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035 FOOD 6347
041 eng |bengtha
100 Theerakulkait, Chockchai
245 Effect of pineapple juice, pineapple shell extract and rice bran extract on browning in banana [Musa (AAA group)'Gros Michel']slices and puree |cChockchai Theerakulkait and Sukhontha Sukhonthara
246 ผลของน้ำสับปะรด สารสกัดจากเปลือกสับปะรด และสารสกัดจากรำข้าวต่อการเกิดสีน้ำตาลในกล้วยหอมชิ้นและบด
260 Bangkok |bKasetsart University |c2008
300 286-293 677 p.
520 The effects of pineapple juice (PJ), pineapple shell extract (PSE)and rice bran extract (RBE)on browning in banana slices and puree compared with citric acid solution (pH 3.8)(PH)and distilled water (DW)were investigated by measuring the changes of color values. Banana slices treated with RBE had lower browning value than those treated with PJ, PSE, PH and DW during storage 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 and it's a* values were lower than those treated with PJ, PSE, PH and DW during storage 12 hrs. The browning value of banana puree treated with RBE was lower than those treated with PSE and PJ during storage 3 and 5 hrs (p<=0.05). Their browning values for 5 hrs were 22.63, 28.68 and 32.26 respectively. The L* values of banana puree treated with RBE were higher and it's a* values were lower than those treated with PJ, PSE, PH and DW during storage 6 hrs. In conclusion, RBE could reduce browning in banana more effectively than PJ and PSE.
650 banana rice bran extract pineapple peel extract pineapple juice enzymatic browning
700 |hSukhonthara, Sukhontha
710 Kasetsart University
773 |tThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
942 |cThai Journals