Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/68674
Full metadata record
DC FieldValueLanguage
dc.contributor.authorThammarat Kaewmaaneeen_US
dc.contributor.authorAirouyuwa Osamede Jenniferen_US
dc.date.accessioned2020-05-20T04:41:51Z-
dc.date.available2020-05-20T04:41:51Z-
dc.date.issued2020en_US
dc.identifier.citationChiang Mai University (CMU) Journal of Natural Sciences 19,1 (Jan-Mar 2020), p.139-154en_US
dc.identifier.issn2465-4337en_US
dc.identifier.urihttp://cmuj.cmu.ac.th/uploads/journal_list_index/833109890.pdfen_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/68674-
dc.descriptionChiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October.en_US
dc.description.abstractMoringa oleifera leaves have been known for the numerous nutritional and health benefits. In this study, the bioactive compounds present in M. oleifera leaf extract were extracted and encapsulated in soy protein isolate (SPI) and pea protein isolate (PPI). The M. oleifera microcapsules (MM) produced were incorporated in cookies on replacement basis at 2.5%, 5% and 10% (w/w), respectively with wheat flour. Total polyphenolic contents (TPC) of M. oleifera microcapsules with soy protein isolate (MM-SPI) cookies were 0.72, 0.89 and 1.11 mg GAE/g at 2.5%, 5% and 10%, respectively and the TPC for M. oleifera microcapsules with pea protein isolate (MM-PPI) cookies were 0.74, 0.84 and 0.93 mg GAE/g at 2.5%, 5%, and 10%, respectively. The antioxidant scavenging properties (DPPH) of incorporated cookies for MM-SPI cookies were 0.70, 0.84 and 1.22 mg TE/g at 2.5%, 5 % and 10%, respectively and MM-PPI cookies were 0.43, 0.52 and 0.63 mg TE/g at 2.5%, 5% and 10%, respectively. The storage stability of MM cookies showed slight levels of degradation in the TPC and the percentage TPC retained after 90 days storage were 96.84%, 80.65% and 49.26% for cookies with 5% MM-SPI, 5% MM-PPI and 0% MM cookies, respectively. The gastrointestinal stability of the MM cookies showed a higher released rate at the intestinal system. The MM were able to mask M. oleifera greenish colouration, although at 10% incorporation of MM in cookies; the beany flavour of SPI and PPI were intense, which led to low sensory evaluation scores.en_US
dc.language.isoEngen_US
dc.publisherChiang Mai Universityen_US
dc.subjectMoringa oleiferaen_US
dc.subjectMicroencapsulationen_US
dc.subjectSoy protein isolateen_US
dc.subjectPea protein isolateen_US
dc.subjectCookiesen_US
dc.subjectTotal polyphenolic contenten_US
dc.titleStorage Stability, Gastrointestinal Release and Sensory Properties of Cookies Incorporated with Protein-based Moringa oleifera Leaf Extract microcapsuleen_US
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.


Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.