Proceedings of the 16th ASEAN Food Conference最新文献_第4页

Consumers’ Expectation towards Functional Foods: An Exploratory Study 消费者对功能食品期望的探索性研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009993300370043

I. Bakti, S. Sumaedi, N. Astrini, T. Rakhmawati, M. Yarmen

引用次数: 2

Effect of Soaking Formalin Solution on The Quality in Bean Sprout 浸泡福尔马林溶液对豆芽品质的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981702270231

Harirat Nimprasert, V. Areekul

{"title":"Effect of Soaking Formalin Solution on The Quality in Bean Sprout","authors":"Harirat Nimprasert, V. Areekul","doi":"10.5220/0009981702270231","DOIUrl":"https://doi.org/10.5220/0009981702270231","url":null,"abstract":"Formaldehyde is believed to preserve several agriculture produces not only seafood but also fruits and vegetables. There are news spreading on the illegal adding this compound in bean sprout and other vegetables but no scientific document has been investigated the effect of formaldehyde on it. Therefore, this study was focused on the effect of formaldehyde on quality changes of bean sprout during chilled storage. Bean sprout were soaked in three levels (10, 100 and 500 ppm) of formaldehyde solution for 15 min, rinsed and stored at 8oC for 18 days, the samples were taken every 3 days to evaluate free and total formaldehyde content, firmness, browning index (BI) and weight loss. It was found that the higher concentration of soaking, the higher residues were significantly remained in free and total formaldehyde content (p≤0.05). However, both residuals rapidly decreased and mostly was statistically indifference within 9 days (p>0.05). After 9 days storage, the BI and weight loss were higher as increasing soaking concentration especially soaking with 500 ppm formaldehyde solution (p≤0.05). For firmness, there were insignificantly among untreated and treated samples (p>0.05). In conclusion, soaking with formaldehyde solution could not help for preserving bean sprout but speedily deteriorate of this produces.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"149 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":"122957369","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

Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen 蒸制对海酒物理性质及保质期的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009984002510255

Kanyawi Kolakul, Panadda Nonthanum, W. Sriphochanart

{"title":"Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen","authors":"Kanyawi Kolakul, Panadda Nonthanum, W. Sriphochanart","doi":"10.5220/0009984002510255","DOIUrl":"https://doi.org/10.5220/0009984002510255","url":null,"abstract":": This research aimed to extend the shelf life of Hae-Kuen, Thai traditional shrimp roll, by effect of steaming temperature (80 and 85  C) and steaming time (5 and 10 minutes) on microbial contents, textural properties and sensory evaluation. Results of the study showed that the microbial contents of steaming Hae-Kuen were decrease as compared with the control sample (without steaming). While the initial microbial content of the control sample was 6.4  10 7 CFU/g, there are steamed at 80  C for 5 and 10 minutes had the microbial levels of 5.3  10 2 and 2.3  10 2 CFU/g, respectively. The microbial contents decreased to 4.7  10 2 and 1.7  10 2 CFU/g as higher steaming temperature (85  C) was used for 5 and 10 minutes, respectively. Being stored at 4  C, microorganisms detected from unsteamed Hae-Kuen increased to the level of 7.7×10 6 CFU/g. which was higher than the Community Product Standards Agency Criteria, at day 3. While, the microbial contents of Hae-Kuen steamed at 80 and 85  C for 5 and 10 minutes were in the range of 10 to 95 CFU/g after storing for 15 days. The texture profile analysis showed that all steamed Hae-Kuen samples had higher values of hardness, springiness, cohesiveness and chewiness when compared to the control sample.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"33 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":"116858896","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

Characterisation of Physico-Mechanical Properties and Colour of Physalis angulata 角Physalis的物理力学特性及颜色表征

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009983002890295

R. Luthfiyanti, D.adang Hidayat, R. Andriansyah, N. Rahman, Taufik Rahman, A. Iwansyah

{"title":"Characterisation of Physico-Mechanical Properties and Colour of Physalis angulata","authors":"R. Luthfiyanti, D.adang Hidayat, R. Andriansyah, N. Rahman, Taufik Rahman, A. Iwansyah","doi":"10.5220/0009983002890295","DOIUrl":"https://doi.org/10.5220/0009983002890295","url":null,"abstract":": This work was conducted to characterise the physical and mechanical properties of Physalis angulata. At a moisture content of 76.50 ± 1.10% wb, the study showed that the average polar, equatorial and geometric diameters were 13.49 ± 0.69 mm, 12.92±0.76 mm, 13.10±0.66 mm. The surface area, mass and volume were 540.19±54.55 mm 2 , 1.39 ± 0.20 gr and 2.63 ± 0.47 cm 3 respectively. The particle and bulk densities were 0.53 ± 0.04 gr/cm 3 and 0.42± 0.005 gr/cm 3 . The sphericity, aspect ratio and porosity ranged from, 97.17 ± 3.51 %, 95.84 ± 5.18%, and 20.26 ± 6.63% respectively. The fruits were spherical, and the colour was pale yellow with the value of CIE l*a*b* and CIE l*c*h* of (37.80 ± 0.010, 1.85 ± 0.023, 10.79 ± 0.006), and (37.80 ± 0.010, 10.95 ± 0.007, 0.002 ± 0.002) respectively. The average hardness, gumminess, adhesiveness, chewiness, cohesiveness , resilience and springiness ranged from 625.01± 101.97 gf, 346.74±64.28 gf, -2.27± 0.60 gf/sec, 27.41±5.79 gf/sec, 0.57± 0.13, 0.32 ± 0.12 and 0.08 ± 0.008 respectively. The mean angle of repose on stainless steel, aluminium, acrylic and plywood ranged from 7.97± 3.200, 9.23±3.730, 8.77±3.740 and 7.47 ± 2.910 respectively.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"51 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":"121563385","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

Sensory Characteristics, Acceptability and Dietary Fiber of Brownies Produced from Theobroma cacao Shell Flour 可可壳粉生产布朗尼的感官特性、可接受性和膳食纤维

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009983602410250

Denise Banaira, A. Barrion

{"title":"Sensory Characteristics, Acceptability and Dietary Fiber of Brownies Produced from Theobroma cacao Shell Flour","authors":"Denise Banaira, A. Barrion","doi":"10.5220/0009983602410250","DOIUrl":"https://doi.org/10.5220/0009983602410250","url":null,"abstract":"According to statistics, around 4,000,000 tons of cocoa mass is produced annually for the mass production of cocoa, and about 114,000 tons are the wastes incurred from cacao shells. Several studies have found high contents in certain nutrients in these shells. Particularly for its fiber content, it has been found that around 5060% of the cacao shells consists of the total dietary fiber. This study reconciles the wastes produced from cocoa production, specifically shell wastes, and its high significant dietary fiber levels. It further aims to produce brownies with flour from pulverized cacao shells which would then be evaluated for acceptability and analyzed for dietary fiber content. In doing so, a recipe was tried thrice applying the modifications of predetermined ratio of 25%, 50%, 75% and 100%. Sensory Characteristics Evaluation and Acceptability was conducted to 41 conveniently sampled panelists. Results were statistically analyzed using One-Way Analysis of Variance (ANOVA) to determine significant differences among ratings, and if significant, was further analyzed through Tukey’s Honest Significant Difference Test. The Dietary Fiber content was measured through the AOAC and AACC Methods which was statistically analyzed through ANOVA and Linear Regression. Results for sensory evaluation showed that 25% was the most preferred ratio, followed by 75%, 50% and then 100% as the least preferred while the dietary fiber content was found to be increasing as the percentage of cacao shell flour increases. Overall, 75% was the most acceptable due to its relatively high preference and high dietary fiber content.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"25 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":"125112604","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

Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats 降低红柽柳(Solanum Betaceum Cav.)氧化应激stz - na诱导的糖尿病大鼠提取物

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0010016601730180

G. Puspawati, Y. Marsono, .. Supriyadi

{"title":"Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats","authors":"G. Puspawati, Y. Marsono, .. Supriyadi","doi":"10.5220/0010016601730180","DOIUrl":"https://doi.org/10.5220/0010016601730180","url":null,"abstract":": The objectivity of the research investigated tamarillo extract to decreasing of oxidative stress in STZ-NA induced diabetic Sprague Dawley rats including its mechanism. The method used complete random designs with six groups of male Sprague Dawley rats, every 5 rats. The groups were three groups control such as one healthy rat as healthy control (COS); two diabetes groups: not treated as a negative control (CON) and given metformin drug as a positive control (COP); three diabetes groups another with tamarillo extract treatments such as: given ethanol extract (more anthocyanin) as a DEE; given acetone extract (more carotenoid) as DEE and given both mixtures as DMEEA. The result showed MDA increased and SOD decreased in diabetes control rats compared to healthy control rats. Intervention with ethanol extract, acetone extract and its mixture for 28 days significantly decreased oxidative stress by decreasing of MDA and increasing of SOD. The mechanism of its pathway was by decreasing of malondialdehyde, increasing of superoxide dismutase so could be repairing of pancreas Langerhans islet following improving β -cells function, then increasing of insulin, moreover could decreasing of blood sugar.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"69 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":"116008245","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

Fast EvaGreen Real-time Duplex PCR for the Individual Detection of Staphylococcus aureus and Bacillus cereus using a Uniform Amplification Strategy 采用均匀扩增策略的快速evgreen实时双工PCR检测金黄色葡萄球菌和蜡样芽孢杆菌

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009985101970204

N. Salihah, M. Hossain, M. Ahmed

{"title":"Fast EvaGreen Real-time Duplex PCR for the Individual Detection of Staphylococcus aureus and Bacillus cereus using a Uniform Amplification Strategy","authors":"N. Salihah, M. Hossain, M. Ahmed","doi":"10.5220/0009985101970204","DOIUrl":"https://doi.org/10.5220/0009985101970204","url":null,"abstract":": Reliable and sensitive detection of Bacillus cereus ( B. cereus ) and Staphylococcus aureus ( S. aureus ) is needed to limit the outbreak of food poisoning thereof. This paper reports the development of two individual duplex real-time PCR assays with subsequent melting curve analyses based on EvaGreen ® dye for dual gene detections of two bacteria under uniform amplification condition . The duplex assays targeted thermostable nuclease gene ( nuc ) and heat-shock protein gene ( htrA ) of S. aureus and non-haemolytic enterotoxin gene ( nhe ) and cereolysin A gene ( cerA ) for B. cereus detection. The assays successfully detected both the species with high specificity and sensitivity in genomic DNA samples and in simulated real milk samples. The selectivity was also confirmed against a wide range of background microflora. Sensitivity of 500 cell/mL and 25 cell/mL of milk was obtained respectively for S. aureus and B. cereus . The proposed methodology allowed for fast, inexpensive, selective and sensitive multi-targets detections of both bacteria in a single amplification run on multiple genes to detect S. aureus and B. cereus in milk product by using dsDNA binding EvaGreen ® dye.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"40 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":"126992339","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

Consumers’ Perception of the Definition and Quality Parameters of Functional Food: A Qualitative Study 消费者对功能食品定义及质量参数的认知:一项定性研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009986501660172

T. Rakhmawati, S. Sumaedi, I. Bakti, N. Astrini, M. Yarmen

{"title":"Consumers’ Perception of the Definition and Quality Parameters of Functional Food: A Qualitative Study","authors":"T. Rakhmawati, S. Sumaedi, I. Bakti, N. Astrini, M. Yarmen","doi":"10.5220/0009986501660172","DOIUrl":"https://doi.org/10.5220/0009986501660172","url":null,"abstract":"Nowadays, functional food products have developed. It was due to the need for daily consumption of foods with positive health benefits. Plenty of literature has discussed functional foods. However, there has not been an established and clear definition of functional food in Indonesia. This research aims to identify the perception of functional foods’ consumers regarding the definition and the quality parameters of functional foods. To achieve that objective, this study employed a qualitative research method. Data was gathered through interviews on eleven functional foods’ consumers separately to ensure independence. This study used thematic analysis. It was found that eight from eleven informants did not know the term ‘functional food.’ ‘health food’ was more familiar. However, they have relatively similar definitions on the concept and the form of functional foods. They all agreed that functional foods could be both fresh and processed. Also, this research has identified 36 parameters of functional food quality from consumers’ perception. The government can use this result as an input in defining functional food, creating public education program, and establishing a quality standard for functional foods aside from the objective quality parameter.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"25 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":"127239631","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

Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour 紫薯粉和小麦粉饼干的理化及感官特性研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981100550060

E. Julianti, Ridwansyah, Y. Putri

引用次数: 2

Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi 竹笋泡菜的营养、微生物和经济价值评价

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0010281701390145

Luthfiara Patiya, A. Iwansyah, .. Haverlly, A. Indriati

{"title":"Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi","authors":"Luthfiara Patiya, A. Iwansyah, .. Haverlly, A. Indriati","doi":"10.5220/0010281701390145","DOIUrl":"https://doi.org/10.5220/0010281701390145","url":null,"abstract":"Betung bamboo shoots are a type of vegetable in the form of young shoots that grow from the roots of the betung bamboo tree. To extend the shelf life of betung bamboo shoots is by processing bamboo shoots into kimchi. The aim of this study is to evaluate the nutrient, microbiological values and the feasibility of bamboo shoot kimchi product. The research conducted: (1) the physical and cyanide content of fresh and processed bamboo shoots, (2) making bamboo shoots kimchi, (3) nutrition and total microbial analyzed and feasibility of bamboo shoots kimchi products. The results showed cyanide content of fresh-cut bamboo shoots content of 266.21 μg/mL, meanwhile bamboo shoots after boiling and soaking contained 46.73 μg/mL. The nutrition content of bamboo shoots kimchi showed a moisture content of around 89 90%, ash (11-14% dwt), fat (412% dwt), protein (12-18% dwt), carbohydrates (50-73% dwt), crude fiber (9-25% dwt), total bacteria (TPC) and total lactic acid bacteria (LAB) in bamboo shoots ranging from 7.67 to 8.69 Log cells/mL, and 7.60–8.05 Log cells/mL, respectively. The analysis of techno-economics of bamboo shoots kimchi is financially feasible","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"33 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":"128100866","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