Application of Mulberry (Morus Alba) for Supplementing Antioxidant Activity in Extruded Thai Rice Snack

Charunuch, Chulaluck; Tangkanakul, Plernchai; Rungchang, Saowaluk; Sonted, Vayuh

doi:10.17660/actahortic.2008.786.14

Cited by 12 publications

(13 citation statements)

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“…The bulk density of product thus increased with increasing fiber content (Ryu, 2004). This effect has been reported previous (Charunuch et al, 2008).…”

Section: Resultssupporting

confidence: 88%

“…The bulk density of product thus increased with increasing fiber content (Ryu, 2004). This effect has been reported previous (Charunuch et al, 2008).Feed moisture has been found to be affecting on product density also. The high dependence of bulk density and expansion on feed moisture would reflects its influence on elasticity characteristic of the starch -based material.…”

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confidence: 86%

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Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Charunuch

Tangkanakul

Limsangouan

et al. 2008

FSTR

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On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RSM) was employed to investigate the interaction of operating conditions at varying screw speed (300, 350 and 400 rpm), mulberry content (5, 10 and 15%) and feed moisture (15, 17 and 19%) on the physical and antioxidant property of product. Data were modelled by multiple regression analysis and the coefficient indicating for best fit model. The results showed that the effect of mulberry content and feed moisture had significant on bulk density, color, viscosity, water absorption index, antioxidant activity and total phenolic compound. Increasing of mulberry content resulted in finished product with higher bulk density, less lightness, less viscosity, less water absorption index, higher antioxidant activity and total phenolic compounds as a result of materials in green foods. Whereas increasing of feed moisture resulted in finished product with higher bulk density, less viscosity and less water absorption index also, but tended to lower antioxidant activity and total phenolic compounds. In addition, the optimum condition should be operated at 350 rpm screw speed, 10% mulberry content and 17% feed moisture to obtain finished product of high antioxidant activity and total phenolic compounds with good characteristics of moderate color green, easy to dissolve in hot water, palatability, and acceptability.Keywords: mulberry leaves, extrusion, instant cereal beverage powders *To whom correspondence should be addressed. Email: ifrclc@ku.ac.th IntroductionBreakfast really is the most important meal of the day which help everyone maintain a healthful eating pattern throughout the day. The market of cereal breakfast has high potential currently as Thai people's lifestyle requires speed and convenience, as well as complete nutrition values. To correspond this consumer demand, instant food is one of the processed products that require very little effort of reconstitute or cook prior to consumption. Due to efforts to reduce the amount of in -home preparation time, breakfast cereal technology has evolved from the simple procedure of milling grains of cereal products that require cooking to the manufacturing of highly sophisticated ready-to-eat products that are convenient and quickly prepared. Nowadays, extrusion cookers which offer numerous processing advantages over conventional processing methods (Sevatson and Huber, 2000) are used extensively in the ready-to-eat cereal industry and expanded product with porous structure. The porous texture of the extruded products show "good instant characteristics", as a result of gelatinizing or cooking of cereals from extrusion process for the targeting any kind of instant food and beverage applications (Anderson et al., 1969 ;Bookwalter et al., 1971 ;Lou et al., 1995 ;Hagenimana et al., 2006) To satisfy the demands of increasingly health -conscious consumers, many food processors are finding...

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“…The bulk density of product thus increased with increasing fiber content (Ryu, 2004). This effect has been reported previous (Charunuch et al, 2008).…”

Section: Resultssupporting

confidence: 88%

supporting

confidence: 86%

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Charunuch

Tangkanakul

Limsangouan

et al. 2008

FSTR

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“…Charunuch et al . (2008a,b) reported a similar trend with this experiment. Yağcı and Göğüş () used single‐screw extruder to extrude rice–pulp blends, when at the slow screw speed; the BD value is small.…”

Section: Resultssupporting

confidence: 88%

Investigation on the Physicochemical Properties of Pumpkin Flour (C ucurbita moschata ) Blend with Corn by Single-Screw Extruder

Hong

Peng

Lui

et al. 2014

Journal of Food Processing and Preservation

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Pumpkin powder blended with corn flour was used in the experiment. Response surface methodology was adopted to seek the optimal extrusion conditions to develop the best quality puffing health food. The mixing ratio of pumpkin powder to the corn flour (10:90, 20:80, 30:70), as well as the water content of the mixing raw material and the extruder screw speed (250-380 rpm) were chosen as independent parameters for the extrusion process. By superimposing individual contour plots of the different responses of the four products, the optimum extrusion conditions could be derived from the identification of the meeting regions. Therefore, the graphical optimization studies resulted in 19-21%, 11.5-12.5% and 275-288 rpm of pumpkin flour level, moisture content and screw speed, respectively. PRACTICAL APPLICATIONSAccording to the optimum conditions given to the variables, the process can be referred for industrial production and the extrudates are suitable for extruded snack food with pumpkin flour.

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“…Roots, bark and leaves of Morus alba L. are used for various health benefits and ailments in Chinese traditional medicines [ 16 ]. The antioxidant activity of these parts of M. alba in different model systems is also documented [ 17 ]. Due to the presence of precious phytochemicals (coumarins, flavonoids, phenols), the leaves of Morus alba L. possess pharmacological importance and have been reported to reduce blood pressure and cholesterol level [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

Iqbal

Younas

Sirajuddin

et al. 2012

IJMS

166

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In this study, leaves of three indigenous varieties of Mulberry namely, Morus alba L., Morus nigra L. and Morus rubra L. were investigated for their antioxidant potential and their proximate composition was determined. The yields of 80% methanolic extracts ranged between 8.28–13.89%. The contents of total phenolics (TPC), total flavonoids (TFC) and ascorbic acid (AA) ranged between 16.21–24.37 mg gallic acid equivalent (GAE)/g, 26.41–31.28 mg rutin equivalent (RE)/g and 0.97–1.49 mg/g, respectively. The antioxidant activity of leaf extracts was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging actity, 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS•+) radical cation scavenging capacity and ferric ion reducing power and values ranged between 1.89–2.12, 6.12–9.89 and 0.56–0.97 mM Trolox equivalent/g of dried leaves, respectively. The investigated features reveal good nutritive and antioxidant attributes of all the varieties with mutually significant differences.

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Application of Mulberry (Morus Alba) for Supplementing Antioxidant Activity in Extruded Thai Rice Snack

Cited by 12 publications

References 0 publications

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Investigation on the Physicochemical Properties of Pumpkin Flour (C ucurbita moschata ) Blend with Corn by Single-Screw Extruder

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

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