Besides that, we also got to know that anthocyanin is affected by pH environment, which can make it as a pH indicator. In this case, vinegar is added to stabilize its purple colour and remove cabbage odour.
Tuesday, November 3, 2009
What we had learnt in this assignment??
From this assignment, we had learnt about extraction of purple colour from purple cabbage and utilize it as natural colourant in other food products.
Besides that, we also got to know that anthocyanin is affected by pH environment, which can make it as a pH indicator. In this case, vinegar is added to stabilize its purple colour and remove cabbage odour.
Besides that, we also got to know that anthocyanin is affected by pH environment, which can make it as a pH indicator. In this case, vinegar is added to stabilize its purple colour and remove cabbage odour.
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