Publication:
Evaluation of high pressure treatment for improvement of physicochemical and functional qualities in purple corncobs

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Issued Date

2018

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Article

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application/pdf

ISSN

19854668

Other identifier(s)

2-s2.0-85041327773

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Scopus

Bibliographic Citation

International Food Research Journal. Vol 25, No.1 (2018), p.246-253

Suggested Citation

Itthisoponkul T., Naknan P., Prompun S., Kasemwong K. Evaluation of high pressure treatment for improvement of physicochemical and functional qualities in purple corncobs. International Food Research Journal. Vol 25, No.1 (2018), p.246-253. Retrieved from: https://hdl.handle.net/20.500.14740/3855

Title

Evaluation of high pressure treatment for improvement of physicochemical and functional qualities in purple corncobs

Author(s)

Itthisoponkul T.
 Naknan P.
 Prompun S.
 Kasemwong K.

Abstract

Preparation of purple corncob (PCC) using high pressure treatment (200-600 MPa, pH 3-7) and their effects on physical properties, physiological functions, and antioxidant activities of PCC were investigated. The color of treated PCC powders became an intense red. Treated PCC powders showed porous structure which was related to a significant decrease in bulk density property. High pressure induced an increase in total and soluble dietary fibre and also modified the functional properties of PCC. The water holding capacity, glucose retardation index, alphaamylase inhibition, and bile salt binding capacity were significantly increased. However, the oil holding capacity was decreased regardless of the pressure level. Bioactive compounds contents and antioxidant activities of treated powders were slightly decreased compared to the control, especially in those treated at pH 7. PCC properties can be improved by high pressure treatments with pH adjustments, and can be used as a novel functional ingredient in food products. © All Rights Reserved.

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URI

https://hdl.handle.net/20.500.14740/3855

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Scopus: Year 1983-2021

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