Quality and Antioxidant Properties of Extruded Breakfast Cereal Containing Encapsulated Turmeric Extract

• المؤلفون الرئيسيون: Natcha Laokuldilok, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-ang
• التنسيق: บทความวารสาร
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8282; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63922

Encapsulated turmeric extract (ETE) using a binary blend of wall materials, comprising brown rice flour and beta-cyclodextrin, was used for the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% of the same for making extruded breakfast cereals. The physical quality, total phenolic content (TPC), cur...