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- Title
Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice.
- Authors
Rittisak, S.; Detchewa, P.; Savedboworn, W.; Phungamngoen, C.
- Abstract
The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.
- Subjects
RICE; ANTHOCYANINS; POWDERS; DESIGN; TEMPERATURE
- Publication
International Food Research Journal, 2023, Vol 30, Issue 3, p649
- ISSN
1985-4668
- Publication type
Article
- DOI
10.47836/ifrj.30.3.09