EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03...

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Bibliographic Details
Main Authors: Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2020-09-01
Series:Food and Environment Safety
Subjects:
pectin
xanthan gum
monascus-pigment extract beverage
Online Access:http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/728/655

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http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/728/655

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