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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Drying Methods on Chemical Composition, Color and Antioxidant Properties of Thai Red Curry Powder) ผู้เขียน: Sudathip Inchuen, Woatthichai Narkrugsa, Pimpen Pornchaloempong สื่อสิ่งพิมพ์:pdf AbstractThai red curry pastes were transformed into powder by two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output powers of 180, 360 and 540 W and the hot-air drying was carried out at air temperatures of 60, 70 and 80?C. The quality attributes of Thai red curry powder were evaluated for proximate composition, color (Hunter L, a and b) and antioxidant properties (total phenolic content and antioxidant activities). The Folin-Ciocalteu method was used to determine total phenolic content, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidative power (FRAP) assays were used to elucidate antioxidant activities. The drying methods showed no significant effects on the chemical compositions of the red curry powder, whereas color and antioxidant properties were all affected by the two methods to different extents. Microwave drying resulted in darker and less yellow color than the hot-air drying. Almost all red curry powder in the microwave-dried samples had a greater phenolic content and antioxidant activity than hot-air dried samples. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste) ผู้เขียน:Sudathip Inchuen, Pimpen Pornchaloempong, Woatthichai Narkrugsa,  นางคณิตา ตังคณานุรักษ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temperatures (60, 75, 90, 105 and 120?C) and for different times (0, 10, 20, 30, 40, 50 and 60 min). The TPC was determined by the Folin-Ciocalteu method and its antioxidant activity was elucidated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidative power (FRAP) assays and expressed as Trolox equivalent antioxidant capacity (TEAC). Thai red curry paste color was expressed as Hunter L, a, b values. Results showed that heat treatment had a significant (P < 0.05) effect on the TPC, antioxidant activity and color. The samples treated at 120?C had higher TPC and antioxidant activity than the untreated samples. The color parameter L values of red curry paste increased when the sample was heated higher than 60?C, while color parameters a and b were not different for most of the heated samples. |
ผลงานตีพิมพ์ในวารสารวิชาการAnalysis of the Pomelo Peel Essential Oils at Different Storage Durations Using a Visible and Near-Infrared Spectroscopic on Intact Fruitผู้แต่ง:Sirisomboon, P., Duangchang, J., Phanomsophon, T., Lapcharoensuk, R., Shrestha, B.P., Kasemsamran, S., Mrs.WARUNEE THANAPASE , Pornchaloempong, P., Tsuchikawa, S., วารสาร: 
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