|
Antioxidant activity and sensory evaluation of mixed vegetables (Piper sarmentosum Roxb. and Brassica rapa subsp. pekinensis) crispy snack |
|---|---|
| รหัสดีโอไอ | |
| Creator | Wannasiri Wannasupchue |
| Title | Antioxidant activity and sensory evaluation of mixed vegetables (Piper sarmentosum Roxb. and Brassica rapa subsp. pekinensis) crispy snack |
| Contributor | Krittiyaporn Seekaw, Pimwipa Wongchanta |
| Publisher | Mahasarakham University |
| Publication Year | 2566 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 9 |
| Journal No. | 1 |
| Page no. | No. 1-14 |
| Keyword | Antioxidant activity, ready-to-eat snacks, crispy vegetable, sensory evaluation, chemical properties |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | This research aimed to examine the antioxidant activity, chemical, physical properties and sensory evaluation of mixed vegetables (Cha-Plu, Piper sarmentosum Roxb. and Chinese cabbage, Brassica rapa subsp. pekinensis) crispy snack (MVCS). Three treatments of MVCS with varying ratio of vegetables (P. sarmentosum : Brassica rapasubsp. pekinensis ) comprising MVCS (2:1), MVCS (1:1), and MVCS (1:2) were examined. The increasing of P. sarmentosum showed a significant on ash (20.21ฑ0.19a) and crude fiber (13.85ฑ0.13a). However, other proximate composition such as crude lipid, crude protein and carbohydrate were not a significant difference (P ?0.05). Meanwhile, MVCS (1:2) that with high ratio of Chinese cabbage had the highest lightness (65.03ฑ0.98a). Regarding texture profile analysis, MVCS (1:2) showed the highest force on hardness (N) (172.40ฑ3.03a) but the minimum crispness (N) of 6.73ฑ3.03c was noted for MVCS (2:1). Besides, the highest total phenolic content (650.20 mg/100 g DW) and DPPH radical-scavenging activity (898 mg Trolox equivalent mg/100 g DW) were observed in MVCS (2:1). Regarding sensory evaluation, the majority of panelists scored 7.63ฑ1.16a out of 9 for MVCS (1:1) on the overall acceptability and other dimensions also received the highest score among three samples. Therefore, the nutrition value and sensory evaluation results from this study indicated that mixed Cha-Plu and Chinese cabbage could produce a snack with significant higher antioxidant activity and a variety of healthy snacks in order to capture the opportunity in a healthy food market. |
