Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit
Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee
Abstract
/100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties.
Topics & Concepts
Maillard reactionChemistryABTSBrowningFood scienceDPPHReducing sugarSugarAntioxidantOrganic chemistryBiochemistryAdvanced Glycation End Products researchDiet, Metabolism, and DiseasePhytochemicals and Antioxidant Activities