Application of response surface methodology optimizing the phenolic content and anthocyanin extraction of purple sweet potato flour

Abstract

Anthocyanin from purple sweet potato can fill in as normal colorant and are generally utilized in juices, mixed drinks, jam, dessert shops, bread, tidbits and noodles. Anthocyanin containedin PSP have useful wellbeing impact. They are dried in various temperature (50˚, 60˚ 65˚) for 6hr to 7 hr, citrus extract focus is about (1%-3%w/v) and drenching time 1-2 min. Flour can be utilized as thickener in soup, sauce, and bread kitchen item. PSP flour are to be upgrade natural substance such has phenolic content and anthocyanincontent. improvement of anthocyanin substance and phenolic content were utilized in Box – Ben ken technique present in the Response surface approach.