Engineering and Technology Conference 2013
2 -3 December 2013
Faculty of Engineering and Industrial Technology, Silpakorn University
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Engineering and Technology Conference 2013
2 -3 December 2013
Faculty of Engineering and Industrial Technology, Silpakorn University
Stability of color, antioxidant and total phenolic compounds from
Pandan leaves extract prepared by spray drying
1Benjawan Jamsai, 1 Natticha Chirapanyanon, 1Aomrutai Auntachai and
1Arunsri Leejeerajumnean*
1 Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakorn Pathom, Thailand
* Corresponding author:
Abstract
In Thai desserts, such as Kanhomchan, Zalim and Lodchong, always use fresh pandan leaves (Pandanus amaryllifolius) for green color and flavor. However, the preparing processes of extracting the juice of pandan leaves are quite complicated process and time consuming. So, in the commercial dessert production, pandan leaves extract powder should be used instead of fresh leaves. The aim of this research was to investigate the extracting method including the effect of temperatures and heating time on color, antioxidant capacity and total phenolic compounds in pandan leaves. Pandan leaves were collected from Banphaeo in Samutsakorn during January-February 2012. The samples were prepared by extraction the fresh pandan leaves with distilled water in the ratio of 1:4. Three extraction methods were done; blanching at 97 ºC for 10 seconds (B), blanching at 97 ºC for 10 seconds plus heating at 100 ºC for 5 min (B+H 5 min) and blanching at 97 ºC for 10 seconds plus heating at 100 ºC for 10 min (B+H 10 min). All the extracted liquid was made to powder by spray dryer. The change of color, antioxidant and total phenolic compounds between the fresh leaves and the powder were compared. The color was measured by color view. Antioxidant and phenol contents were also analyzed. Sensory evaluation by 9-points Hedonic scale was tested. The results found that blanching at 97 ºC for 10 seconds (B) gave the best condition for extraction pandan leaves and the green value (b*), total phenolic compounds and antioxidant capacity of fresh leaves were 13.36±0.10, 320±11.32 mgGAE/100 gram and 98±12.26% respectively while the pandan powder had green value (b*), total phenolic compounds and antioxidant capacity of 10.11±0.15, 285±9.22 mg GAE/100 gram and 61±2.06% respectively. For the sensory evaluation, it was found that consumers preferred pandan powder (7.98±1.80) more than fresh leaves (4.54±1.58). It may be due to the lost of strong greeny flavor of fresh leaves after spray drying. The color of the pandan powder still closed to the fresh leaves. So, in conclusion pandan leaves powder can be used instead of fresh leaves in term of color and flavor but less phenolic compounds and antioxidant capacity.
Keywords: Pandan, Spray drying, Antioxidant capacity, Total phenolic compounds