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...

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Autores principales:	Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	pectin xanthan gum monascus-pigment extract beverage Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8
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spelling	oai:doaj.org-article:f8b7900db4d140ca82516d5fecc0a4c82021-12-02T19:35:53ZEFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE2068-66092559-6381https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c82020-09-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/728/655https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381This 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). Kitisart KRABOUNPutkrong PHANUMONGKamonwan ROJSUNTORNKITTITeeraporn KONGBANGKERDMayura THONGCHUANGIthinath TANTIVITITTAPONGPornrak CHOWVANAYOTINStefan cel Mare University of Suceavaarticlepectinxanthan gummonascus-pigment extract beverageFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 3, Pp 192-198 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	pectin xanthan gum monascus-pigment extract beverage Food processing and manufacture TP368-456
spellingShingle	pectin xanthan gum monascus-pigment extract beverage Food processing and manufacture TP368-456 Kitisart KRABOUN Putkrong PHANUMONG Kamonwan ROJSUNTORNKITTI Teeraporn KONGBANGKERD Mayura THONGCHUANG Ithinath TANTIVITITTAPONG Pornrak CHOWVANAYOTIN EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
description	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).
format	article
author	Kitisart KRABOUN Putkrong PHANUMONG Kamonwan ROJSUNTORNKITTI Teeraporn KONGBANGKERD Mayura THONGCHUANG Ithinath TANTIVITITTAPONG Pornrak CHOWVANAYOTIN
author_facet	Kitisart KRABOUN Putkrong PHANUMONG Kamonwan ROJSUNTORNKITTI Teeraporn KONGBANGKERD Mayura THONGCHUANG Ithinath TANTIVITITTAPONG Pornrak CHOWVANAYOTIN
author_sort	Kitisart KRABOUN
title	EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
title_short	EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
title_full	EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
title_fullStr	EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
title_full_unstemmed	EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE
title_sort	effect of xanthan gum and pectin on stabilization and antioxidant activity of monascus-pigment extract beverage
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/f8b7900db4d140ca82516d5fecc0a4c8
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_version_	1718376416895041536

EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

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