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dc.contributor.authorThongkham, Chukkriten_US
dc.contributor.authorจักรกฤษณ์ ทองคำen_US
dc.contributor.authorTechakriengkrai, Taweesaken_US
dc.contributor.authorทวีศักดิ์ เตชะเกรียงไกรen_US
dc.contributor.authorKongkachuicai, Ratchaneeen_US
dc.contributor.authorรัชนี คงคาฉุยฉายen_US
dc.contributor.authorCharoensiri, Rinen_US
dc.contributor.authorริญ เจริญศิริen_US
dc.date.accessioned2021-08-07T07:41:38Z
dc.date.available2021-08-07T07:41:38Z
dc.date.issued2021-08-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3605
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 57-71en_US
dc.description.abstractThe potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread, puifai (Thai steamed cupcakes), peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol, quercetin and caffeic acid were significantly increased, whereas ferulic acid was reduced in the modified formulas. Therefore, these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.subjectSnack foodsen_US
dc.subjectอาหารว่างen_US
dc.subjectMulberryen_US
dc.subjectหม่อนen_US
dc.subjectBioactive compoundsen_US
dc.subjectสารออกฤทธิ์ทางชีวภาพen_US
dc.subjectPlant bioactive compoundsen_US
dc.subjectสารออกฤทธิ์ทางชีวภาพจากพืชen_US
dc.titleAntioxidant activities and polyphenol compounds in snack products fortified with mulberry leaf powderen_US
dc.title.alternativeฤทธิ์ต้านอนุมูลอิสระและปริมาณสารประกอบโพลีฟีนอลในผลิตภัณฑ์อาหารว่างเสริมผงใบหม่อนen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorchukkrit.t@ku.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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