Proceedings of the 16th ASEAN Food Conference最新文献_第2页

The Role of Single Layer Immobilized Cells in Mead Fermentation Rate 单层固定化细胞对蜂蜜酒发酵速率的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981801920196

M. Rahardjo, .. Lindayani, Laksmi Hartayanie

引用次数: 0

Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk 菠萝蜜籽乳素冰淇淋的研制

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009983700660071

Erika Lumbantobing, Samantha Tanardi, A. Putra

{"title":"Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk","authors":"Erika Lumbantobing, Samantha Tanardi, A. Putra","doi":"10.5220/0009983700660071","DOIUrl":"https://doi.org/10.5220/0009983700660071","url":null,"abstract":"Modern lifestyle has initiated a vegan diet through the uptrend in plant-based or non-dairy milk that is subsequently incorporated in ice cream making. This research aimed to alter the under-utilized jackfruit seed into an alternative milk base for vegan, nutrient-rich ice cream. Jackfruit seeds were processed and filtered to obtain the liquid. A control and two variables of emulsifier [lecithin and surface perfectant (SP)] were formulated to produce ice cream. The ice cream was then analyzed for proximate analysis (crude fiber, total carbohydrate, fat, and protein content), physicochemical analysis (color and viscosity), followed by a 9-point hedonic scale acceptance test. Data were analyzed by analysis of variance (ANOVA) and Fisher’s Least Significant Difference (LSD) test. Results showed that all ice cream formulations contained the beneficial crude fiber except for the commercial dairy ice cream. In addition, jackfruit seed-based milk ice cream was also low in fat content. Viscosity of lecithin-treated ice cream was significantly different (p < 0.05) compared to the others. Hedonic test (n=39) results showed that there were significant differences among the samples (p < 0.05) with the control group as the most preferred in terms of overall liking and flavor. In conclusion, changing dairy milk with jackfruit seed-based milk may deliver the potential creation of vegan, low-fat, and crude fiber-rich ice cream with reasonable consumer acceptability.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"477 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127560081","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: 1

Design of Automatic Dough Feeder Control System on Modified Cassava Flour-based Noodle Extrusion using Fuzzy Logic Controller 基于模糊控制器的改性木薯粉挤出面自动送面机控制系统设计

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981903120316

E. Pramono, U. Hanifah

引用次数: 0

Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product 紫薯粉的流变特性及其在面制品中的应用

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009992203300334

Atchara Boonpichai, P. Sirivongpaisal

{"title":"Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product","authors":"Atchara Boonpichai, P. Sirivongpaisal","doi":"10.5220/0009992203300334","DOIUrl":"https://doi.org/10.5220/0009992203300334","url":null,"abstract":": Purple sweet potato is a nutritious and abundantly available food crop in Asia, that it has received much attention because of its nutritional and the accumulation of anthocyanins. The functional properties and anthocyanin content of purple sweet potato flour (PSPF) were investigated. The pasting profiles of PSPF measured by Rapid Visco Analyzer (RVA) with respect to temperature, viscosity and time attributes were investigated. The pasting curve and viscosity parameters were demonstrated that final viscosity and setback were 1677.33, 817.33 mPa.s, respectively. However, it did not show peak viscosity. The flour paste of PSPF showed a shear thinning behavior of pseudo-plastic materials, the apparent viscosity decreased with increasing shear rate. The parameter values, consistency coefficient (k) and flow behavior index (n) were 0.45 Pa.s n and 0.55, respectively. In addition, the PSPF contained anthocyanin content of 2.36 mg/g dry sample. The quality characteristics and anthocyanin content of noodle substituted with different levels at 10%, 20%, 30%, and 40% were investigated. While the substitution of PSPF increased, the anthocyanin content of noodles increased from 0.48 to 1.02 mg/g dry sample. However, the PSPF had affected the lightness and texture properties of noodle products. The tensile strength and the elasticity decreased as the levels of PSPF increased from 20.54 to 16.61 g and 16.07 to 7.79 mm, respectively.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124984734","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: 1

Banana Flakes: Design of Controlling Molding Machine based on Proximity Sensors 香蕉片:基于接近传感器控制成型机的设计

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980402730278

S. Kuala, E. Pramono, G. Basuki, A. Sitorus

引用次数: 0

Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making 马齿苋(马齿苋)果冻糖制作中叶提取物的添加

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009992400830090

Ratna Handayani, Melina Christine, Bryan Anders

{"title":"Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making","authors":"Ratna Handayani, Melina Christine, Bryan Anders","doi":"10.5220/0009992400830090","DOIUrl":"https://doi.org/10.5220/0009992400830090","url":null,"abstract":"Purslane or krokot (Portulaca oleracea L.) can grow in warm climates (tropics and subtropics). Purslane plant is known to contain 41.4-66.4% of the omega-3 fatty acids, linolenic fatty acids (C18:3, n-3). Purslane extract contains unsaturated fatty acids, and more than 10 % consisted of alpha linolenic acid. This study is done to utilize purslane extract in candy jelly production that can be accepted by panelists. Maceration is used to extract purslane leave with three types of solvents (ethanol, ethyl acetate and hexane). The best extract was obtained by calculating the total yield and GC-MS analysis of purslane leaf extract components. The addition of purslane leaf extract to jelly candy uses concentrations of 0.5%, 1.0%, 1.5% and 2.0% (w/w). The observed parameters include physicochemical analysis (Total Dissolved Solids and pH), color, texture and sensory analysis. Selected jelly candies have a concentration of 0,5% purlsane leaf extract. Selected jelly candy has characteristics including ° Hue of 91.54 °, Total Dissolved Solids of 34.68 ° Brix, moisture content of 46.49%, fat content of 1.59%, protein content of 0.43%, ash content of 0.87 % and carbohydrate levels of 50.72%. Then based on the results of GC-MS analysis the selected jelly candy contains linolenic acid.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115200246","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: 1

A Comparative Study between Wild and Cultivated Varieties of Adlay Grains for Some Engineering Properties 野生与栽培杂粮品种工程性状的比较研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0010001001040113

R. Andriansyah, D. Hidayat, S. Kuala, R. Luthfiyanti, D. Surahman, A. Indriati

{"title":"A Comparative Study between Wild and Cultivated Varieties of Adlay Grains for Some Engineering Properties","authors":"R. Andriansyah, D. Hidayat, S. Kuala, R. Luthfiyanti, D. Surahman, A. Indriati","doi":"10.5220/0010001001040113","DOIUrl":"https://doi.org/10.5220/0010001001040113","url":null,"abstract":": This study was carried out to complement the database of wild and cultivated Adlay grain varieties and to identify the similarities and differences between them. Results of the analyses determined that regarding the polar diameter (D p ), thickness (T), and coefficient of contact surface (C cs ), there were not any significant differences between wild and cultivated varieties (p>0.05); Otherwise there were significant differences on the properties of equatorial diameter (D e ), geometric mean diameter (D gm ), arithmetic mean diameter (D am ), frontal surface area (A fs ), transverse area A t ), sphericity (ø), shape index I s ), mass (M), volume (V), particle density (ρ p ), bulk density (ρ b ), and porosity (ε ) (p<0.05). In term of shape, the wild variety tended to be widened, while the cultivated variety tended to be lengthwise. Based on hardness and stickiness, the wild type was harder and stickier than the cultivated ones. The emptying angle of repose, filling angle of repose and the static friction of cultivated variety was relatively higher than that of the wild type. The mean total colour difference between the wild and cultivated variety was 6.952 ± 0.011.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115360645","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

Correlation between Electrical Conductivity and Salt Content in Tuna Meat 金枪鱼肉中电导率与含盐量的关系

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009992102560262

Petcharat Wiroonsri, S. Wattanachant, W. Youravong

{"title":"Correlation between Electrical Conductivity and Salt Content in Tuna Meat","authors":"Petcharat Wiroonsri, S. Wattanachant, W. Youravong","doi":"10.5220/0009992102560262","DOIUrl":"https://doi.org/10.5220/0009992102560262","url":null,"abstract":": In tuna industry, salt content in tuna meat is necessary to be determined for quality control by traditional method, in which some chemicals are expensive and not environmental friendly. Therefore, applications of simple analytical methodologies that ensure quality are in demand. This research studied the ability of electrical conductivity (EC) value to predict the salt content in a flesh of skipjack tuna meat compared with the traditional method which used automatic titration. Tuna samples sampling from different sizes (all 8 sizes ranged from 0.10-0.99 to 6.10-9.00 kg) and three different sources were determined chemical composition, salt content and EC value. Salt content and EC value varied depending on tuna size ( P <0.05) and sources ( P <0.05). Prediction model was built with a total of 170 tuna samples. As per the result, the Pearson correlation (r) showed the relationship of salt content and EC value as 0.92 with P <0.05. This result indicated that EC value had a high correlation with salt content in flesh of tuna meat in a positive direction with statistically significant ( P <0.01). The coefficient of determination (R 2 ) of the prediction model was obtained at 0.85; the linear regression model had a good fit. Comparison of actual and predicted salt content with paired samples t-test indicated that two variables had a high correlation with a positive direction (r=0.91) with non-significant difference ( P ≥0.05). In conclusion, EC is really promising for application to predict salt content in tuna meat.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130013594","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

Ripeness Inspection of Oil Palm Fruits by Applying Hardness Test Technique 应用硬度试验技术检测油棕果实的成熟度

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981502790283

T. Chucheep, N. Mahathaninwong, Suphatchakorn Limhengha, Duangrudee Petchui, Pattraporn Templong

{"title":"Ripeness Inspection of Oil Palm Fruits by Applying Hardness Test Technique","authors":"T. Chucheep, N. Mahathaninwong, Suphatchakorn Limhengha, Duangrudee Petchui, Pattraporn Templong","doi":"10.5220/0009981502790283","DOIUrl":"https://doi.org/10.5220/0009981502790283","url":null,"abstract":"The objective of this study was to investigate whether the ripeness of oil palm fruits could be estimated based on their hardness. The hardness was examined by indenting with a steel ball on the exocarp of the fruit with the required indentation force (kgf) measured. Five steel balls with diameters of 4, 6, 8, 10, and 12 mm were tested on CIRAD and COMPACT varieties of oil palm, with the fruits in unripe, under-ripe, and ripe stages. The results reveal that, on using five ball indenters, the average hardness of unripe oil palm fruit differs from those of under-ripe and ripe fruit, on both CIRAD and COMPACT varieties. In contrast, the average hardness of under-ripe and ripe stages did not differ, while the hardness in three stages oil palm fruits reflects the oil and moisture percentages. Oil percentages in the COMPACT oil palm fruit in unripe, under-ripe, and ripe stages were 27.71%, 75.11%, and 76.78%, respectively, and for CIRAD variety of oil palm these were 59.42%, 76.67%, and 75.79%, respectively. The empirical dependence of hardness on oil content was y=1.47x2+11.20x+55.36 for the COMPACT oil palm and y=-1.90x2+3.21x+77.49 for the CIRAD oil palm.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124556224","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

Optimum Condition for the Production of N-acetylglucosamine from Tiger Shrimp Shells using Semi Pure Extracellular Chitinase Enzyme Produced by Mucor circinelloides 利用半纯胞外几丁质酶从虎虾壳中生产n -乙酰氨基葡萄糖的最佳条件

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980501850191

Y. Halim, .. Hardoko, Nicholas Candra, Ratna Handayani

{"title":"Optimum Condition for the Production of N-acetylglucosamine from Tiger Shrimp Shells using Semi Pure Extracellular Chitinase Enzyme Produced by Mucor circinelloides","authors":"Y. Halim, .. Hardoko, Nicholas Candra, Ratna Handayani","doi":"10.5220/0009980501850191","DOIUrl":"https://doi.org/10.5220/0009980501850191","url":null,"abstract":"Chitin is a biodegradable polysaccharide, commonly found in shrimp shells and further processed into its derivatives, such as glucosamine that is extensively used in dietary supplements for the treatment of osteoarthritis, knee pain and back pain. This research was conducted to determine the optimum pH, temperature, substrate concentration and fermentation time for semi pure extracellular chitinase enzyme from Mucor circinelloides to be used in N-acetylglucosamine production. The optimum pH was determined at different pH of 3, 4, 5, 6, 7, 8 and 9 and optimum temperature was determined at 30, 40, 50, 60, 70 and 80°C by measuring chitinase activity. Substrate concentration varies from 0.5, 1.0, 1.5 and 2.0% and fermentation time varies from 2, 4, 6 and 24 hours were used to determine the optimum condition for N-acetylglucosamine production. Results showed that optimum pH of extracellular chitinase enzyme produced by Mucor circinelloides with colloidal chitin as a substrate was 8 with chitinase activity of 5.76 ± 0.17 U/ml and optimum temperature was 50°C with chitinase activity of 6.78 ± 0.13 U/ml. The optimum substrate concentration of extracellular chitinase enzyme with chitin as substrate was 1.5% chitin with concentration of N-acetylglucosamine produced of 1285.73 ± 66.19 ppm and the optimum fermentation time was 2 hours with concentration of N-acetylglucosamine produced of 1322.71 ± 45.43 ppm.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"47 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120960414","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