Vui lòng dùng định danh này để trích dẫn hoặc liên kết đến tài liệu này: https://dspace.ctu.edu.vn/jspui/handle/123456789/39583
Nhan đề: Response Surface Optimization of Enzymatic Hydrolysis of Purple Rice (Cultivated in Soc Trang, Vietnam) Using Amylases and Formulation of Healthy Rice Milk
Tác giả: Banyavongsa, Anna
To, Thao Truc Linh
Ngo, Van Tai
Nguyen, Minh Thuy
Từ khoá: Healthy rice milk
Enzyme hydrolysis
Nutrient
Formulation
Sensory characteristics
Năm xuất bản: 2019
Tùng thư/Số báo cáo: International Journal of Advances in Agricultural Science and Technology;Vol. 6 No. 10 .- P.17-28
Tóm tắt: The purple rice (ST variety) which was cultivated in Soc Trang province, Vietnam was used for this research. The rice starch was hydrolysed by two-step enzymatic using α-amylase and gluco-amylase for making rice milk. The effects of enzyme concentration and time on hydrolysis efficiency (total soluble solid content - TSS) were investigated. The Central Composite Design and Response Surface Methodology were used for the experimental design and results analysis. To improve the quality of rice milk, the effect of five formulations mixture with various milks on sensory attributes and nutritional content were measured. The method of Principle Component Analysis and Check-all-that-apply analysis were applied. The results showed that the optimum enzyme concentration and time ofα-amylase (0.149% and 57 minutes) and gluco-amylase (0.143% and 40.94 minutes) hydrolysis were found as R2 were 0.88 and 0.97, respectively. The maximum TSS production at optimum condition was 16%. For purple rice milk production, formula 4 (70% rice milk, 10% soybean milk, 12% water caltrop milk and 8% sesame milk) was presented better sensory quality than other formulations. The content of protein, carbohydrate, lipid and anthocyanin content of final product were 1.85%, 7.3%, 1.32% and 2.89 mg/L, respectively.
Định danh: https://dspace.ctu.edu.vn/jspui/handle/123456789/39583
ISSN: 2348-1358
Bộ sưu tập: Tạp chí quốc tế

Các tập tin trong tài liệu này:
Tập tin Mô tả Kích thước Định dạng  
_file_809.89 kBAdobe PDFXem
Your IP: 3.144.224.105


Khi sử dụng các tài liệu trong Thư viện số phải tuân thủ Luật bản quyền.