2.4.1. Preparation of colourant pow

2.4.1. Preparation of colourant powder using ohmic heating-assistedsolvent extraction (CP-OHM)The rice branwas addedwith deionizedwater to adjust its moisturecontent (MC) to 30% and 40% (%wet basis). The bran samplewas heatedby OHM according to the method described previously by Loypimaiet al. (2009). During OHM, the voltage, current and temperaturewere measured continuously using a data logger controller (Digicon,DP-74SD). When the temperature of the heated bran inside thechamber reached 105 °C, itwas held there for a minute and then immediatelyremoved fromthe chamber. Itwas allowed to cool to roomtemperature.The heated sample was extracted according to the methodreported by Duangmal et al. (2008) with small modifications. A sampleof 20 g was extracted with 100 ml of acidified hydroalcoholic solution(water: 95% ethanol; 1:1 and acidified with 0.1 M HCL to obtain a pHof 2.5). The bran and solution were mixed with a vortex mixer (VELPScientifica, Europe) for a minute and then placed in an orbital shaker(Gerhardt LS500, UK) at 100 rpm for 90 min. The slurry was filteredthrough a V-700 vacuum pump (Buchi, Switzerland) with a filterpaper (Whatman No. 4). The extract was added with maltodextrin(2 g/100 ml of extract) and frozen at −50 °C before freeze-dryingwith a freeze dryer (FTS system Dura-Dry™, USA) under 200–250 mTvacuum, at −50 °C condenser temperature for 20 h. The dried colourwas weighed, ground into powder and passed through a 50-meshsieve. The colourant powder was obtained and kept in a brown glassbottle (45 ml). The CP-OHM samples were placed in desiccators andstored at 4 °C until the analysis for physical properties and chemicalcompositions.

2.4.1. Preparation of Powder colourant using ohmic heating-Assisted
Solvent extraction (CP-OHM)
The Rice Branwas Addedwith Deionizedwater to Adjust ITS Moisture
content (MC) to 30% and 40% (% Wet BASIS). The Bran Samplewas heated
by OHM according to The Method described previously by Loypimai
et AL. (2009). During OHM, The Voltage, current and Temperature
Data Logger were measured continuously using a Controller (Digicon,
DP-74SD). When The Temperature of heated Bran The Inside The
Chamber reached 105 ° C, for a minute there Itwas Held and then immediately
removed fromthe Chamber. Itwas allowed to cool to Roomtemperature.
The heated Sample was extracted according to The Method
Reported by Duangmal et AL. (2008) with small modifications. A Sample
of 20 G was extracted with 100 ml of acidified hydroalcoholic Solution
(Water: 95% ethanol; 1: 1 and acidified with 0.1 M HCL to Obtain a pH
of 2.5). The Bran and Solution were mixed with a Vortex Mixer (VELP
Scientifica, Europe) for a minute and then Placed in an Orbital shaker
(Gerhardt LS500, UK) at 100 RPM for 90 min. The Slurry was filtered
Through a V-700 Vacuum Pump (Buchi, Switzerland) with a Filter
Paper (Whatman No. 4). The Extract was added with maltodextrin
(2 G / 100 ml of Extract) at -50 ° C Before Frozen and Freeze-Drying
with a Freeze Dryer (FTS Dura-Dry ™ System, USA) under 200-250 mT
Vacuum, at -50. ° C condenser temperature for 20 h. The Dried color
was weighed, Ground Into Powder and Passed Through a 50-mesh
Sieve. The colourant Powder was obtained and kept in a Brown Glass
Bottle (45 ml). The CP-OHM Placed in Desiccators and samples were
stored at 4 ° C until analysis for physical Properties and The Chemical
compositions.

2.4.1. Preparation of colourant powder using ohmic heating - assisted
solvent extraction (CP-OHM)
The rice branwas addedwith. Deionizedwater to adjust its moisture
content (MC) to 30% and 40% (%wet basis). The bran samplewas heated
by OHM according. To the method described previously by Loypimai
et al. (2009). During OHM the voltage, current and, temperature
.Were measured continuously using a data logger, controller (Digicon
DP-74SD). When the temperature of the heated bran inside. The
chamber reached 105 ° C itwas held, there for a minute and then immediately
removed fromthe chamber. Itwas allowed to. Cool to roomtemperature.
The heated sample was extracted according to the method
reported by Duangmal et al. (2008 with.) Small modifications. A sample
.Of 20 g was extracted with 100 ml of acidified hydroalcoholic solution
(water: 95% ethanol; 1: 1 and acidified with 0.1 M. HCL to obtain a pH
of 2.5). The bran and solution were mixed with a vortex mixer (VELP
Scientifica Europe), for a minute. And then placed in an orbital shaker
(Gerhardt LS500 UK), at 100 rpm for 90 min. The slurry was filtered
through a V-700. Vacuum, pump (BuchiSwitzerland) with a filter
paper (Whatman No. 4). The extract was added with maltodextrin
(2 g / 100 ml of extract) and frozen. At − 50 ° C before freeze-drying
with a freeze dryer (FTS system Dura-Dry ™ USA), under 200 - 250 mT
vacuum at −, 50 ° C condenser. Temperature for 20 h. The dried colour
was weighed ground into, powder and passed through a 50-mesh
sieve.The colourant powder was obtained and kept in a brown glass
bottle (45 ml). The CP-OHM samples were placed in desiccators. And
stored at 4 ° C until the analysis for physical properties and chemical
compositions.