부산대학교 도서관

In the Moringa nutritious beverage processing research, receiving pre-nectar is the important stage in maintaining not only nutrition but also sensory qualities. In this research, we study several uses of copper ions, from blanching to dipping, combined with changing pH to maintain the specific colour of Chrolophyll for moringa nectar products. The research shows that blanching moringa leaves in water with NaOH 0.056% in 2 minutes at 100oC, then dipping in Cu2+ 27ppm solution gives a bright green stable colour product during heating and storage.