Utama-Ang Niramon, Phawatwiangnak Kamonyanun, Naruenartwongsakul Srisuwan, Samakradhamrongthai Rajnibhas
Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand; Rice Product Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Food Chem. 2017 Apr 15;221:1733-1740. doi: 10.1016/j.foodchem.2016.10.112. Epub 2016 Oct 24.
The objectives of this research were to investigate the antioxidant effect of Assam tea extract (ATE) and whether it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC). The increasing ATE powder from 0.1 to 0.3mg/g affected to be decreased. The ATE powder at 0.3mg/g was proved to have decreased the hexanal content (0.21μg/ml) and thiobarbituric acid reactive substances (TBARS) (2.56μg/g) within 28days, and provided the highest antioxidant ability (EC50) (2481.44mg/kg). The fortified 0.3mg/g of ATE powder showed that increasing ATE significantly increased the total phenolic content and decreased TBARS and EC50 of breakfast cereal (p<0.05). The suitable amount ATE powder added in RBC was 0.5%. The consumer acceptance (n=200) of final product showed the sensory scores in the range of 6.3-6.8, with the percentages of acceptance and purchase intention at 98.0% and 89.0%, respectively.
本研究的目的是调查阿萨姆茶提取物（ATE）的抗氧化作用，以及其是否适合通过强化添加到米糠早餐谷物（RBC）中使用。从0.1mg/g增加到0.3mg/g的ATE粉末的影响有所降低。事实证明，0.3mg/g的ATE粉末在28天内使己醛含量（0.21μg/ml）和硫代巴比妥酸反应性物质（TBARS）（2.56μg/g）降低，并提供了最高的抗氧化能力（EC50）（2481.44mg/kg）。添加0.3mg/g的ATE粉末强化后的结果表明，增加ATE显著提高了早餐谷物的总酚含量，并降低了TBARS和EC50（p<0.05）。添加到RBC中的合适ATE粉末量为0.5%。最终产品的消费者接受度（n=200）显示感官评分在6.3-6.8范围内，接受率和购买意愿分别为98.0%和89.0%。
