EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
2020
Kitisart KRABOUN | Putkrong PHANUMONG | Kamonwan ROJSUNTORNKITTI | Teeraporn KONGBANGKERD | Mayura THONGCHUANG | Ithinath TANTIVITITTAPONG | Pornrak CHOWVANAYOTIN
This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03 % w/v, respectively. The results showed that the addition of 0.60 % w/v of pectin in MPEB showed the highest values of the turbidity of Monascus pigment (OD660 = 2.59), DPPH radical scavenging ability (45.68 %) and sensory evaluation ( >8 of all attributes).
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