Faculty of Science and Technology

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Browsing Faculty of Science and Technology by Author "Khwunjit Itsarasook"

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    Utilization of Natural Polymer Wall Materials in Strategies for Health-Effective Lycopene Encapsulation
    (2023-08-23) Khwunjit Itsarasook
    The effects of boiling and steaming times on physicochemical properties of unripe banana (Musa ABBcv.KluaiNamwa)pulpandunripebananaflourwereinvestigated. Unripe bananas were boiled or steamed by using boiling water for 15, 30 and 45 min and compared unheated (raw) banana acted as a control. The hardness ofunripebananapulpsignificantlydecreasedwithboilingandsteamingtimesfrom36.73 N to 24.29 and 22.97 N, respectively (p< 0.05). However, pulp brightness (L*) from both processes decreased with heating time (p< 0.05). Ash and soluble dietaryfiberofunripebananaflourshowedmarkedlyincreaseswithheatingtime.Whereasfat,protein,totaldietaryfiber,insolubledietaryfibercontentandresistantstarch content of the pulp decreased inversely with the boiling and steaming time. The boiling and steaming process caused the decreased pasting temperature (from about 87.23 to 67.70°C). While, breakdown and setback viscosity of unripe banana flourincreasedto37.46and56.13RVU,respectively.Totalphenoliccontent(TPC)and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl, DPPH; and Ferric reducing antioxidantpower,FRAP)oftheflourincreaseddirectlywithboilingandsteamingtime. Results indicated that the increase in antioxidant activity shown by DPPH andFRAPvaluesofheatedbananaflourcorrespondedtoanincreaseinphenoliccompounds.Finally,boiledbananaflourhadhigherTPC,DPPHandFRAPvaluesthansteamedbananaflour.Thefindingscanpromotetheapplicationofboiledandsteamedbananaflourasabeneficialingredientinthefoodindustry