Food Research最新文献_第4页

Significant potential of tape yeast and plant leaves as a cover for fermentedcocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans 胶带酵母和植物叶片作为发酵可可（可可树）豆的覆盖物，在提高干可可豆品质方面的巨大潜力

Food Research Pub Date : 2024-04-06 DOI: 10.26656/fr.2017.8(s2).50

M. Hamawi, I. Rohimin, U. Isnatin

{"title":"Significant potential of tape yeast and plant leaves as a cover for fermented\u0000cocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans","authors":"M. Hamawi, I. Rohimin, U. Isnatin","doi":"10.26656/fr.2017.8(s2).50","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).50","url":null,"abstract":"The purpose of this study was to determine the response to the addition of tape yeast and\u0000various cover leaves in the fermentation process of quality cocoa beans (Theobroma cacao\u0000L.) according to the Indonesian National Standard (SNI). This research was conducted at\u0000PT Perkebunan Nusantara (PTPN) XII, Ngrangkah Pawon plantation, Kediri Regency and\u0000Laboratory of Agrotechnology, Universitas Darussalam Gontor in April-August 2020. The\u0000research design used a factorial completely randomized design (CRD). The first factor\u0000was the addition of tape yeast (R) which consisted of 5 levels, namely: no yeast (R0), the\u0000addition of 0.5% tape yeast (R1), 1.0% (R2), 1.5% (R3), and 2.0% (R4). The second\u0000factor was plant leaves (D) which consisted of 5 levels, namely: D1 (banana leaves), D2\u0000(teak leaves), D3 (taro leaves), D4 (papaya leaves) and D5 (bamboo leaves). Observation\u0000parameters included fermentation temperature of cocoa beans, pulp acidity (pH) of cocoa\u0000beans, the account of cocoa beans per 100 g, moisture content, sugar content, cut test and,\u0000phytochemical qualitative test. Observation data were analyzed by using analysis of\u0000variance (ANOVA) and further tested with LSD 5%. The addition of tape yeast and plant\u0000leaves as a cover for fermented cocoa beans improved the quality of the dry cocoa beans.\u0000There was no interaction between the addition of tape yeast and plant leaves as a cover for\u0000fermented cocoa beans in all observations of the quality of dry cocoa beans. The addition\u0000of 1% tape yeast improved the quality of fermented cocoa beans on the parameters of\u0000fermentation temperature on day 2 (43.2℃), the account of cocoa beans per 100 g (93.8\u0000cocoa beans), sugar content (2.8°Bx) and brown seed color (99.2%). Teak leaves, taro\u0000leaves, papaya leaves and bamboo leaves can be used as a cover for fermenting cocoa\u0000beans such as banana leaves which are commonly used by farmers.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"1 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of drying and extraction parameters for the extraction yield ofwatermelon (Citrullus lanatus (Thunb.)) rind using statistical design experiment 利用统计设计实验评估西瓜（Citrullus lanatus (Thunb.) ）果皮提取率的干燥和提取参数

Food Research Pub Date : 2024-04-06 DOI: 10.26656/fr.2017.8(s2).61

S. Ahamad, S. M. Mohammad Azmin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng

{"title":"Evaluation of drying and extraction parameters for the extraction yield of\u0000watermelon (Citrullus lanatus (Thunb.)) rind using statistical design experiment","authors":"S. Ahamad, S. M. Mohammad Azmin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng","doi":"10.26656/fr.2017.8(s2).61","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).61","url":null,"abstract":"Watermelon rind contributes about 30% of overall watermelon mass and is considered the\u0000most underutilized resource as it is usually discarded as waste. Watermelon rind resources\u0000have great potential economic value in various industries. Thus, utilizing the rind could\u0000decrease the amount of biological waste in the environment. Therefore, this study aims to\u0000determine the optimal conditions in extracting oven and dehydrator drying watermelon\u0000rind using a sonicator extraction procedure. Watermelon rind samples were evaluated\u0000using a one-factor-at-a-time (OFAT) evaluation to identify the most significant factor for\u0000the sonicator extraction time (0.5-3 hrs), ethanol concentration (20-100%), solvent-tosolid ratio (10:1-50:1 v/w), and sample drying time (24-48 hrs) parameters. The highest\u0000yield obtained for the oven drying sample was at one hr extraction time (15%), 100%\u0000ethanol concentration (12.5%), 30:1 v/w ratio (12%), and 48 hrs drying (9%). Meanwhile,\u0000the extraction yield of dehydrator drying sample was optimized at one hr of extraction\u0000time with 10% yield 100% of ethanol concentration with 15.4% yield, 40:1 v/w of solvent\u0000ratio with 14.7% yield, and 48 hrs of drying with 8% yield. The optimum extract yield of\u0000dehydrator drying sample could be further applied for cosmeceutical application as it\u0000produced higher yield compared to oven drying sample.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"44 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anthocyanins and phenolics content of Thai black soybean extracts and theirprevention against myoglobin autoxidation 泰国黑大豆提取物中的花青素和酚类物质含量及其对肌红蛋白自氧化的预防作用

Food Research Pub Date : 2024-04-03 DOI: 10.26656/fr.2017.8(2).130

C. Chotichayapong, P. Kuchaiyaphum

{"title":"Anthocyanins and phenolics content of Thai black soybean extracts and their\u0000prevention against myoglobin autoxidation","authors":"C. Chotichayapong, P. Kuchaiyaphum","doi":"10.26656/fr.2017.8(2).130","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).130","url":null,"abstract":"Anthocyanin and phenolics found in black soybean are known as active antioxidants and have been\u0000linked to a variety of health benefits. The purpose of this study was to determine total monomeric\u0000anthocyanins (TMA), total phenolics (TP), and the retardation ability of protein autoxidation of an\u0000ethanolic extract of black soybeans planted in Thailand. We investigated the optimal conditions for\u0000extraction conditions. The ultrasonic-assisted approach successfully extracted both TMA and TP\u0000using 85% v/v ethanol as the solvent. The 15-min extraction time and solvent-to-sample ratio of\u000020:1 (v/w), at 30°C resulted in the highest concentration of TMA at 3.232±0.04 mg cyanidine-3-Oglucoside equivalent per gram dry weight whereas the longer time and higher temperature resulted\u0000in significantly decreased TMA content (P<0.05). The maximum TP concentration of 119.42±0.42\u0000mg gallic acid equivalent per gram dry weight was obtained by using a method identical to that\u0000used to extract TMA, except that of the longer time, increased solvent consumption and\u0000temperature. The preventive effect of black soybean extracts on oxymyoglobin (oxyMb)\u0000autoxidation was investigated. The pseudo first-order rate constant of oxyMb oxidation is\u0000decreased in the presence of the extracts in comparison to oxyMb alone. Additionally, oxyMb's half\u0000-life was increased from 0.57 to 1.46 hrs in the presence of TMA-rich extracts and from 0.57 to\u00002.51 hrs in the presence of the highest concentration of TP extracts when compared to cyanidine-3-\u0000O-glucoside and gallic acid, respectively. The study revealed that the black soybean extract could\u0000stabilize the bound oxygen in the oxyMb lead to slow down autoxidation of the protein\u0000consumption of foods or products derived from black soybeans may help to reduce cellular\u0000oxidative stress and the risk of developing various diseases as the study's findings indicate.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of robusta green coffee fermentation by Bifidobacterium bifidumand Lactobacillus plantarum using response surface methodology 利用响应面方法优化双歧杆菌和植物乳杆菌发酵罗布斯塔绿咖啡的过程

Food Research Pub Date : 2024-04-03 DOI: 10.26656/fr.2017.8(2).450

K. Kusmiyati, D.N.A. Zaidel, I.I. Muhamad, W.C. Liew

引用次数: 0

Consumer preference in buying snack and beverage products made from sweetpotato (Ipomoea batatas (L.) Lam.) and cassava (Manihot esculenta Crantz) inSouthern Cebu, Philippines 菲律宾宿务南部消费者购买用甘薯（Ipomoea batatas (L.) Lam.）和木薯（Manihot esculenta Crantz）制成的小吃和饮料产品的偏好

Food Research Pub Date : 2024-04-03 DOI: 10.26656/fr.2017.8(2).481

P.R.L. Pascual, M.C. Nino, A.P.P. Cabrera, L.Q. Escabal, V.U. Pascual, J. H. Ruiz

{"title":"Consumer preference in buying snack and beverage products made from sweet\u0000potato (Ipomoea batatas (L.) Lam.) and cassava (Manihot esculenta Crantz) in\u0000Southern Cebu, Philippines","authors":"P.R.L. Pascual, M.C. Nino, A.P.P. Cabrera, L.Q. Escabal, V.U. Pascual, J. H. Ruiz","doi":"10.26656/fr.2017.8(2).481","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).481","url":null,"abstract":"Sweet potato and cassava are staple root crops in the Philippines and other tropical and\u0000subtropical regions. These crops, like other root crops, are considered survival crops.\u0000Processing these root crops into different snacks is another way to enhance their\u0000commercial value. However, consumer acceptability and preference must be considered to\u0000ensure the marketability of new food products developed. This study aimed to assess the\u0000consumer’s preference for sweet potato and cassava-based snack and beverage products\u0000and developed a strategy to effectively market the products, in Southern Cebu. A 5-point\u0000Likert scale survey instrument was used to determine the consumers’ preference (n = 210)\u0000in buying root crops derivative products. Results showed that the most preferred products\u0000are sweet potato chips (47.02±0.02%), sweet potato juice (45.75±0.02%), and cassava\u0000chips (37.20±0.03%). In addition, flavor is the most desired quality and the first thing the\u0000consumers consider. Aside from the flavor, consumers also preferred snack and beverage\u0000products that are cheap. Based on the stepwise regression, the increasing influence of\u0000price, in both sweet potato and cassava snack products, showed a negative effect, with a\u0000coefficient (β) -0.155 (CI: -0.015, -0.005) and -0.095 (CI: -0.012, -0.001) respectively. In\u0000contrast, increasing the influence of the product quality was found to have an enhancing\u0000effect on consumers’ buying preference for sweet potato beverage products, with a\u0000coefficient (β) 0.091 (CI: 0.002, 0.080). Therefore, strategies must be centered on these\u0000attributes to effectively market the snack and beverage products developed from sweet\u0000potato and cassava.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in quality parameters and bioactive components of seedless lime fruit(Citrus latifolia) during cold storage 冷藏期间无籽酸橙果实质量参数和生物活性成分的变化

Food Research Pub Date : 2024-04-03 DOI: 10.26656/fr.2017.8(2).619

T.D. Huynh, C.T. Kha, V.A. Nguyen

{"title":"Changes in quality parameters and bioactive components of seedless lime fruit\u0000(Citrus latifolia) during cold storage","authors":"T.D. Huynh, C.T. Kha, V.A. Nguyen","doi":"10.26656/fr.2017.8(2).619","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).619","url":null,"abstract":"The postharvest maintenance quality of fruits is significant for industrial applications. The\u0000present study was conducted to evaluate of quality parameters and bioactive components\u0000of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in\u0000perforated polyethylene bags, which were then put into a perforated expanded polystyrene\u0000box, and stored in a cool chamber, at 10°C. Quality parameters including skin color,\u0000weight loss, total soluble solids (TSS), juice percentage, technological index, titratable\u0000acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of\u0000storage. The total phenolic content of the juices was measured using a colorimetric\u0000method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as\u0000hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed\u0000that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight\u0000loss (< 5%) was also recorded in the first 28 days of storage. The technological index of\u0000the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat\u0000decreased. Bioactive components such as phenolic and ascorbic acid contents were kept\u0000stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of\u0000storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage\u0000but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a\u0000simple, convenient cold storage method using a perforated polyethylene bag and expanded\u0000polystyrene box can retain the quality and bioactive components of lime fruits for at least\u000021 days. The findings are significant for the food industrial application of storage lime\u0000fruits for fresh utilization or juice processing.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Clinical efficacy of curcumin-based functional food mixtures for pain removal 姜黄素功能食品混合物对消除疼痛的临床疗效

Food Research Pub Date : 2024-03-22 DOI: 10.26656/fr.2017.8(2).120

A.K.O. Huq, A.A. Tama, A.K. Mandal, I. Uddin, M.U. Talukder, N. Abedin, M.A. Zaher, M. Ahmed, K.M.F. Haque

{"title":"Clinical efficacy of curcumin-based functional food mixtures for pain removal","authors":"A.K.O. Huq, A.A. Tama, A.K. Mandal, I. Uddin, M.U. Talukder, N. Abedin, M.A. Zaher, M. Ahmed, K.M.F. Haque","doi":"10.26656/fr.2017.8(2).120","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).120","url":null,"abstract":"Functional foods have beneficial roles in health and well-being, beyond their basic\u0000nutrition. Nowadays, a lot of functional foods are emerging throughout the world. A\u0000curcumin-based functional food mixture (Karkuma) was formulated with a certain\u0000proportion of natural herbs and spices mixtures with the aim of alleviating pain. This was a\u0000three-month clinical trial conducted among a total of sixty patients with chronic pain (30\u0000patients in the intervention and 30 patients in the control group). In the first phase,\u0000Karkuma was formulated by appropriately processing and blending mixtures of curcumin,\u0000gingerol, mulberry and multi-floral honey as the main ingredients. This formulation was\u0000standardized and sensory evaluated by a nine-point hedonic scale. The overall acceptable\u0000score was 8.1 (like very much) out of 9. The product safety and acute toxicity tests were\u0000tested in a renowned laboratory in Bangladesh and shown safe for consumption. In the\u0000second phase, these functional food mixtures claim to reduce the severity of pain and are\u0000thus evaluated by adjuvant therapy. No significant differences were found in both groups at\u0000baseline observation. After three months of intervention with Karkuma, significantly\u0000(p<0.05) relieves pain in the intervention group. However, no significant (p>0.05) decrease\u0000in pain was observed after three months of the control trial with blank Karkuma. Moreover,\u0000the hematological and liver function tests in both groups were at acceptable levels. Hence,\u0000this study acclaims the efficacy of functional food mixtures (Karkuma) against chronic pain.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140218722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of some bioactive activities of a mixture of perilla and corianderessential oils 测定紫苏和芫荽精油混合物的某些生物活性活性

Food Research Pub Date : 2024-03-22 DOI: 10.26656/fr.2017.8(2).70

N. V. Loi, L.A. Tuan, T.V. Quy, P.T. Binh, N.D. Tien

{"title":"Determination of some bioactive activities of a mixture of perilla and coriander\u0000essential oils","authors":"N. V. Loi, L.A. Tuan, T.V. Quy, P.T. Binh, N.D. Tien","doi":"10.26656/fr.2017.8(2).70","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).70","url":null,"abstract":"The mixture of perilla and coriander essential oils is slowly mixed with essential oil perilla\u0000and essential oil coriander at a 1:1 (v/v) ratio. The mixture of perilla and coriander\u0000essential oils has a light yellow color, a characteristic aroma, and is transparent. The goal\u0000of this study was to determine some biological activities of the essential oil mixture perilla\u0000and coriander, laying the groundwork for the use of this essential oil mixture in food\u0000processing and preservation. The antioxidant capacity of the mixture of perilla and\u0000coriander essential oils has been determined to be 68.16±0.07%. The antibacterial activity\u0000against Bacillus mesentericus was the highest. This was followed by strains from different\u0000species of microorganisms: Escherichia coli, Micrococcus luteus, Salmonella enterica,\u0000Streptococcus pneumonia, Staphylococcus aureus, Bacillus cereus, Lactobacillus\u0000acidophilus and Bacillus subtilis with diameters of 44.34±0.16 mm, 42.17±0.28 mm,\u000041.32±0.19 mm, 39.86±0.21 mm, 39.62±0.15 mm, 38.45±0.27 mm, 37.54±0.13 mm and\u000037.23±0.18 mm, respectively. The essential oils perilla and coriander have a strong\u0000inhibitory effect on alpha-glucosidase. Their IC50 values were 0.79±0.02 µg/mL (the\u0000mixture of essential oil perilla and coriander), 0.84±0.02 µg/mL (essential oil perilla) and\u00000.91±0.03 µg/mL (essential oil coriander), while the IC50 value of the positive control\u0000acarbose was 145.32±9.24 µg/mL. Moreover, all samples have stronger alpha-amylase\u0000inhibition than alpha-glucosidase. The mixture of essential oils perilla and coriander,\u0000essential oil perilla and essential oil coriander exhibited strong inhibitory activity against\u0000alpha-amylase with IC50 values of 0.18±0.01, 0.23±0.01 and 0.26±0.02 µg/mL,\u0000respectively. These research results provide a good basis for later processing and\u0000preservation.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140216809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The characteristics of noodles from fermented taro flour with the addition ofcassava starch and xanthan gum 添加木薯淀粉和黄原胶的发酵芋头粉面条的特性

Food Research Pub Date : 2024-03-22 DOI: 10.26656/fr.2017.8(2).072

Y. E. Indrastuti, Susana, F. Imelda, L. Purwandani

{"title":"The characteristics of noodles from fermented taro flour with the addition of\u0000cassava starch and xanthan gum","authors":"Y. E. Indrastuti, Susana, F. Imelda, L. Purwandani","doi":"10.26656/fr.2017.8(2).072","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).072","url":null,"abstract":"The purpose of the study was to determine the effect of adding cassava starch and xanthan\u0000gum to fermented taro flour noodles and to find the best combination of cassava starch,\u0000and xanthan gum, based on the characteristics of dried taro noodles. Fermented taro flour\u0000is made from slices of fermented taro tubers by soaking in water (1:2) for 24 hrs to reduce\u0000oxalate content, dried, and ground into flour. Fermented taro flour was added with cassava\u0000starch (0 and 10%) and xanthan gum (0; 0.25; 0.50; 0.75%). The dough was mixed with\u0000water and steamed. The pregelatinized dough was extruded into noodles and the noodles\u0000were dried. The addition of cassava starch and xanthan gum concentration and their\u0000interactions had a very significant effect (p<0.01) on moisture content, ash content,\u0000cooking time, cooked weight, a* value (redness or greenness), b* value (yellowness or\u0000blueness) of dried taro noodles. The addition of cassava starch increased cooking loss\u0000while xanthan gum decreased cooking loss. The lightness (L*) of dried taro noodles was\u0000affected only by the addition of cassava starch. The interaction of cassava starch and\u0000xanthan gum can improve the texture of taro noodles. This study concluded that taro flour\u0000with the addition of cassava starch and xanthan gum has the potential to be a gluten-free\u0000noodle ingredient. The best combination found to produce gluten-free fermented taro flour\u0000noodles is fermented taro flour with the addition of 10% cassava starch and 0.75%\u0000xanthan gum.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140213954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive compounds of mulberry fruit and assessment of the effect ofSaccharomyces cerevisiae strains on the quality of mulberry wine products 桑葚果实的生物活性化合物以及酵母菌株对桑葚酒产品质量影响的评估

Food Research Pub Date : 2024-03-22 DOI: 10.26656/fr.2017.8(2).177

S. Tinrat

{"title":"Bioactive compounds of mulberry fruit and assessment of the effect of\u0000Saccharomyces cerevisiae strains on the quality of mulberry wine products","authors":"S. Tinrat","doi":"10.26656/fr.2017.8(2).177","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).177","url":null,"abstract":"In the winemaking process, yeast strain plays a crucial role in the quality of the wine\u0000products. Therefore, this study aimed to screen the phytochemical compounds from\u0000mulberry fruits and assess the effect of three commercial yeast strains (Saccharomyces\u0000cerevisiae var. burgundy, kyokai and montrachet) on the quality of mulberry wines.\u0000The results showed that mulberry juice was a rich source of phytochemicals\u0000compounds (tannins, flavonoids, anthraquinones, steroids, terpenoids and alkaloids).\u0000Yeast strains had a significant effect on oenological parameters, total anthocyanins,\u0000phenolics and flavonoid contents and antioxidant activities (DPPH and FRAP assay) of\u0000mulberry wines (p0.05). The total soluble solids contents continually reduced while\u0000the percentage of alcohol contents consistently increased after 24 days of fermentation.\u0000The total soluble solids, pH values and titratable acidity of three mulberry wines were\u0000in the range of 5.80±0.06 – 6.00±0.06°Brix, 3.23±0.01 – 3.35±0.01 and 1.06±0.01 –\u00001.12±0.040% CAE, respectively. Mulberry wine fermented by S. cerevisiae var.\u0000burgundy (MWB) had the highest alcohol content (7.80±0.17% (v/v)) and acceptance\u0000scores (4.27±0.45 points). Moreover, MWB had the highest antioxidant activities due\u0000to the presence of the total anthocyanins, phenolics and flavonoid contents in mulberry\u0000wine. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two\u0000major anthocyanins in mulberry wines. The C3G contents ranged from 0.14±0.01 –\u00000.38±0.01 mg/100 mL, while C3R ranged from 0.15±0.01 – 0.49±0.01 mg/100 mL.\u0000Therefore, this could be considered that S. cerevisiae var. burgundy had the potential\u0000yeast to produce quality mulberry wine as a healthy alternative product. Mulberry\u0000exhibited good antioxidant activity of anthocyanins and other phenolic compounds.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140212308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0