Effect of Processing and Storage on Nutrient Contents and Antioxidant activity of Mao products
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Abstract
The objective of this research was to study the effect of processing and storage on nutrient contents and antioxidant activity of Mao (Antidesma bunius) products. There were four types of Mao products used in this research including pure Mao juice (100%), ready to drink Mao juice (30%), Mao squash and Mao wine. In 100 mL, black Mao juice contained energy of 80 kilocalorie and moisture, fat, carbohydrate, crude fiber and protein were 80.30, 0.00, 20.00, 0.53 and less than 1.25 g, respectively. When black Mao juice underwent pasteurization to obtain pure Mao juice (100%), it was found that in 100 mL, pure Mao juice had increased energy and carbohydrate contents but slightly decreased vitamins A, B 1 and B2 contents and significantly decreased vitamin C content. Slightly change in trace mineral contents was also observed. Furthermore, it was found that pasteurization of ready to drink Mao juice (30%) and Mao squash caused the increase in phenolic contents but the decrease in antioxidant activity against DPPH. The storage of Mao wine at 30oC had no effect on its phenolic contents and antioxidant activity. The results from this research demonstrated that processing and storage had effect on nutrient content and antioxidant activity of all 4 types of Mao products in an acceptable level.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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