EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03...
Enregistré dans:
| Auteurs principaux: | , , , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2020
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Résumé: | This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03 % w/v, respectively. The results showed that the addition of 0.60 % w/v of pectin in MPEB showed the highest values of the turbidity of Monascus pigment (OD660 = 2.59), DPPH radical scavenging ability (45.68 %) and sensory evaluation ( >8 of all attributes). |
|---|