Influence of dietary mulberry leaf on the nutritional composition of mulberry silkworm, Bombyx mori L. at different developmental stages

The distribution of mulberry leaf nutrients and trace elements into silkworm larvae over its development into pupa was investigated for potential novel food applications. Four stages of chronologically collected silkworm larvae, fed with mulberry leaves, were sampled. Proximate composition, vitamin A, β-carotene, mineral, fatty, and amino acid profiles were analyzed. The highest protein content was 63.68% in the fourth instar, whereas lipid was markedly highest at 31.85% in pupa. Magnesium and potassium were found to exceed the Thai recommended daily intake standard (RDI) in almost all stages, except for the potassium in the pupa. Vitamin A in the third to fifth instar was also found to be more than Thai RDI. The distinct highest zinc and fatty acid content were detected in the pupa. Monounsaturated fatty acids were detected at the highest levels in all stages. Sulfur-containing amino acids were abundant in the fifth instar. The fourth instar, the fifth instar, and the pupa are recommended as sources of protein, amino acids, fatty acids, and lipids in developing suitable food products.This accepted article is published as S Pongworn, J Wongsa, S Vatanyoopaisarn, B Thumthanaruk, D Uttapap, B Lamsal, V Rungsardthong. 2024. Influence of dietary mulberry leaf on the nutritional composition of mulberry silkworm, Bombyx mori L. at different developmental stages; Journal of Insects as Food and Feed,2024, 10(11);1933-1946. https://brill.com/view/journals/jiff/10/11/article-p1933_15.xml. Posted with permission

Comparison of 2-acetyl-1-pyrroline production between Aspergillus awamori and Aspergillus oryzae

Abstract 2-Acetyl-1-pyrroline (ACPY) is a key flavor compound in fragrant rice and widely exploited in food flavoring. It is produced by various microorganisms. This study focused on ACPY production by two fungi (Aspergillus awamori and A. oryzae). The volatile compounds derived from mold cultivation in synthetic medium 18 were identified by Gas chromatograph-mass spectrometer (GC-MS). Seven volatile substances were detected in the liquid culture of A. awamori, i.e. ACPY, one ketone (1-hydroxy-2-propanone), two acids (acetic acid and 4-hydroxybutanoic acid), two alcohols (2,3-butanediol and 2,5-dimethyl-4-hydroxy-3(2H)-furanone) and one saponin glycoside (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one). Further, 12 volatile compounds were detected in A. oryzae : ACPY, four fatty acids (tetradecanoic acid, n-hexadecanoic acid, octadecanoic acid and oleic acid), one alcohol (1-butanol), two benzenes (ethylbenzene and benzene, 1,3-bis(1,1-dimethylethyl)), three alkanes (pentadecane, heptadecane and 5-methoxy-2,2,6-trimethyl-1-(3-methyl-buta-1,3-dienyl)-7-oxabicyclo[4.1.0] heptane) and one sesquiterpenes (1,6-dimethyl-4-(1-methylethyl)-naphthalene). Both A. awamori and A. oryzae produced the highest amount of ACPY in the stationary phase when cultivated for 72 and 80 h, with the product yield of 0.914 and 1.323 mg/L, respectively. The supplementation with spermidine and spermine resulted in a more than fivefold increase in ACPY production by A. awamori. However, the production of ACPY by A. oryzae was lower when supplemented with spermine or spermidine than without spermine or spermidine. This indicated that the intermediates involved in ACPY production were different between these two species of fungi.</jats:p

Product development of dried noodle from wheat flour and riceberry rice flour by extrusion

Abstract Riceberry rice (Oryza sativa L.), a cross-breed of Khao Hom Nin, a local non-glutinous purple rice and Khao Hom Mali 105 contains antioxidants and other significant bioactive constituents in its bran fraction. This research aimed to produce noodle from riceberry rice and wheat flour by direct extrusion. In this study, the effects of barrel temperature, riceberry flour ratio, and food additives (sodium carbonate, guar gum and xanthan gum) on appearance and cooking qualities of extruded riceberry noodles were examined. Riceberry flour at 5%, 10%, 15% and 20% (by weight) was mixed with wheat flour via a single screw extruder with 0.8 mm diameter die, 30% feed moisture content (wet weight basis), screw speed of 40 rpm and the third barrel temperatures at 90:100:100°C, respectively. Experiments were conducted to find appropriate food additives by using mixture design of 3 components (sodium carbonate, guar gum and xanthan gum) and barrel temperature controlled between 90-110°C. The result showed that riceberry flour substitution could be used up to 15% with acceptable properties. The addition of guar gum and xanthan gum at 0.8% and 2.0%, respectively, could be used leading to rice noodle with cooking time 3.0 min and cooking loss 3.63%, comparable to the product made by conventional method (as the control formula).</jats:p

Effect of barrel temperatures and starch type on some properties of extruded glass noodles

Abstract Traditional production of glass noodles is a long and complicated processes mainly uses mung bean starch which is costly. This research aimed to study the extrusion effect of barrel temperature of zone 3 on size, cooking time and stability time (time until the noodles tear in boiling water) compared to the control, the commercial glass noodle produced by the traditional processes. The effects of using starch blends from mung bean starch (MBS) and pea starch (PS), potato starch (PTS), cassava starch (CS) and modified cassava starch (MCS) at the ratio of 80:20, 70:30, 60:40 and 0:100 (w/w) on the size and cooking properties of the glass noodles were investigated and compared to the control. Results showed that the increased barrel temperature of zone 3 of the extruder increased the size of the dried and cooked glass noodles. The starch blends of MBS and PTS glass noodle resulted to the highest cooking loss (7.94-25.09%). The cooking weights (%) of glass noodle were lower with the decrease of MBS followed with the increase of cooking losses (%) in most cases. However, the starch blends of MBS and MCS showed the lowest values of cooking loss at all ratios used (5.30-5.83%). The extruded glass noodles showed similar appearance with lower cooking time (2 min) and stability time (8 min) compared to the control (3 min and 20 min, respectively). Based on the results of this study, it can be concluded that the starch blends of MBS and MCS glass noodle yields cooking properties better than other types of starch blends for the extruded glass noodles.</jats:p

Effect of freshness and salt on quality of white shrimp

Abstract The concentration of salt (NaCl) in white shrimp, which is one of the main export products of Thailand, is very important in quality control. In this research study, Na and Cl distribution in white shrimp was investigated using the X-ray fluorescence (XRF) technique to examine salt absorption and distribution within samples at two freshness levels, freshness levels 3 and 4. White shrimp of both freshness levels were soaked in a salt solution at 9 % (w/v) for 90 min and boiled for 110-130 sec, in accordance with work instructions from a factory. Additional samples were cooked after soaking, and still other samples of raw shrimp (not soaked, not cooked) were examined by the XRF technique and the results obtained were compared with quantitative salt analysis by the titration method. The concentration of Na and Cl can be matched to a color scale to represent the level of Na and Cl absorption. The results show that white shrimp with freshness level 3 absorbed a higher concentration of salt solution (2.49±0.11 %) than the samples with freshness level 4 (2.20±0.14 %). The results were similar to those resulting from the titration method, although the samples at freshness level 3 indicated higher salt concentration. However, white shrimp with freshness level 4 also indicated a higher TVB-N value than that of freshness level 3, but still meets the Thai standard for frozen shrimps and prawns.</jats:p

Effect of culture conditions and medium compositions on kojic acid production by Aspergillus oryzae ATCC 10124

Abstract Kojic acid is a secondary metabolite produced by some strains of Aspergillus spp and has been exploited commercially in food and cosmetic products. The objective of this work was to optimize the cultivation conditions of Aspergillus oryzae ATCC 10124 prior to triggering the fermentation process using organic broken rice noodles (OBRN) as a carbon source. Trials with various carbon and nitrogen sources show that 10% glucose and 0.05% yeast extract with ammonium sulfate was favorable for A. oryzae to produce kojic acid (1.58 g/L at day 4 of cultivation). Initial pH and agitation rate significantly affected the kojic acid formation. The maximum quantities of kojic acid were obtained when the pH of the medium was at 2.5, and shaking was at 200 rpm, at 1.60 g/L and 1.65 g/L, respectively. When the carbon source was changed to OBRN, the substrate was saccharified by alpha-amylase and glucoamylase, and 100% of the hydrolysate was used to replace glucose for the kojic acid fermentation. Kojic acid content increased when using OBRN, at 1.52 g/L, and was comparable to that yielded from the fermentation with glucose (1.58 g/L).</jats:p