Evaluation of high pressure treatment for improvement of physicochemical and functional qualities in purple corncobs

Itthisoponkul T., . and Naknan P., . and Prompun S., . and Kasemwong K., . Evaluation of high pressure treatment for improvement of physicochemical and functional qualities in purple corncobs. pp. 246-253. ISSN 2231-7546

Preparation of purple corncob (PCC) using high pressure treatment (200-600 MPa pH 3-7) and their effects on physical properties physiological functions and antioxidant activities of PCC were investigated. The color of treated PCC powders became an intense red. Treated PCC powders showed porous structure which was related to a significant decrease in bulk density property. High pressure induced an increase in total and soluble dietary fibre and also modified the functional properties of PCC. The water holding capacity glucose retardation index alphaamylase inhibition and bile salt binding capacity were significantly increased. However the oil holding capacity was decreased regardless of the pressure level. Bioactive compounds contents and antioxidant activities of treated powders were slightly decreased compared to the control especially in those treated at pH 7. PCC properties can be improved by high pressure treatments with pH adjustments and can be used as a novel functional ingredient in food products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(32).p...

Abstract

Preparation of purple corncob (PCC) using high pressure treatment (200-600 MPa pH 3-7) and their effects on physical properties physiological functions and antioxidant activities of PCC were investigated. The color of treated PCC powders became an intense red. Treated PCC powders showed porous structure which was related to a significant decrease in bulk density property. High pressure induced an increase in total and soluble dietary fibre and also modified the functional properties of PCC. The water holding capacity glucose retardation index alphaamylase inhibition and bile salt binding capacity were significantly increased. However the oil holding capacity was decreased regardless of the pressure level. Bioactive compounds contents and antioxidant activities of treated powders were slightly decreased compared to the control especially in those treated at pH 7. PCC properties can be improved by high pressure treatments with pH adjustments and can be used as a novel functional ingredient in food products.

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Item Type:	Article
AGROVOC Term:	Zea mays
AGROVOC Term:	Corn (zea)
AGROVOC Term:	Corn cob mix
AGROVOC Term:	Drying
AGROVOC Term:	High pressure treatment
AGROVOC Term:	Physical properties
AGROVOC Term:	Physiological functions
AGROVOC Term:	Antioxidants
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Proximate composition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24013

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