Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot (Beta vulgaris) powder

• Main Authors: Abdul Alam, N. A., Karim, Roselina, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/77408/1/3%20-%20IFRJ171230.R1%20-%20Edited.pdf; http://psasir.upm.edu.my/id/eprint/77408/; http://www.ifrj.upm.edu.my/25%20(07)%202018%20supplementary%201/3%20-%20IFRJ171230.R1%20-%20Edited.pdf
• Institution: Universiti Putra Malaysia

Colour plays an important role in food especially in increasing the aesthetic value of food products. However, the increasing awareness on health implications of synthetic colourants has led to increased market for natural colourants. In this study, the retention of colourant from red beetroot powde...