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dc.contributor.authorชุนถนอม, พรประภา
dc.contributor.authorศรีสำราญ, รวีพร
dc.contributor.authorสีหามาลา, อรนุช
dc.date.accessioned2015-05-21T10:09:57Z
dc.date.available2015-05-21T10:09:57Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1597
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 301-307en_US
dc.description.abstractIn this study, the mao berry marc which was divided into 5 varieties including Fapratan, Phusung, Phupanthong, Yaykhamta and mixed variety were dried in tray dryer at low temperature (50?C) and high temperature (60?C) for 72 hr. All samples were investigated their properties including yield, color, water activity, pH, tannin, total phenolic, total anthocyanin, antioxidant activity in term of %DPPH activity, total microorganism and yeast & mold content. It was found that the yield, color in term of ?h, aw, tannin and anthocyanin content of low temperature drying sample showed the highest value. However, the total microorganism and yeast & mold content of high temperature drying samples were not present in all samples, which less than those recommended in the Thai Community Product Standard (dried fruits: 136/2003). Eight trained-panelists were used for Hedonic scale (1-9 point) sensory evaluation including clarity, color, odor, taste and overall linking of high temperature drying samples were similar in five varieties (P>0.05).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectMao berryen_US
dc.subjectผลเม่าen_US
dc.subjectTanninen_US
dc.subjectแทนนินen_US
dc.subjectAnthocyaninen_US
dc.subjectแอนโทไซยานินen_US
dc.subjectPhenolicen_US
dc.subjectฟีนอลิกen_US
dc.subjectAntioxidant activityen_US
dc.subjectการต้านอนุมุลอิสระen_US
dc.titleEffect of extraction methods on mao berry marc propertiesen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorwongfhun@yahoo.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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