Effect of Commercially Defatted Rice Bran Extract on Browning of Vegetable and Fruit Puree

Abstract

The effects of commercially defatted rice bran extract (CDRBE) on browning of potato, apple and banana puree compared with distilled water (DW) were investigated by measuring the color changes of the potato, apple and banana puree. CDRBE-treated potato puree had a lower browning value than that treated with DW after storage for 6 h (P ≤ 0.05) with browning values of 44.8 and 55.8, respectively. The L* value of potato puree treated with CDRBE was significantly higher while the a* value was lower than that treated with DW (P ≤ 0.05) during storage for 1–3 h. The browning value of apple puree treated with CDRBE was significantly lower than that treated with DW (P ≤ 0.05) after storage for 5 h with browning values of 43.4 and 47.0, respectively. The L* and b* values of apple puree treated with CDRBE were significantly higher than those treated with DW (P ≤ 0.05) during storage. However, the browning value of banana puree treated with CDRBE was equal to that treated with DW (P > 0.05) after storage for 4 h with both having browning values of 21.4. The results indicated that CDRBE could reduce browning in potato puree more than in apple puree, but not effectively in banana puree.