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

• Main Authors: Natcha Laokuldilok, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-ang
• 格式: บทความวารสาร
• 語言: English
• 出版: Science Faculty of Chiang Mai University 2019
• 在線閱讀: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8282; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63922
• 機構: Chiang Mai University

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...