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Chockchai Theerakulkait. Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree
Name: Supakit Threranukool
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
ask.library@mfu.ac.th
Name: Supatcha Kubglomsong
Name: Chockchai Theerakulkait
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Potatoes
ThaSH:
Rice bran
ThaSH:
Extracts
ThaSH:
Enzyme inhibitors
ThaSH:
Spray drying
Abstract:
Enzymatic browning is a major problem in the quality loss of fruits and vegetables. It is also deleterious flavor, nutritional values and consumers acceptance. Sulfites are widespread agents used to control browning reaction. Due to adverse health effects, they could be a problem for human health. Thus, non-sulfite antibrowning agents are searched for food industry. Rice bran is a by-product from rice milling industry. It is a good source of natural antioxidants and phenolic acids. Therefore, the objective of this research was to investigate the effect of rice bran extract prepared by spray-drying on enzymatic browning inhibition in potato puree. Rice bran extract (RBE) was prepared by distilled water (DW) extraction. It was spray-dried to obtain spray-dried RBE powder (SD-RBE). The solution of SD-RBE powder was investigated for its enzymatic browning inhibition in potato puree by color measurement at room temperature for 6 hr. The browning values were calculated. Potato PPO inhibition was studied by measuring absorbance at 420 nm with catechol as substrate. SD-RBE solution showed greater enzymatic browning inhibitory efficiency than DW. Browning values and a* values of potato puree treated with SD-RBE solution were lower; whereas, L* and b* values were higher than those treated with DW during storage for 6 hr (p≤0.05). Its browning, a*, L* and b* values at 6 hr storage were 25.35, 4.05, 54.12 and 18.93, respectively; while those of DW treatment were 38.12, 5.47, 45.55 and 12.41, respectively. SD-RBE showed high potato PPO activity inhibition with the value of 66.12%. The results revealed that SD-RBE exhibited enzymatic browning inhibition in potato puree. Thus, SD-RBE has a potential to be used as a natural antibrowning agent for potato puree.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-10-20
Issued:
2021-10-20
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2018) Vol.4 (Spcl. Iss.): 111-115
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.029296 วินาที
Supakit Threranukool
| Title | Contributor | Type |
|---|---|---|
| Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree
มหาวิทยาลัยแม่ฟ้าหลวง Supakit Threranukool;Supatcha Kubglomsong;Chockchai Theerakulkait | บทความ/Article |
Supatcha Kubglomsong
| Title | Contributor | Type |
|---|---|---|
| Effect of spray-dried rice bran extract on inhibition of enzymatic browning in potato puree
มหาวิทยาลัยแม่ฟ้าหลวง Supakit Threranukool;Supatcha Kubglomsong;Chockchai Theerakulkait | บทความ/Article |
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 |