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Author Theerakulkait, Chockchai
Alternative Author Kasetsart University
TitleEffect of pineapple juice, pineapple shell extract and rice bran extract on browning in banana [Musa (AAA group)'Gros Michel']slices and puree/Chockchai Theerakulkait and Sukhontha Sukhonthara
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6347

CALL # Volume Number Month Year Barcode Status
Available

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractThe 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.
Descript286-293 ; 677 p.
Subjectenzymatic browning
pineapple juice
banana
rice bran extract
pineapple peel extract
เอกสารอิเล็กทรอนิกส์ Full Text
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