Characterization of fatty acid profiles and anti-scavenging activity of purple sweet potato (Ipomoea Batatas L.)-based custard fortified with perilla seed oil (Perilla frutescens L. Britton)

Authors

  • Suwaibah Sulong The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Netnapa Ontao The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Baddariyah Sohsansa The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Nareeya Waloh The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Hasum Chebako The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Winai Dahlan The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Patchaya Petchareon The Halal Science Center, Chulalongkorn University, Bangkok, Thailand
  • Najwa Yanya Santiworakun The Halal Science Center, Chulalongkorn University, Bangkok, Thailand

DOI:

https://doi.org/10.31098/ihsatec.v15i1.605

Abstract

A creamy dairy custard was developed in this study. This custard matrixs consists of low-fat milk as main ingredients, purple sweet potato, perilla seed oil, butter, egg yolk, corn starch as well as monk fruit syrup. The aims of this research were to develop a heathy custard product, characterize the fatty acid profiles, anti-scavenging activity and sensory attribute of developed purple sweet potato-based custard fortified with perilla seed oil. The fatty acid profiles of the custard containing 3 % of perilla seed oil provides the highest amount of LA (17.32 %) and ALA (25.88 %). The custard formulation containing 1% of perilla seed oil provides the highest scores in all sensory attribute terms compare to other formulations containing perilla seed oil. The purple sweet potato-based custard containing perilla seed oil provides good antioxidant activities with percent inhibition by DPPH range from 29.8 to 35.1. The result indicates the concentration-dependent of perilla seed oil in the product. The custard developed in this study provides not only excellent source of polyunsaturated fatty acids but also excellent source of antioxidant agent.

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Published

2022-12-14

How to Cite

Sulong, S., Ontao, N. ., Sohsansa, B., Waloh, N., Chebako, H., Dahlan, W., Petchareon, P., & Santiworakun, N. Y. (2022). Characterization of fatty acid profiles and anti-scavenging activity of purple sweet potato (Ipomoea Batatas L.)-based custard fortified with perilla seed oil (Perilla frutescens L. Britton). Proceedings of The International Halal Science and Technology Conference, 15(1), 161–170. https://doi.org/10.31098/ihsatec.v15i1.605