Open AccessEffect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt
Author(s) -
Amrih Suharman,
L.S. Nadia,
Adi Sutakwa
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).143
Subject(s) - clitoria ternatea , sucrose , food science , streptococcus thermophilus , fermentation , antioxidant , biology , botany , chemistry , lactobacillus , biochemistry , medicine , alternative medicine , pathology
Blue pea flower (Clitoria ternatea L.) yoghurt is the result of processing milk with theaddition of blue pea flower extract through Lactic acid bacteria's fermentation process viz.Lactobacillus bulgaricus and Streptococcus thermophilus. Blue pea flower (Clitoriaternatea L.) contains bioactive components, particularly flavonol glycosides,anthocyanins, flavones, flavonols, phenolic acids and terpenoid. This study was aimed todetermine the effect of sucrose on the antioxidant activity and colour of blue pea floweryoghurt. This study used a completely randomized design with five treatments namelyyogurt control = no added blue pea flower extract, and the following with 10% blue peaflower extract at different sucrose concentrations: P1 = 0% sucrose, P2 = 4% sucrose, P3= 8% sucrose and P4 = 12% sucrose. Data analysis used the analysis of variance. Theresults showed that the highest antioxidant activity was P2 = 105.25 ppm. While the bestcolour parameter is P2 = L * 42.42, a * 5.12, b * -5.54). Based on the results of the study,the addition of sucrose 4% increased the highest antioxidant activity and colour of yoghurtextract of blue pea flowers (Clitoria ternatea L).