EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

Autor:	Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	pectin xanthan gum monascus-pigment extract beverage Food processing and manufacture TP368-456
Zdroj:	Food and Environment Safety, Vol 19, Iss 3, Pp 192-198 (2020)
Druh dokumentu:	article
ISSN:	2068-6609 2559-6381
Popis:	This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03 % w/v, respectively. The results showed that the addition of 0.60 % w/v of pectin in MPEB showed the highest values of the turbidity of Monascus pigment (OD660 = 2.59), DPPH radical scavenging ability (45.68 %) and sensory evaluation ( >8 of all attributes).
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF