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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Commercially Defatted Rice Bran Extract on Browning of Vegetable and Fruit Puree) ผู้เขียน: สุคนธา สุคนธ์ธารา,  ดร.โชคชัย ธีรกุลเกียรติ, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe effects of commercially defatted rice bran extract (CDRBE) on browning of potato, apple and banana puree compared with distilled water (DW) were investigated by measuring the color changes of the potato, apple and banana puree. CDRBE-treated potato puree had a lower browning value than that treated with DW after storage for 6 h (P ? 0.05) with browning values of 44.8 and 55.8, respectively. The L* value of potato puree treated with CDRBE was significantly higher while the a* value was lower than that treated with DW (P ? 0.05) during storage for 1–3 h. The browning value of apple puree treated with CDRBE was significantly lower than that treated with DW (P ? 0.05) after storage for 5 h with browning values of 43.4 and 47.0, respectively. The L* and b* values of apple puree treated with CDRBE were significantly higher than those treated with DW (P ? 0.05) during storage. However, the browning value of banana puree treated with CDRBE was equal to that treated with DW (P > 0.05) after storage for 4 h with both having browning values of 21.4. The results indicated that CDRBE could reduce browning in potato puree more than in apple puree, but not effectively in banana puree. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Pineapple Juice, Pineapple Shell Extract and Rice Bran Extract on Browning Prevention in Banana [Musa (AAA Group) ‘Gros Michel’] Slices and Puree) ผู้เขียน:ดร.โชคชัย ธีรกุลเกียรติ, ศาสตราจารย์, สุคนธา สุคนธ์ธารา สื่อสิ่งพิมพ์:pdf AbstractThe effects of pineapple juice (PJ), pineapple shell extract (PSE) and rice bran extract (RBE) on browning in the banana slices and puree compared with citric acid solution (pH 3.8) (PH) and distilled water (DW) were investigated by measuring the color changes of the banana slices and puree. RBE treated banana slices had lower browning value than those treated with PJ, PSE, PH and DW after stored for 3 and 12 hrs (p?0.05). Their browning values after 12 hrs were 12.05, 17.26, 17.56, 19.54 and 20.59, respectively. The L* values of banana slices treated with RBE were higher while its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 12 hrs. The browning value of RBE treated banana puree (22.63) was lower than those treated with PSE (28.68) and PJ (32.26) after stored for 5 hrs (p?0.05).The L* values of banana puree treated with RBE were higher whereas its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 6 hrs. In conclusion, RBE could reduce browning in banana slices and puree more effectively than PJ, PSE, PH and DW. |
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