| Autor: |
Shiekh KA; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.; School of Agro-Industry, Mae Fah Luang University, Thasud, Chiang Rai 57100, Thailand., Luanglaor T; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand., Hanprerakriengkrai N; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand., Jafari S; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand., Kijpatanasilp I; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand., Asadatorn N; International Programme in Hazardous Substance and Environmental Management (IP-HSM), Graduate School, Chulalongkorn University, Bangkok 10330, Thailand., Worobo RW; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA., Bekhit AEA; Department of Food Science, University of Otago, Dunedin 9054, New Zealand., Assatarakul K; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA. |
| Abstrakt: |
Purple corn kernels were subjected to boiling and steaming times of 5-15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples ( p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels ( p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C. |
