Effects of Processing and Heating on Antioxidant Activity and Quality of Riceberry Malted Beverage

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สุนัน ปานสาคร
จตุรงค์ ลังกาพินธุ์

Abstract

This study aimed to investigate the effects of processing and heating on antioxidant activity and quality of Riceberry malted beverage. There are many stages involved in converting Riceberry to malt, namely steeping germination and kilning. Riceberry malted beverage was produced by malt flour along with other ingredients, such as milk, stevia sugar and gelatin. Riceberry malted beverage was heated in a sealed glass jar container at a temperature of 90 ºC for 15, 25 and 35 minutes, respectively. The test results showed that the malted process affected the anthocyanin value to be decreased. In addition, increasing the Riceberry malted beverage heating time led to significantly (p £ 0.05) reduce the anthocyanin value. The antioxidant activity (AA) was investigated by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and expressed as trolox equivalents (TE). The antioxidant activity value of the Riceberry malted beverage is 36.94 mg TE/100 g and decreased to a range from 26 to 28 mg TE/100 g after heating.  For other physical properties, the result indicated that as long time heating, the viscosity increased during the first period and tended to decrease. The overall color difference (DE *) significantly increased (p £ 0.05) and the appearance became darker, while total soluble solid (TSS) and pH value were invariable at the heating time between 15-35 minutes. The overall microbial quantities of products were tested after sterilization, the values decreased to 1.4-4.9 x 102 CFU/mL, which is within the criteria that can be safely consumed.

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วิทยาศาสตร์ชีวภาพ
Author Biographies

สุนัน ปานสาคร

ภาควิชาวิศวกรรมเกษตร คณะวิศวกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลธัญบุรี ตำบลคลองหก อำเภอธัญบุรี จังหวัดปทุมธานี 12110

จตุรงค์ ลังกาพินธุ์

ภาควิชาวิศวกรรมเกษตร คณะวิศวกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลธัญบุรี ตำบลคลองหก อำเภอธัญบุรี จังหวัดปทุมธานี 12110

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