stability. However no such effect was observed for the extracts heated at 50 and 75 deg C. In addition, the higher green color stability of the extract was observed at pH 7 and 10 compared to at pH 4. The addition of ZnCl2 showed no influence on the green color stability of pandan leaf extracts at all pH studied.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
