แจ้งเอกสารไม่ครบถ้วน, ไม่ตรงกับชื่อเรื่อง หรือมีข้อผิดพลาดเกี่ยวกับเอกสาร ติดต่อที่นี่ ==>
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
Kunnikar Boonsiripiphat. Effects of Rice Bran Extract on Browning and Polyphenol Oxidase Activity in Vegetable and Fruit. (). Kasetsart University. Office of the University Library. : , ม.ค.-ธ.ค. 2550.
Effects of Rice Bran Extract on Browning and Polyphenol Oxidase Activity in Vegetable and Fruit
Name: Chockchai Theerakulkait
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
Name: Kunnikar Boonsiripiphat
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
keyword:
browning
Abstract:
The effects of rice bran extract (RBE) on browning in potato, banana and apple slices compared with distilled water (DW) were investigated by measuring the changes of color values. Potato slice treated with RBE had lower browning value than that treated with DW during storage 9 to 12 hrs (p≤0.05). The browning values of potato treated with RBE and DW stored for 12 hrs were 4.72 and 7.64, respectively. Banana slice treated with RBE had lower browning value than that treated with DW during storage 2 to 12 hrs (p≤0.05). The browning values of banana treated with RBE and DW stored for 12 hrs were 19.76 and 27.17, respectively. Whereas, apple slice treated with RBE was slightly different from that treated with DW during storage 0 to 9 hrs. The browning values of apple treated with RBE and DW stored for 9 hrs were 5.21 and 7.84, respectively. Potato, banana and apple slices treated with RBE had higher L* value but lower a* value than that treated with DW. Regarding to the effect of RBE on polyphenol oxidase (PPO) activity. It was found that RBE had more inhibitory effect on PPO activity of potato than that of banana and apple with the %PPO inhibition of 96.11, 51.43 and 12.3, respectively. In conclusion, RBE could reduce browning and inhibit PPO activity in potato more than that of banana and apple.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ม.ค.-ธ.ค. 2550
Modified:
2009-09-01
Issued:
2009-09-01
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (วิทยาศาสตร์), 41(5) หน้า 272-278
eng
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.034055 วินาที
Chockchai Theerakulkait
| Title | Contributor | Type |
|---|---|---|
| Effects of Rice Bran Extract on Browning and Polyphenol Oxidase Activity in Vegetable and Fruit
มหาวิทยาลัยเกษตรศาสตร์ Chockchai Theerakulkait;Kunnikar Boonsiripiphat | บทความ/Article | |
| Effect of Pineapple Shell Extracts on Browning in Fresh Vegetable and Fruit Puree and Slices
มหาวิทยาลัยเกษตรศาสตร์ Chockchai Theerakulkait;Patcharin Saisung | บทความ/Article | |
| Effect of Pineapple Juice, Pineapple Shell Extract and Rice Bran Extract on Browning Prevention in Banana [Musa (AAA Group) Gros Michel] Slices and Puree
มหาวิทยาลัยเกษตรศาสตร์ Chockchai Theerakulkait ;Sukhontha Sukhonthara | บทความ/Article | |
| Effect of drying and storage times on aroma quality of Khao Dawk Mali-105 brown rice
มหาวิทยาลัยแม่ฟ้าหลวง Ruchirus Muthikul;Supeeraya Arsa;Chockchai Theerakulkait | บทความ/Article | |
| Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree
มหาวิทยาลัยแม่ฟ้าหลวง Supakit Threranukool;Supatcha Kubglomsong;Chockchai Theerakulkait | บทความ/Article |
Kunnikar Boonsiripiphat
| Title | Contributor | Type |
|---|---|---|
| Effects of Rice Bran Extract on Browning and Polyphenol Oxidase Activity in Vegetable and Fruit
มหาวิทยาลัยเกษตรศาสตร์ Chockchai Theerakulkait;Kunnikar Boonsiripiphat | บทความ/Article |