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)
AbstractA 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.
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