dc.contributor.author | Thongkham, Chukkrit | en_US |
dc.contributor.author | จักรกฤษณ์ ทองคำ | en_US |
dc.contributor.author | Techakriengkrai, Taweesak | en_US |
dc.contributor.author | ทวีศักดิ์ เตชะเกรียงไกร | en_US |
dc.contributor.author | Kongkachuicai, Ratchanee | en_US |
dc.contributor.author | รัชนี คงคาฉุยฉาย | en_US |
dc.contributor.author | Charoensiri, Rin | en_US |
dc.contributor.author | ริญ เจริญศิริ | en_US |
dc.date.accessioned | 2021-08-07T07:41:38Z | |
dc.date.available | 2021-08-07T07:41:38Z | |
dc.date.issued | 2021-08-07 | |
dc.identifier.issn | 2651-1096 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3605 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 57-71 | en_US |
dc.description.abstract | The 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.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Food products | en_US |
dc.subject | ผลิตภัณฑ์อาหาร | en_US |
dc.subject | Snack foods | en_US |
dc.subject | อาหารว่าง | en_US |
dc.subject | Mulberry | en_US |
dc.subject | หม่อน | en_US |
dc.subject | Bioactive compounds | en_US |
dc.subject | สารออกฤทธิ์ทางชีวภาพ | en_US |
dc.subject | Plant bioactive compounds | en_US |
dc.subject | สารออกฤทธิ์ทางชีวภาพจากพืช | en_US |
dc.title | Antioxidant activities and polyphenol compounds in snack products fortified with mulberry leaf powder | en_US |
dc.title.alternative | ฤทธิ์ต้านอนุมูลอิสระและปริมาณสารประกอบโพลีฟีนอลในผลิตภัณฑ์อาหารว่างเสริมผงใบหม่อน | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | chukkrit.t@ku.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |