Subscribe Now Subscribe Today
Abstract
Fulltext PDF
References
Research Article
 

Citric Acid Sweet Potato Extraction Beverages Containing Grape Juice and Fermented Glutinous Rice Syrup



C. Teangpook, W. Panthavee, W. Puminat and V.N. Thalang
 
ABSTRACT

Beverages were developed from three cultivars of sweet potato, with orange-purple-and yellow-colored flesh that were mixed with grape juice and with two cultivars of fermented rice beverage (white and black glutinous rice). The beverage with the optimum formula consisted of 44.98% purple-colored flesh of sweet potato juice extraction (extracted with 0.5% citric acid solution), 40% red grape juice, 6% white fermented glutinous rice syrup, 9% sucrose and 0.02% sodium chloride. The product was a pinkish-purple color and cloudy. The total soluble solids, pH, L*, a*, b*,% titratable acidity (as citric acid) and anthocyanin were 16.95°Brix, 3.60, 4.82, 9.08, 6.56, 0.42% and 4.82 unit/g, respectively. The average score from sensory evaluation produced a moderate result. The product was placed in glass bottles at 80-90°C, tightly closed and then steamed with gas stove for 5 min. After storage for 3 month at room temperature, the sensory test of overall liking of the products decreased to little liked. The product was found to be microbiologically safe, but the color and total anthocyanins content had decreased. The product was found to have no measurable anticancer properties on human breast adenocarcinoma, lung carcinoma and epidermoid carcinoma of the oral cavity and had a noncytotoxic effect on the Vero cell line.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

C. Teangpook, W. Panthavee, W. Puminat and V.N. Thalang, 2012. Citric Acid Sweet Potato Extraction Beverages Containing Grape Juice and Fermented Glutinous Rice Syrup. Pakistan Journal of Nutrition, 11: 353-359.

DOI: 10.3923/pjn.2012.353.359

URL: https://scialert.net/abstract/?doi=pjn.2012.353.359

REFERENCES
AOAC., 2000. Official Methods Of Analysis of AOAC International. 17th Edn., Association of Analytical Communities, Gaithersburg, MD., USA.

Cantos, E., J.C. Espin and F.A. Tomas-Barberan, 2002. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem., 50: 5691-5696.
CrossRef  |  Direct Link  |  

Chatisatienr, C., 1977. Selection of mold and yeast strains in lookpang for khaomak fermentation. M.Sc. Thesis, Kasetsart University, Thailand

Clifford, M., 2000. Anthocyanins-nature, occurrence and dietary burden: A review. J. Sci. Food Agric., 80: 1063-1072.
CrossRef  |  Direct Link  |  

Dorogokupla, A.G. and K. Zdavookhr, 1977. Can dietary β-carotene materially reduce human cancer rates? Nature, 290: 201-208.

Fuleki, T. and F.J Francis, 1968. Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice. J. Food Sci., 33: 78-83.
CrossRef  |  Direct Link  |  

Goda, Y., T. Shimizu, Y. Kato, M. Nakatani and T. Maitani et al., 1997. Two acylated anthocyanins from purple sweet potato. Phytochemistry, 44: 183-186.
PubMed  |  Direct Link  |  

Hayashi, K., N. Ohara and A. Tsuhui, 1996. Stability of anthocyanins in various vegetables and fruits. Food Sci. Technol. Int., 2: 30-33.
Direct Link  |  

Horton, D., 1988. Underground Crops: Long-Term Trends in Production of Roots and Tubers. Winrock International, USA., ISBN: 9780933595194, Pages: 22.

Kays, S.J., A.H. Simonne and R.R. Eitenmiller, 1993. Assessment of β-carotene content in sweetpotato breeding lines in relation to dietary requirements. J. Food Comp. Anal., 6: 336-345.
CrossRef  |  Direct Link  |  

Koide, T., H. Kamei, Y. Hashimoto, T. Kojima and M. Hasegawa, 1996. Antitumor effect of anthocyanin from grape rinds and red rice. Cancer Biother. Radiopharm., 11: 273-277.

Larson, R.A., 1988. The antioxidants of higher plants. Phytochemistry, 27: 969-978.
CrossRef  |  Direct Link  |  

Loliger, J., 1991. The Use of Antioxidants in Foods. In: Free Radicals and Food Additives, Aruoma, O.I. and B. Halliwell (Eds.). Taylor Francis, London, pp: 129-150.

NC State University, 2011. Acidified food, formulating, dressing sauce and marinating. http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/Ag-479/AG-479.html.

Nijveldt, R.J., E. van Nood, D.E.C. van Hoorn, P.G. Boelens, K. van Norren and P.A.M. van Leeuwen, 2001. Flavonoids: A review of probable mechanisms of action and potential applications. Am. J. Clin. Nutr., 74: 418-425.
Direct Link  |  

Palakajornsak, Y., 2004. Extraction and stability of anthocyanins from mangosteen peel. M.Sc. Thesis, Silpakorn University, Thailand.

Plumb, J.A., R. Milroy and S.B. Kaye, 1989. Effect of the pH dependence of 3-(4,5- dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide-formazan absorption on chemosensitivity determined by a novel tetrazolium-based assay. Cancer Res., 49: 4435-4440.
PubMed  |  

Prakitchaiwattana, C., 2011. Khaomak: Probiotic in Thai style. http://www.doctor.or.th/node/5774.

Purcell, A.E. and W.M. Walter, 1968. Carotenoids of centennial variety sweet potato, Ipomea batatas L. J. Agric. Food Chem., 16: 769-770.
Direct Link  |  

Shigeo, F., 2004. Method for producing sweet potato juice. Method for Producing Drink and Drink, Patent Publication No. JP2004222528(A).

Skehan, P., R. Storeng, D. Scudiero, A. Monks and J. McMahon et al., 1990. New colorimetric cytotoxicity assay for anticancer-drug screening. J. Natl. Cancer Inst., 82: 1107-1112.
CrossRef  |  PubMed  |  Direct Link  |  

Solomon, S., D. Qin, M. Manning, M. Marquis and K. Averyt et al., 2010. Climate change 2007: The physical science basis. Contribution of Working Group I to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change. http://ethree.com/downloads/Climate %20Change%20Readings/Climate%20Science/IP CC%20Reports/AR4WG1_FrontMatter-v2.pdf.

Suda, I., M. Yoshimoto and O. Yamakawa, 1999. Sweet potato potentiality: Prevention for lifestyle-related disease induced by recent food habits in Japan. Food Food Ingredients. J. Jpn., 181: 59-69.

Teow, C.C., 2005. Antioxidant activity and bioactive compounds of sweet potatoes. M.Sc. Thesis, North Carolina State University, USA.

Tournas, V., M.E. Stack, P.B. Mislivec, H.A. Koch and R. Bandler, 2001. Chapter 18: Yeasts, molds and mycotoxins. In: Bacteriological Analytical Manual, U.S. Food & Drug Administration, Center for Food Safety & Applied Nutrition, USA., April 2001.

USFDA, 1997. Instructions for establishment registration and processing filing for acidified and low-acid canned foods. http://www.fda.gov/Food/FoodSafety/ Product-SpecificInformation/AcidifiedLow-Acid CannedFoods/EstablishmentRegistrationThermal ProcessFiling/Instructions/ucm2007436.htm.

Wang, H., G. Cao and R.L. Prior, 1997. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem., 45: 304-309.
CrossRef  |  Direct Link  |  

Woolfe, J.A., 1992. Sweetpotato: An Untapped Food Resource. Cambridge University Press, Cambridge, UK..

Yoshinaga, M., O. Yamakawa and M. Nakatani, 1999. Genotypic diversity of anthocyanins content and composition in purple-fleshed sweetpotato. Breed. Sci., 49: 43-47.
Direct Link  |  

©  2019 Science Alert. All Rights Reserved
Fulltext PDF References Abstract