Effects of Autoclave Heating and Microwave Heating on Stability and Antioxidant Activity of Riceberry Bran
การประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 6 สาขาอุตสาหกรรมเกษตร
|c4-7 กุมภาพันธ์ 2557
This study aimed to investigate the effect s of autoclave heating and microwave heating on storage stability and antioxidant act ivity of riceberry bran. For micr owave heating, water was added to the bran to adjust its moisture content to 21% prior to heating in a microwave oven at 2,450 MHz and 800 W maximum output power for 3 minutes. The te mperature of microwave-heated bran reached 105 ? C. For autoclave heating, riceberry bran was heated in an autoclave to the final temperatures of 105 ? C and 121 ? C and were held at the designated temperat ures for 5, 10, and 15 minutes. Free fatty acid (FFA) contents of the bran sample s during 4-week storage at 4 ? C were monitored. Total phenolic content and total antioxidant capacity of the samples were also determined. Results suggested that both autoclave and microwave heat ing methods could improve storage stability of riceberry bran while maintaining its antioxidant capacity. The efficiency of autoclave heating in stabilizing riceberry bran against oxidation cat alyzed by lipase depended on temperature and duration of heating. Autoclave heating at 121 ? C for 15 min was as effectiv e as microwave heating in stabilizing riceberry bran since FFA contents of both samples remained low and did not exceed the 5% level throughout the storage period.
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
The Proceeding of 52th Kasetsart University Annual Conference