Development of Job’s Tears Yogurt

This research aimed to formulate the Job’s tears yogurt using Job’s tears beverage. Simultaneously, the effects of added Job’s tears beverage on microbiological behavior of yogurt cultures, chemical and sensory properties of the product were investigated as well as consumer acceptance. The Job’s tears beverage was used to replace the milk to the extent of 0, 25, 50, 75 and 100% in the yogurt formula. The presence of Job’s tears affected the acid production of yogurt cultures during fermentation. Although yogurt containing 25% of Job’s tears beverage obtained the highest scores for sensory properties, the texture of the product was poor. Therefore, additions of 5, 10 and 15% milk powder were studied to improve the yogurt texture. Yogurt made by 10% milk powder achieved the highest preference scores. Most of the consumers (89%) accepted the product with preference scores of color, texture, flavor and overall liking of 7.05, 7.03, 6.55 and 7.27, respectively. Addition of Job’s tears remarkably increased fiber and protein contents and influenced the color, flavor and texture of the product

The Use of Job’s Tear (Coix lacryma-jobi L.) Flour to Substitute Cake Flour in Butter Cake

Job’s tear flour was produced by using wet milling method. The soaked job’s tear grains were blended with water using the ratio of grains to water as 1:10. The paste was filtered and then dried in an oven at 40°C. After grinding to powder, some chemical properties of Job’s tear flour were analyzed. The flour was higher in protein (10.9 %) and fiber contents (0.85 %), conversely, lower swelling power (11.0 %). The flour was used to replace the cake flour as 20, 40 and 60% in the formula of butter cake. Twenty percent of the flour obtained the highest scores for Just About Right test, resulting in only two attributes as texture and sweetness needed to be improved. Three levels of flour as 10, 15 and 20% were studied as well as three levels of sugar, 175,180 and 185 g. The butter cake made by using 15% Job’s tear flour and 175 g sugar obtained the highest preference scores. This product was also remarkably accepted by the consumers (87%), with the preference score of 7.3. There was also a potential market for this product, with 73% of consumers willing to buy. Additions of Job’s tear flour tended to increase fiber and protein contents, although it affected the texture of the product

Production of Yogurt Powder Using Foam-Mat Drying

Yogurt powder was produced by using foam-mat drying method. Two types of foaming agents as methylcellulose and egg albumin were used at different concentrations as 0.5, 1.0, 1.5 and 2.0% for methylcellulose and 1, 2, 3 and 4% for egg albumin, respectively. The mixture of plain yogurt and foaming agent were blended by using high speed mixer (900 W) for 5, 7, 9 and 12 min. Characteristics of yogurt foam, as foam density, foam stability and foam expansion, were determined. Three percentage of egg albumin with the mixing time of 12 min provided better foam characteristics. The yogurt foam was then dried at 50, 60 and 70C for 3 h. The dried yogurt was blended and kept in an air tight container. Characteristic of yogurt powder as moisture content, water activity (aw) and glass transition temperature (Tg) were analyzed. Simultaneously, the food application of yogurt powder in drinking yogurt was studied. Yogurt powder (15%) was dissolved in cold water (85 ml) and then mixed well. Orange flavor (0.1 g) and color (0.1 g) were added into the product. Two physical characteristics of the finished product, viscosity and cohesiveness, were measured. Moreover, sensory evaluation was performed by using 9-point hedonic score and 30 panelists. The highest viscosity product was obtained when 60C yogurt powder was used. Sensory qualities of drinking yogurt of all treatments were not significant (p>0.05) different. The yogurt powder (60C) had aw of 0.348, moisture content 8.5%, Tg 25.51 C and lactic acid bacteria count 5.6 x 107 cfu g-1 . The preference scores of drinking yogurt made by using yogurt powder were 6.7, 6.8, 6.6 and 6.7 for appearance, flavor, texture and overall, respectively

Effect of Hydrocolloids on Sensory Properties of the Fermented Whey Beverage from Different Types of Milk

Whey from cow, goat and buffalo milk was separated after heat-acid coagulation of casein using 4% acetic acid at 93C. The whey was then pasteurized at 73C for 15 s, cooled and kept at 4C. The whey was warmed to 45C and three types of hydrocolloids; high methoxyl pectin (HMP), carboxymethyl cellulose (CMC) and alginate were added at 0.3, 0.5, and 0.7% for HMP; and 0.1, 0.2 and 0.3% for CMC and alginate. The fermentation was performed at 45C for 4 hrs using 3% yogurt cultures. pH and acidity of whey was measured after fermentation. Three per cent of 50% sucrose syrup was added into fermented whey including 0.06% orange color and 0.06% orange flavor. The whey beverage was then kept at 4C for sensory analysis. Type and concentration of hydrocolloids did not affect the acidity and pH of the product before and after fermentation, while they affected the sensory properties of whey beverage. Addition of pectin (0.7%) in whey provided the highest scores for all attributes for cow (8.0-8.2) and goat milk (6.5-6.7). For buffalo milk, CMC (0.2%) seemed to be the most suitable hydrocolloid with the preference scores of all attributes as 7.2-7.7. Moreover, whey beverage from cow milk obtained the highest scores for color, aroma, flavor, texture and overall attributes as 8.2, 8.1, 8.2, 8.3 and 8.3, respectively, compared with those of goat and buffalo milk

Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage

Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated Storage

Recently, bamboo leaf extract (BLE) is considered as a new source of natural antioxidants. Microencapsulation technique is one of the potential methods to protect bioactive compounds. In this study, a microencapsulated bamboo leaf extract (MBLE) and its ability to prevent lipid oxidation in fat-containing product was investigated. Moo Yor, a Vietnamese-style sausage is one of the short shelf life meat products due to rancidity developed from lipid oxidation during refrigerated storage. A fat-rich Moo Yor, accounted for 14% fat content, was prepared and MBLE was added at 0, 1, 2, and 3% (w/w), comparing with the addition of conventional synthetic antioxidant butylated hydroxytoluene (BHT). All samples were collected every 2 days throughout 8 days of storage at 4°C to investigate the change of phenolic compounds and lipid oxidation. The gradually reduction of lipid oxidation throughout storage in Moo Yor with BHT was higher than those added with 2% MBLE and 1% MBLE except in Moo Yor with 3% MBLE. The remaining of total phenolic compound in Moo Yor samples was increased in the first 2 days and then decreased throughout storage. The decreasing of total phenolic compounds in control was higher than those of Moo Yor with 1% MBLE, 3% MBLE, BHT, and 2% MBLE, respectively. These results implied that 2% MBLE was the most effective antioxidant to prevent rancidity in fat-rich Moo Yor during 8-day storage at 4°C