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Effect of thyme and lemongrass extracts on quality characteristics of Thai coconut cream dip during storage
Publisher(s)
Scopus
University of the Thai Chamber of Commerce
Date Issued
2010
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
This study was carried out to use liquid extracts (thyme and lemongrass) to improve shelf life of Thai coconut cream dips during 4±2°C storage. The thermal stability of these two extracts was initially studied. Physicochemical, sensory and microbiological properties of 0.1% added plant extract coconut cream dips were determined throughout 28 days of storage. It was found that both thyme and lemongrass extracts were thermally stable at 5080°C. pH values for added thyme and lemongrass extract samples were significantly decreased (p<0.05) with increasing of storage time, whereas no significant differences (p>0.05) were found for titratable acidity and firmness. The addition of these two extracts caused some sensory alterations such as flavor and taste; nevertheless, the thyme extract sample was more preferable. According to microbiological determination, the thyme extract sample was microbiologically safe for at least 28 days at 4±2°C storage as compared with that found in lemongrass extract and control samples for less than 21 and 14 days, respectively.
Subject(s)
Food Science and Technology
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
U. Jariyawaranugoon, A. Akesowan (2010) Effect of thyme and lemongrass extracts on quality characteristics of Thai coconut cream dip during storage. Journal of Applied Sciences Research Vol.6 No.11, 1596-1602.
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