Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects

Resistant Starch from Mixed Flours (Banana, Jackfruit Seed and Job’s Tear) and The Application in Food Product

This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch content followed by JS and JT, respectively. The seven ratios of three flour mixtures from BN:JS:JT had been formulated using the mixture design. Results showed that the mixture containing BN:JS:JT ratio of 60:30:10 had the highest resistant starch content (42.85%). Therefore, the waffle cones had been made with the flour mixture (60:30:10) using a previously developed waffle cone recipe. The developed flour mixture could be able to replace wheat flour up to 30% of total flour according to the highest overall preference score. It was found that the final waffle cone recipe contained 9.96% and 54.60% of resistant and digestible starch, respectively. In conclusion, the developed flour mixture might be alternative flour for customers to reduce carbohydrate consumption and the nutritional enhancement of high resistant starch from banana, jackfruit seed and job’s tear mixed flour in prototype food product

Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea

The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively

Effect of protein and prebiotic on the survival of encapsulated probiotic during storage

The aim of this research was to investigate the impact of encapsulation system on its protective capability during freeze drying of Lactobacillus casei TISTR 1463 and its storage at 4˚C and 30˚C for 90 and 60 days, respectively. Sericin extract is a kind of protein with gel-like property that could aid in binding and also contains important amino acids. The combinations of sericin and prebiotics, including isomaltooligosaccharide and modified starch were evaluated during microencapsulation of probiotic L. casei TISTR 1463 in alginate beads. The highest encapsulation efficiency was 97.61% with the addition of sericinisomalto-oligosaccharide. Encapsulated probiotic with sericin-modified starch had the lowest specific rate of degradation (k) of 3.74x10-2 day-1 and 1.09x10-1 day-1 at both storage temperatures of 4˚C and 30˚C, respectively. Probiotic property of cell surface hydrophobicity (CSH) was also carried out