Duangkamon Sangteerakij on Muck Rack

Duangkamon Sangteerakij

As seen in: Emirates Journal of Food and Agriculture
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Articles

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation | Emirates Jo

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By Duangkamon Sangteerakij, Nakhon Pathom Rajabhat, Nakhon Pathom, Sauwanee RODYU
| Emirates Journal of Food and Agriculture Verified
Abstract This experiment was study on properties of each ripening stage of mulberry fruits and conducted study of physical and chemical properties of mulberry fruit at each ripening stage and apply mulberry fruit in ice cream products. Mulberry at fully-ripened stage showed higher phenolic, flavonoid and anthocyanin content. Mulberry fruits were used to make four different types of ice cream; sorbet, sherbet, milk, and yogurt.
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