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°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°C for 10 min.

Keywords:

• Browning
• Inhibition
• Potato puree
• Rice bran extract
• Ultrafiltration

ACKNOWLEDGMENTS

The authors would like to express sincere gratitude to the Kasetsart University Research and Development Institute (KURDI), Thailand and Thailand Toray Science Foundation (TTSF), the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0253/2549) to K. Kaewka and C. Theerakulkait and Thailand Research Fund Master Research Grant (TRF-MAG) under MRG-WI5155030, Thailand for financial support, and special thanks to Patum Rice Mill and Granary Public Co. Ltd., Thailand in providing rice bran for the research. Special thanks to Dr. Dwayne Meadows for correcting the English grammar.