Using of High-Pressure Processing Technology Compared with Thermal Processing on vitamin B and Protein Contents of Barhi and Khonaizi Varieties Date Palm Juice
Keywords:
Date Palm, High-pressure processing, Vitamin BAbstract
High-pressure processing (HPP) is non-thermal processing, therefore it can preserve the nutritional value of the food better than thermal processing. The purpose of this study was to study and compare the vitamin B and protein contents in date palm fruit juice of Barhi and Khonaizi cultivars that were subjected to HPP and thermal processing. According to the results, vitamin B contents were measured using high-performance liquid chromatography (HPLC) It was found that the vitamin B contents of Khonaizi date palm fruit juice (0.5 – 5.4 mg/L) were higher than that of Barhi variety (0.3 – 4.9 mg/L). After HPP, the vitamin B content is similar to untreated date palm juice. However, when using thermal processing the amount of vitamin B was significantly higher as compared to HPP and untreated date palm juice. The water-soluble protein content of Khonaizi date palm juice (8.4 – 10.8 mg/mL) was higher than that of Barhi variety (5.0 – 6.3 mg/mL). The use of HPP resulted in no significant change in protein content in Barhi date palm juice but the protein content of Barhi date palm juice was significantly decreased (p<0.05) when using a heating process.
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กระทรวงสาธารณสุข. ประกาศกระทรวงสาธารณสุข (ฉบับ 182) พ.ศ.2541 เรื่อง ฉลากโภชนาการ. ราชกิจจานุเบกษา เล่มที่ 115, ตอนที่ 47 ง. (ลงวันที่ 11 มิถุนายน พ.ศ.2541).
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