Creative Commons License
  • Effects of autoclave heating and microwave heating on stability and antioxidant activity of riceberry bran

  • Proceedings of 52nd Kasetsart University Annual Conference: Agro-Industry

  • Kasetsart University, Bangkok (Thailand)
    Commission of Higher Education, Bangkok (Thailand)
    Ministry of Education, Bangkok (Thailand)
    Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
    Ministry of Science and Technology, Bangkok (Thailand)
    Ministry of Natural Resources and Environment, Bangkok (Thailand)
    Ministry of Information and Communication Technology, Bangkok (Thailand)
    National Research Council of Thailand, Bangkok (Thailand)
    The Thailand Research Fund, Bangkok (Thailand)

  • 52

  • สาขาอุตสาหกรรมเกษตร

  • 2014

  • Porntip Wiriyawattana
    Suntaree Suwonsichon

  • 978-616-278-145-2

  • 52. Kasetsart University Annual Conference

  • Bangkok (Thailand)

  • 4-7 Feb 2014

  • Bangkok (Thailand)

  • p. 25-32

  • 482 p.

  • อังกฤษ

  • Thai National AGRIS Centre, Office of The University Library Kasetsart University, P.O. BOX 1084 Kasetsart Chatuchak, Bangkok 10903, Thailand

  • Q02-การแปรรูปอาหาร

  • Q04-องค์ประกอบอาหาร

  • ข้าว;รำข้าว;หม้อนึ่งความดันไอ;การให้ความร้อน;เตาไมโครเวฟ;การปฏิบัติโดยใช้ไมโครเวฟ;คุณภาพการเก็บ;สารยับยั้งการรวมตัวของออกซิเจน;กรดไขมันอิสระ;ปริมาณสารฟีนอลิค;เสถียรภาพ

  • Rice;Bran;Autoclaves;Heating;Microwave ovens;Microwave treatment;Keeping quality;Antioxidants;Free fatty acids;Phenolic content;Stability

  • ข้าวไรซ์เบอร์รี่;รำข้าว;การให้ความร้อน;หม้อนึ่งความดันไอ;ไมโครเวฟ;ค่าความคงตัว;การเก็บรักษา;สารต้านอนุมูลอิสระ;กรดไขมันอิสระ;ปริมาณสารฟีนอลิค;ความเสถียรภาพ

  • Riceberry;Bran;Autoclave heating;Microwave;Storage stability;Antioxidant;Free fatty acid;FFA;Phenolic content;Stability

  • This study aimed to investigate the effects of autoclave heating and microwave heating on storage stability and antioxidant activity of riceberry bran. For microwave heating, water was added to the bran to adjust its moisture content to 21 percent prior to heating in a microwave oven at 2,450 MHz and 800 W maximum output power for 3 minutes. The temperature of microwave-heated bran reached 105 deg C. For autoclave heating, riceberry bran was heated in an autoclave to the final temperatures of 105 deg C and 121 deg C and were held at the designated temperatures for 5, 10, and 15 minutes. Free fatty acid (FFA) contents of the bran samples during 4-week storage at 4 deg C were monitored. Total phenolic content and total antioxidant capacity of the samples were also determined. Results suggested that both autoclave and microwave heating methods could improve storage stability of riceberry bran while maintaining its antioxidant capacity. The efficiency of autoclave heating in stabilizing riceberry bran against oxidation catalyzed by lipase depended on temperature and duration of heating. Autoclave heating at 121 deg C for 15 min was as effective as microwave heating in stabilizing riceberry bran since FFA contents of both samples remained low and did not exceed the 5 percent level throughout the storage period.

  • [1] Porntip Wiriyawattana (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
    [2] Suntaree Suwonsichon (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)

263 127

ไฟล์ดิจิทัล

Export

  ค้นเพิ่มเติม

Porntip Wiriyawattana & Suntaree Suwonsichon. (2014). Effects of autoclave heating and microwave heating on stability and antioxidant activity of riceberry bran.  n.p.: Kasetsart University, Bangkok (Thailand)
Commission of Higher Education, Bangkok (Thailand)
Ministry of
           Education, Bangkok (Thailand)
Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Science and Technology, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Information and Communication Technology, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
The Thailand Research Fund, Bangkok (Thailand)
.


Porntip Wiriyawattana & Suntaree Suwonsichon. "Effects of autoclave heating and microwave heating on stability and antioxidant activity of riceberry bran".  n.p.: Kasetsart University, Bangkok (Thailand)
Commission of Higher Education, Bangkok (Thailand)
Ministry of Education, Bangkok
           (Thailand)
Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Science and Technology, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Information and Communication Technology, Bangkok (Thailand)
National
           Research Council of Thailand, Bangkok (Thailand)
The Thailand Research Fund, Bangkok (Thailand)
. 2014.

Porntip Wiriyawattana & Suntaree Suwonsichon. (2014). Effects of autoclave heating and microwave heating on stability and antioxidant activity of riceberry bran.  n.p.: Kasetsart University, Bangkok (Thailand)
Commission of Higher Education, Bangkok (Thailand)
Ministry of
           Education, Bangkok (Thailand)
Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Science and Technology, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Information and Communication Technology, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
The Thailand Research Fund, Bangkok (Thailand)
.