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      저자 : Kah Yee Choo (검색결과 2 건)
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      • KCI등재

        Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink

        Kah Yee Choo,Caryn Kho,Renee Lay Hong Lim,Chun Wai Ho,Yien Yien Ong,Yin Yin Thoo,Chin Ping Tan 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5

        The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 9 103 CFU/ mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 C. At week eight, FRDFD stored at 4 C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score[80% using hedonic test) among consumers.

      • KCI등재

        Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus)

        Kah Yee Choo,Yien Yien Ong,Renee Lay Hong Lim,Chin Ping Tan,Chun Wai Ho 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4

        Betacyanins are bioactive dietary phytochemicalswhich can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that presentin fermented red dragon fruit drink (RDFD) and pressedred dragon fruit juice (RDFJ) was accessed in simulatedgastric and intestinal digestion. Results disclosed thatbetacyanins from RDFD and RDFJ suffered minor loss(\25%) at gastric-like environment but greater loss wasobserved during the intestinal phase digestion. After subjectedto intestinal digestion, RDFD retained 46.42% ofbetanin while RDFJ retained 43.76%, with betanin concentrationof 17.12 mM and 12.37 mM, respectively. Findings also revealed that RDFD exhibited higherantioxidant capacity compared to RDFJ after subjected tointestinal digestion, with values of 0.88 mM Troloxequivalent antioxidant capacity (TEAC) and 0.85 mMTEAC, respectively. The data suggests that betacyaninsthat present in RDF are bioaccessible while fermentationable to enhance the bioavailability with more betacyaninsretained after intestinal digestion.

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