Antioxidant activity and sensory evaluation of mixed vegetables (Piper sarmentosum Roxb. and Brassica rapa subsp. pekinensis) crispy snack

Authors

  • Wannasiri Wannasupchue Food and Service Department, Faculty of Technology, Udon Thani Rajabhat University, Thailand
  • Krittiyaporn Seekaw Food and Service Department, Faculty of Technology, Udon Thani Rajabhat University, Thailand
  • Pimwipa Wongchanta Food and Service Department, Faculty of Technology, Udon Thani Rajabhat University, Thailand

Keywords:

Antioxidant activity, ready-to-eat snacks, crispy vegetable, sensory evaluation, chemical properties

Abstract

This research aimed to examine the antioxidant activity, chemical, physical properties and sensory evaluation of mixed vegetables (Cha-Plu, Piper sarmentosum Roxb. and Chinese cabbage, Brassica rapa subsp. pekinensis) crispy snack (MVCS). Three treatments of MVCS with varying ratio of vegetables (P. sarmentosum : Brassica rapa subsp. pekinensis ) comprising MVCS (2:1), MVCS (1:1), and MVCS (1:2) were examined. The increasing of P. sarmentosum showed a significant on ash (20.21±0.19a ) and crude fiber (13.85±0.13a ). However, other proximate composition such as crude lipid, crude protein and carbohydrate were not a significant difference (P ≥0.05). Meanwhile, MVCS (1:2) that with high ratio of Chinese cabbage had the highest lightness (65.03±0.98a ). Regarding texture profile analysis, MVCS (1:2) showed the highest force on hardness (N) (172.40±3.03a ) but the minimum crispness (N) of 6.73±3.03c was noted for MVCS (2:1). Besides, the highest total phenolic content (650.20 mg/100 g DW) and DPPH radical-scavenging activity (898 mg Trolox equivalent mg/100 g DW) were observed in MVCS (2:1). Regarding sensory evaluation, the majority of panelists scored 7.63±1.16a out of 9 for MVCS (1:1) on the overall acceptability and other dimensions also received the highest score among three samples. Therefore, the nutrition value and sensory evaluation results from this study indicated that mixed Cha-Plu and Chinese cabbage could produce a snack with significant higher antioxidant activity and a variety of healthy snacks in order to capture the opportunity in a healthy food market.

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Published

23-02-2023

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Vol. 9 No. 1 (2023): JANUARY - APRIL

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