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Physicochemical and stability of organic rice bran milk added with hydrocolloids |
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| รหัสดีโอไอ | |
| Creator | Utthapon Issara and Saroat Rawdkuen |
| Title | Physicochemical and stability of organic rice bran milk added with hydrocolloids |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 1 |
| Page no. | 1-10 |
| Keyword | Rice bran, Organic product, Milk, Hydrocolloids, Stability |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78467 |
| ISSN | 2286-8615 |
| Abstract | The present workwasaimed to study the effect of four hydrocolloids on physicochemical and stability of organic rice branmilk (RBM) during refrigerated storage. Guar gum (GUA), xanthan gum (XAN), pectin (PEC),and carrageenan (CAR) at the concentrations of 0, 0.05, 0.1, 0.3 and 0.5% (w/v) were gradually added into the pasteurized RBM before their properties and stability determinations. The results showed that GUA, XAN, and PEC were the most effective substances for pH reduction, while CAR increased the pH of RBM (p<0.05). Total soluble solid (TSS) of RBM added with different hydrocolloids was ranged from 4.3?0.71 to 6.3?0.71?Brix. The viscosity of RBM after 7 days storage at 4?C was 4.05?0.04 to 229.77?1.48cP, which significantly higher than the control (3.05?0.01cP) (p<0.05). The highest stability of RBM was found when XAN at the level >0.3 (w/v) was applied. According to the results, GUA at all concentrationsseem to be the most effective hydrocolloid for physicochemical propertiesimprovement, while XAN was provided the good product stability. |
