ผลของการเตรียมวัตถุดิบต่อคุณภาพของใยอาหารผงที่มีสารต้านอนุมูลอิสระจากเปลือกเสาวรสพันธุ์สีม่วง (Passiflora edulis Sims)
Main Article Content
บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของการเตรียมวัตถุดิบต่อคุณภาพที่เปลี่ยนไปของใยอาหารผงจากเปลือกเสาวรสพันธุ์สีม่วงการเตรียมวัตถุดิบทำได้โดยนำชิ้นเปลือกเสาวรสมาลวกในน้ำร้อน 90±2 องศาเซลเซียส 3 นาที แล้วแช่ในสารละลายเกลือโซเดียมคลอไรด์ 3 เปอร์เซ็นต์ 10 นาที ก่อนทำแห้งด้วยตู้อบลมร้อนที่ 62 องศาเซลเซียส 300 นาที แล้วบดเป็นผงเปรียบเทียบกับผงเปลือกเสาวรสที่ผลิตด้วยวิธีดั้งเดิมที่ไม่ผ่านการเตรียมวัตถุดิบ ทำได้โดยนำชิ้นเปลือกเสาวรสมาทำแห้งด้วยตู้อบลมร้อนที่ 60 องศาเซลเซียส 400 นาที แล้วบดเป็นผง ผลการวิจัยพบว่า ใยอาหารผงที่มีสารต้านอนุมูลอิสระจากเปลือกเสาวรส มีปริมาณใยอาหารทั้งหมด (82.33 g/100g db) ปริมาณใยอาหารที่ไม่ละลายน้ำ (66.00 g/100g db) และปริมาณแอนโทไซยานิน (17.09 mg Cyn-3-Glu/100g db) มากกว่าผงเปลือกเสาวรส แต่ปริมาณสารประกอบฟีนอลิกทั้งหมด(65.38 mg GAE/100g db) สมบัติการต้านอนุมูลอิสระ (87.89%) น้อยกว่า (p < .05) และปริมาณใยอาหารที่ละลายน้ำ(14.56–16.32 g/100g db) ไม่แตกต่างกัน (p > .05) นอกจากนี้พบว่า ใยอาหารผงที่มีสารต้านอนุมูลอิสระมีรูพรุนมากมีความสามารถในการอุ้มน้ำ (18.51 g water/g db) ความสามารถในการอุ้มน้ำมัน (3.58 g oil/g db) ความสามารถในการพองตัว (23.13 ml/g db) และความสามารถในการชะลอการดูดซับน้ำตาล (5.82–22.72 เปอร์เซ็นต์) มากกว่าผงเปลือกเสาวรส
Article Details
บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
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