Effects of Heat on the Physicochemical Quality, Bioactive Compound Content and Antioxidant Activity of Wolffia (Wolffia globosa) and Application in Snack Product
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Abstract
This study investigated the effects of drying temperature on the physicochemical quality, bioactive compound content and antioxidant activity of Wolffia (Wolffia globose). The results revealed that drying at 40, 50 and 60°C did not significantly affect the approximate chemical composition of Wolffia (p>0.05). The protein, fat, fiber, ash and carbohydrate contents of Wolffia were found to be 20.35-20.36%, 2.85-2.93%, 9.79-9.84%, 13.45-13.69% and 30.97-31.40%, respectively. However, the drying temperature significantly affected bioactive compound contents (p≤0.05). Wolffia dried at 40°C had the highest bioactive compound content, with total chlorophyll content of 3.35 mg/g dry weight, flavonoid content of 19.084 mg quercetin equivalent/g dry weight and phenolic content of 20.62 mg gallic acid equivalent/g dry weight. Additionally, the antioxidant activity, measured by DPPH, ABTS and FRAP assays, was 15.69, 0.51 and 6.51 mg trolox equivalent/g dry weight, respectively. For physical quality, it was observed that Wolffia dried at different temperatures tended to exhibit a decrease in brightness (L*) value as the temperature increased. At 50 and 60°C, the brightness (L*) and yellowness (b*) values were not statistically different. Subsequently, a snack product was developed from jasmine rice supplemented with Wolffia dried at 40°C. The dried Wolffia was added to the snack product at 0%, 2.5%, 5%, 7.5% and 10%. From chemical quality analysis, it was found that snack product’s protein, ash and fiber contents increased depending on the amount of supplemented Wolffia.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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