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Antioxidant activities and sensory properties of rice bran with marigold tea |
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| รหัสดีโอไอ | |
| Creator | Pitchaporn Wanyo, Regine Schoenlechner, Naret Meeso and Sirithon Siriamornpun |
| Title | Antioxidant activities and sensory properties of rice bran with marigold tea |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2557 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 2 |
| Journal No. | 1 |
| Page no. | 1-14 |
| Keyword | antioxidant activity, sensory evaluation, rice bran, marigold, tea |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77395 |
| ISSN | 2286-8615 |
| Abstract | Bioactive compounds and antioxidant activitiesof the rice bran with marigold tea formulated by mixing different proportions of rice bran and marigold were investigated.Comparative results of sensory evaluation were conducted by Thai panelists (n=30) and Austrian panelists (n=30), respectively. The results showed that rice bran with marigold tea had high values of antioxidant activities as measured by DPPH radical scavenging (95-97%), ferric reducing/antioxidant power (FRAP) (80-84 ?mol FeSO4/g dry sample), total phenolic content (TPC) (29-49 mgGAE/g dry sample), and total flavonoids content (TFC) (61-69 mgRE/g dry sample). The predominant phenolic acids in rice bran with marigold tea weregallic, ferulic and sinapic acid and the main flavonoids were quercetin and rutin.A proportion of 50% rice bran: 50% marigold showed the highest sensory scores of all formulasfor Thai panelists (n=30), while Austrianpanelists haveevaluatedaproportion of 30% rice bran: 70% marigoldwith the highestscore.Austrian panelists seemed to dislike the odor of the product when the proportion of rice bran was increased. This study demonstrated that rice bran with marigold tea could be considered as alternative beverage for health benefits.However the optimum formula was dependent on consumers' preference. |
