title: Preparation of ultrafiltered rice bran extract and some factors affecting its browning inhibition in potato puree.
abstract: Rice bran extract (RBE) was fractionated by using ultrafiltration techniques. The obtained retentate (R) inhibited the browning of potato puree to a similar extent as RBE and more than it's permeate. The R that was incubated at pH 4.0, 5.0, and 6.0 inhibited the browning of potato puree more than R that was incubated at pH 7.0 or 8.0. Potato puree that was treated with heated R at 80 degrees C for 10 min had a browning value similar to that of puree treated with unheated R and lower than those treated with heated R at 40 or 60 degrees C for 10 min.
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
authors.forename: Kunwadee
authors.initials: K
authors.lastname: Kaewka
authors.forename: Kamoltip
authors.initials: K
authors.lastname: Portongkum
authors.forename: Chockchai
authors.initials: C
authors.lastname: Theerakulkait
mesh_terms: D003116:Color; D012275:Oryza / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*; D011198:Solanum tuberosum / Q000737:chemistry*; D014462:Ultrafiltration / Q000379:methods*
chemical_list: D010936:Plant Extracts