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dc.date.accessioned2024-01-05T11:43:02Z
dc.date.available2024-01-05T11:43:02Z
dc.date.issued2023-12-28
dc.identifierdoi:10.17170/kobra-202307218413
dc.identifier.urihttp://hdl.handle.net/123456789/15345
dc.language.isoeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectmulberry leafeng
dc.subjectcassava pastaeng
dc.subjecttexture profileeng
dc.subjectantioxidant activityeng
dc.subjectsensory attributeseng
dc.subject.ddc500
dc.titleEffect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pastaeng
dc.typeAufsatz
dcterms.abstractMulberry leaf is usually employed for sericulture in various parts of the world; however, its potential utilization for human consumption is not widely recognized. This study aimed to determine the suitability of using mulberry leaf powder (MLP) as a novel ingredient for the improvement of the nutritional and bioactive profile of cassava pasta while maintaining favorable textural and sensory attributes. Three pasta formulations containing 2, 4, and 6 % MLP were developed. Positive relationships between the level of added MLP and its phenolic compound as well as its antioxidant capacity were observed. Results demonstrated that MLP enrichment significantly increased the total phenolic content and antioxidant activity in the enriched pasta. Textural analysis showed that pasta with an increase of MLP showed a lower hardness, springiness, cohesiveness, gumminess, and chewiness. The MLP enrichment determined the lower L, a*, and b* values indicating that the enriched pasta became dark greener. The incorporation of MLP up to 4 % had a sensory score similar to control for appearance, color, odor, and texture. Above this level, a significant reduction in the sensory attributes was observed caused by the increased bitterness and softer texture. Fortification also increased the nutritional value of fiber and ash contents. The present study showed that mulberry leaf is a promising food ingredient for the production of functional pasta with potential health benefits to meet the consumer's acceptance.eng
dcterms.accessRightsopen access
dcterms.creatorWeenuttranon, Jiraporn
dcterms.creatorPathanibul, Panchalee
dcterms.creatorHongkulsup, Choosit
dc.subject.swdMaulbeerbaumgewächseger
dc.subject.swdManiokger
dc.subject.swdTeigwareger
dc.subject.swdTexturger
dc.subject.swdAntioxidansger
dc.subject.swdSensorische Prüfungger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2197-411X
dcterms.source.issueNo. 5
dcterms.source.journalFuture of Food: Journal on Food, Agriculture & Societyeng
dcterms.source.volumeVol. 11
kup.iskupfalse
dcterms.source.articlenumber646


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