Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")

The effect of steaming duration on the linear expansion of "keropok" in relation to microstructure of starch in "keropok" gel was investigated . Tapioca starch (Manihot esculen tus), sago starch (Metroxylon sagu) and wheat starch (Triticum aestivum) were used . Linear expansion of "keropok" was best when the starch granules were fully gelatinized and expanded to their largest sizes. It was found that 20 to 30 minutes steaming was sufficient to cook the gel (40 mm diameter). When starch granules swell, water is absorbed. The entrapped water molecules contribute to higher linear expansion, due to the steam released from water in the starch granules during frying in oil. "Keropok" made from tapioca starch gave the best expansion at 20-30 minutes steaming, and prolonged steaming led to reduced expansion due to fragmentation of the starch granules. The protein contents of native starches and flours were negatively correlated to swelling power of starches and linear expansion of "keropok". Among the six varieties of starches and flours, swelling power and solubility of tapioca starch and flour and sago starch were relatively higher than that of cereal starches (wheat starch , wheat flour and rice flour), and gave better linear expansions. There was positive correlation between amylose/amylopectin leaching and linear expansion of "keropok". The ratio of amylose and amylopectin did not contribute to expansion . The centre of the "keropok" gel containing 0-10% fish did not gelatinize after steaming for 2 hr. This may be due to the effect of water movement during steaming. The water-holding capacity (WHC) of "keropok" dough increased with increasing fish content. WHC of the dough with 1 5% fish was significantly (P<0.05) higher than that of the dough with 1 0% fish. Consequently, water movement may be limited by the fish protein-starch network in the "keropok" dough with high fish content. This was supported by moisture profile analyses. Scanning electron microscopy results showed that the fish-protein network started to build up at a fish : starch ratio of 1 5:85. Rheological properties changed markedly with different fish : starch ratios. The value of storage modulus (G'),loss modulus (G") and complex viscosity (11*) in the doughs containing 15% fish and above were noticeably higher than that containing 10% fish due to the fish protein network formation

Protein-Hydrocolloids Interactions in "Keropok Lekor"

Basic formulation of 'keropok lekor' was developed through a sensory evaluation exercise. A fish to starch ratio of 3:2 and a ratio of sago to tapioca starch of 3:l were found to be the best formulation. The optimum levels of salt L and sugar in the formulation were 2.5% and 3.8%, based on total weight of fish and starch, respectively. Effect of selected hydrocolloids i.e. xanthan, carrageenan and locust bean gums at 0,1,2, and 3% of incorporation on acceptability, structure stability and shelflife of 'keropok lekor' was also studied. Incorporation of 2% locust bean gum significantly increased the sensory acceptability and structure stability of final product. The shelf life of the 'keropok lekor' gel was also enhanced by the incorporation of 2% locust bean gum by 4 day. Addition of all the hydrocolloids increased gelatinization temperatures of sago starch by 4-6°C and decreased the enthalpy (AH) of the gelatinization by 0.5 to 2.3Jlg. The AH of gelatinization of sago starch with the addition of xanthan gum was significantly lower than that containing locust bean or carrageenan gums. The starch gelatinization enthalpy (AH) of the dough containing locust bean gums was the highest among the hydocolloids. The effects of the hydrocolloids on hardness of gel and viscoelastic properties of 'keropok lekor' dough were significantly (P<0.05) dependent on the water binding ability of the gel. The maximum value of loss (G") and storage (G') moduli of mixtures of locust bean-starch and carrageenan-starch increased with the concentration of the gum. However, these moduli decreased in the xanthan gum-starch mixture. The G' of the 'keropok lekor' dough containing 1% and 2% of locust bean and carrageenan gum were higher than that of control and xanthan gum incorporated in the temperature range of fish protein denaturation (from 30 to 76°C). In doughs with 3% incorporation of hydrocolloids, the G' of the dough incorporated with xanthan gum was found to be the highest. However the peak modulus (G') at gelatinization temperature (862°C) of 3% xanthan gum was much lower than that of others. Thus, the textural properties of the 'keropok lekor' incorporated with 3% xantan gum were the lowest among the samples. Examination of the microstructure by light (LM), scanning electron (SEM) and transmission electron (TEM) microscopy indicated that there were interactions between starch, fish protein, and hydrocolloids. The results from SEM studies showed that the sizes and number of cavities were reduced in 'keropok lekor' incorporated with locust bean and carrageenan gum. Thus, carrageenan and locust bean gums increased the textural properties such as hardness, cohesiveness #g@uSIAKAAN SUL'1;m t,#mm#n awrru WWA, and springiness of 'keropok lekor'. In contrast, xanthan gum disrupted the protein networking in the 'keropok lekor' gel, and caused the formation of larger size cavities as observed in SEM, and reduced the size of swollen starch granule in the gel matrix as observed in light micrograph. As a result, xanthan gum significantly decreased the hardness, cohesiveness and springiness of 'keropok lekor'. Among the 3 hydrocolloids evaluated in the present study, locust bean gum was the most effective in increasing the water-binding ability and viscoelastic properties, and it decreased the sizes and numbers of the cavities in the gel that influenced the textural characteristics of the final product. Xanthan gum interfered with the gelation - - process and significantly decreased the viscoelastic properties of the product

EFFECTIVENESS OF LAVENDER AROMATHERAPY ON ANXIETY LEVEL: A LITERATURE REVIEW

Introduction: The aim of this review was to analyse the empirical studies that focus on effectiveness of lavender aromatherapy on anxiety level. Anxiety is a fear or worry in certain situations that cause anxiety. Anxiety is a normal thing experienced by every human being but if excessive can disrupt the physical and mental function. One alternative therapy that can be use to lower the level of anxiety is a aromatherapy. The lavender aromatherapy contains linalool and linalyl acetat to give relaxant effect, sedative, and mood improvement. Method: The literature search used Google Scholar, Ebsco, and ProQuest databases (in the range of 2013-2015) was conducted using the keywords: lavender aromatherapy and inhalation and anxiety level or stress level. After the process, 6 empirical articles were included in the review, with informants ranging from preoperative and postoperative patients, older people, and schizophrenia patients. Based on the analysis, the reviewed research seems to decrease of anxiety levels were measured with DASS-21 or HRS-A’s instruments and decrease of vital signs (heart rate, SBP and DBP), but in others research which using randomized control trial method showed no significant differences in mental stress score and vital signs between the intervention group and the control group. Result: The lavender aromatherapy can reduce anxiety level by inhalation process starts from the olfactory to the central nervous system which influence the sympatic and parasympatic nerve until the resulting effect of relaxation and mood improvement. Keywords: Anxiety level, Vital Sign, Inhalation, Lavender Aromatherap