Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract

© 2017, Chiang Mai University. All rights reserved. Encapsulated turmeric extract (ETE) using a binary blend of wall materials, comprising brown rice flour and beta-cyclodextrin, was used for the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% of the same for making extruded breakfast cereals. The...

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Main Authors: Natcha Laokuldilok, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-ang
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46378
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-463782018-04-25T07:23:01Z Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract Natcha Laokuldilok Prodpran Thakeow Phikunthong Kopermsub Niramon Utama-ang Chemistry Materials Science Mathematics Agricultural and Biological Sciences © 2017, Chiang Mai University. All rights reserved. Encapsulated turmeric extract (ETE) using a binary blend of wall materials, comprising brown rice flour and beta-cyclodextrin, was used for the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% of the same for making extruded breakfast cereals. The physical quality, total phenolic content (TPC), curcuminoid content, and antioxidant activities were analyzed. The hardness, crispness, color for L* and b* values, TPC, and curcuminoid content of the extruded products were found to be increased with the addition of ETE. The moisture content, water activity, expansion ratio, and density of the extruded products were observed to be decreased with the addition of ETE. The extruded cereals containing ETE showed good antioxidant activities, as well,when tested using the DPPH and the ABTS scavenging methods. A 5% addition of ETE showed acceptable sensory scores. Therefore, it can be concluded that breakfast cereal containing ETE can be developed as functional food for promoting health. 2018-04-25T06:54:04Z 2018-04-25T06:54:04Z 2017-07-01 Journal 01252526 2-s2.0-85023764256 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/46378
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Chemistry
Materials Science
Mathematics
Agricultural and Biological Sciences
spellingShingle Chemistry
Materials Science
Mathematics
Agricultural and Biological Sciences
Natcha Laokuldilok
Prodpran Thakeow
Phikunthong Kopermsub
Niramon Utama-ang
Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
description © 2017, Chiang Mai University. All rights reserved. Encapsulated turmeric extract (ETE) using a binary blend of wall materials, comprising brown rice flour and beta-cyclodextrin, was used for the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% of the same for making extruded breakfast cereals. The physical quality, total phenolic content (TPC), curcuminoid content, and antioxidant activities were analyzed. The hardness, crispness, color for L* and b* values, TPC, and curcuminoid content of the extruded products were found to be increased with the addition of ETE. The moisture content, water activity, expansion ratio, and density of the extruded products were observed to be decreased with the addition of ETE. The extruded cereals containing ETE showed good antioxidant activities, as well,when tested using the DPPH and the ABTS scavenging methods. A 5% addition of ETE showed acceptable sensory scores. Therefore, it can be concluded that breakfast cereal containing ETE can be developed as functional food for promoting health.
format Journal
author Natcha Laokuldilok
Prodpran Thakeow
Phikunthong Kopermsub
Niramon Utama-ang
author_facet Natcha Laokuldilok
Prodpran Thakeow
Phikunthong Kopermsub
Niramon Utama-ang
author_sort Natcha Laokuldilok
title Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
title_short Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
title_full Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
title_fullStr Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
title_full_unstemmed Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
title_sort quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46378
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