Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization

© 2014 Taylor & Francis. This study investigated how pressure (500, 600MPa/20min) altered the viscoelastic characteristics and phytochemical properties of germinated and non-germinated purple-rice drinks in comparison with pasteurization. Accordingly, color parameters, storage and loss moduli,...

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Main Authors: Srivilai Worametrachanon, Arunee Apichartsrangkoon
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/53906
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spelling th-cmuir.6653943832-539062018-09-04T10:01:26Z Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization Srivilai Worametrachanon Arunee Apichartsrangkoon Physics and Astronomy © 2014 Taylor & Francis. This study investigated how pressure (500, 600MPa/20min) altered the viscoelastic characteristics and phytochemical properties of germinated and non-germinated purple-rice drinks in comparison with pasteurization. Accordingly, color parameters, storage and loss moduli, anthocyanin content, γoryzanol, γaminobutyric acid (GABA), total phenolic compounds and 2,2-diphenyl-1-picrylthydrazyl (DPPH) capacity of the processed drinks were determined. The finding showed that germinated and pressurized rice drink had lower Browning Index than the non-germinated and pasteurized rice drink. The plots of storage and loss moduli for processed rice drinks indicated that time of pressurization had greater impact on gel structural modification than the level of pressure used. The phytochemicals, including total phenolics, and DPPH capacity in pressurized rice drinks retained higher quantity than those in pasteurized drink, despite less treatment effects on anthocyanin. On the contrary, both γoryzanol and GABA were found in high amounts in germinated rice drink with little variation among processing effects. 2018-09-04T10:01:26Z 2018-09-04T10:01:26Z 2014-01-01 Journal 14772299 08957959 2-s2.0-84919390075 10.1080/08957959.2014.986475 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84919390075&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53906
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Physics and Astronomy
spellingShingle Physics and Astronomy
Srivilai Worametrachanon
Arunee Apichartsrangkoon
Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
description © 2014 Taylor & Francis. This study investigated how pressure (500, 600MPa/20min) altered the viscoelastic characteristics and phytochemical properties of germinated and non-germinated purple-rice drinks in comparison with pasteurization. Accordingly, color parameters, storage and loss moduli, anthocyanin content, γoryzanol, γaminobutyric acid (GABA), total phenolic compounds and 2,2-diphenyl-1-picrylthydrazyl (DPPH) capacity of the processed drinks were determined. The finding showed that germinated and pressurized rice drink had lower Browning Index than the non-germinated and pasteurized rice drink. The plots of storage and loss moduli for processed rice drinks indicated that time of pressurization had greater impact on gel structural modification than the level of pressure used. The phytochemicals, including total phenolics, and DPPH capacity in pressurized rice drinks retained higher quantity than those in pasteurized drink, despite less treatment effects on anthocyanin. On the contrary, both γoryzanol and GABA were found in high amounts in germinated rice drink with little variation among processing effects.
format Journal
author Srivilai Worametrachanon
Arunee Apichartsrangkoon
author_facet Srivilai Worametrachanon
Arunee Apichartsrangkoon
author_sort Srivilai Worametrachanon
title Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
title_short Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
title_full Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
title_fullStr Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
title_full_unstemmed Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
title_sort viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84919390075&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53906
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