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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.