Production, iron analysis and consumer perception of functional Thai Sinlek iron rice ( Oryza sativa ) drink | Zendy

Koonyosying Pimpisid | Zendy; Flemming Ben | Zendy; Kusirisin Winthana | Zendy; Lerttrakarn Peerasak | Zendy; Utamaang Niramon | Zendy; Fucharoen Suthat | Zendy; Srichairatanakool Somdet | Zendy

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Production, iron analysis and consumer perception of functional Thai Sinlek iron rice ( Oryza sativa ) drink

Author(s) -

Koonyosying Pimpisid,

Flemming Ben,

Kusirisin Winthana,

Lerttrakarn Peerasak,

Utamaang Niramon,

Fucharoen Suthat,

Srichairatanakool Somdet

Publication year - 2021

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.14828

Subject(s) - food science , chemistry , hydrolysate , gallic acid , antioxidant , red rice , dpph , oryza sativa , composition (language) , biochemistry , hydrolysis , gene , linguistics , philosophy

Production, assay of chemical compositions and bioactivity and consumer perception test for Sinlek iron rice. AAPH • , 2,2‐azo‐bis(2‐amidinopropane) dihydrochloride radical; ABTS • , 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid radical; GAE, gallic acid equivalent; HPLC/MS, high‐performance liquid chromatography; HPLC/UV, high‐performance liquid chromatography/ultraviolet; ICP/MS, inductively coupled plasma/mass spectrometry; IR, iron rice (regular formula); IR$, iron rice (concentrate formula); TPC, total phenolic content.

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