 |
 |
|
|
|
|
|
|
 |
|
|
|
 |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Rice Bran Extract on Browning and Polyphenol Oxidase Activity in Vegetable and Fruit) ผู้เขียน: ดร.โชคชัย ธีรกุลเกียรติ, รองศาสตราจารย์ ,  กัณณิกา บุญสิริพิพัฒน์ สื่อสิ่งพิมพ์:pdf AbstractThe 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. |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Extraction of Rice Bran Extract and Some Factors Affecting Its Inhibition of Polyphenol Oxidase Activity and Browning in Potato |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Partial purification and characterisation of banana [Musa (AAA Group) 'Gros Michel'] polyphenol oxidase |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Pineapple Shell Extracts on Browning in Fresh Vegetable and Fruit Puree and Slices) ผู้เขียน:ดร.โชคชัย ธีรกุลเกียรติ, รองศาสตราจารย์, พัชรินทร์ สายสังข์ สื่อสิ่งพิมพ์:pdf AbstractThe effects of pineapple shell extract (PSE) on browning in banana, potato, mushroom and apple puree and slices compared with citric acid solution (pH 3.8) (PH) and distilled water (DW) were investigated by measuring the changes in color and browning values. The browning values of banana puree treated with PSE and PH were not significantly different. They had lower browning values than that treated with DW after storage for 1 hour (p?0.05). The browning values of banana puree treated with PSE, PH and DW were 2.95, 3.04 and 4.27, respectively. The browning value of potato puree treated with PSE was lower than those treated with PH and DW. Mushroom and apple puree treated with PSE had higher browning values than those treated with PH and DW. On the contrary, banana slices treated with PSE had a lower browning value than those treated with PH and DW during storage for 2 hours. The browning values of banana slices treated with PSE, PH and DW were 2.00, 3.10 and 5.80, respectively (p?0.05). Potato, mushroom and apple slices treated with PSE had browning values similar to those treated with PH and DW. Therefore, the increase in browning in banana treated with PSE seemed to be less than those of potato, mushroom and apple during storage. |
|
|
 |