Abstract
The effects of pineapple juice (PJ), pineapple shell extract (PSE) and rice bran extract (RBE) on browning in the banana slices and puree compared with citric acid solution (pH 3.8) (PH) and distilled water (DW) were investigated by measuring the color changes of the banana slices and puree. RBE treated banana slices had lower browning value than those treated with PJ, PSE, PH and DW after stored for 3 and 12 hrs (p≤0.05). Their browning values after 12 hrs were 12.05, 17.26, 17.56, 19.54 and 20.59, respectively. The L* values of banana slices treated with RBE were higher while its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 12 hrs. The browning value of RBE treated banana puree (22.63) was lower than those treated with PSE (28.68) and PJ (32.26) after stored for 5 hrs (p≤0.05).The L* values of banana puree treated with RBE were higher whereas its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 6 hrs. In conclusion, RBE could reduce browning in banana slices and puree more effectively than PJ, PSE, PH and DW.
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Claims 7
Claim · model-written summary
Rice bran extract gave banana slices lower browning values than four alternatives at 3 and 12 hours.
Verbatim
e0“RBE treated banana slices had lower browning value than those treated with PJ, PSE, PH and DW after stored for 3 and 12 hrs (p≤0.05).”
Claim · model-written summary
Rice bran extract yielded a browning value of 12.05 in banana slices at 12 hours.
Verbatim
e0“Their browning values after 12 hrs were 12.05, 17.26, 17.56, 19.54 and 20.59, respectively.”
t0“banana [Musa (AAA Group) 'Gros Michel'] slices and puree”
Claim · model-written summary
Rice bran extract gave banana slices higher L* values than the comparison treatments at 12 hours.
Verbatim
e0“The L* values of banana slices treated with RBE were higher while its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 12 hrs.”
Claim · model-written summary
Rice bran extract gave banana slices lower a* values than the comparison treatments at 12 hours.
Verbatim
e0“The L* values of banana slices treated with RBE were higher while its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 12 hrs.”
Claim · model-written summary
Rice bran extract produced lower browning in banana puree than pineapple shell extract and juice at 5 hours.
Verbatim
e0“The browning value of RBE treated banana puree (22.63) was lower than those treated with PSE (28.68) and PJ (32.26) after stored for 5 hrs (p≤0.05).”
Claim · model-written summary
Rice bran extract gave banana puree higher L* values than four comparison treatments at 6 hours.
Verbatim
e0“The L* values of banana puree treated with RBE were higher whereas its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 6 hrs.”
Claim · model-written summary
Rice bran extract gave banana puree lower a* values than four comparison treatments at 6 hours.
Verbatim
e0“The L* values of banana puree treated with RBE were higher whereas its a* values were lower than those treated with PJ, PSE, PH and DW after stored for 6 hrs.”
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