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035 FOOD 6954
041 eng |beng
100 Sukhontha Sukhonthara
245 Effect of Commercially Defated Rice Bran Extract on Browning of Vegetable and Fruit Puree
260 Vol.45 No.4 |cJuly - August 2011
300 Pages :730-735
520 The 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 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 purse 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.
650 enzymatic
commercially defatted rice bran extract
potato
apple
banana
700 Chockchai Theerakulkait
710 Kasetsart Journal : Natural Science
900 S
942 |cThai Journals