Food Research最新文献

筛选
英文 中文
Effect of Bacillus aryabhattai extract addition on growth and productivity ofPleurotus ostreatus ((Jacq ex Fr.) P. Kumm) 添加枯草芽孢杆菌萃取物对欧鼠李((Jacq ex Fr.) P. Kumm)生长和产量的影响
Food Research Pub Date : 2024-03-30 DOI: 10.26656/fr.2017.8(s2).17
E. Febriansyah, I. Saskiawan, R. Riffiani, R. R. Elfirta, R. H. Setyawan, Kasirah
{"title":"Effect of Bacillus aryabhattai extract addition on growth and productivity of\u0000Pleurotus ostreatus ((Jacq ex Fr.) P. Kumm)","authors":"E. Febriansyah, I. Saskiawan, R. Riffiani, R. R. Elfirta, R. H. Setyawan, Kasirah","doi":"10.26656/fr.2017.8(s2).17","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).17","url":null,"abstract":"Pleurotus ostreatus (White oyster mushroom) is one of the most widely cultivated\u0000mushrooms in the world. Nutrients provided in the media are one of the most important\u0000factors affecting the growth of mushrooms. The present study mainly focuses on the\u0000isolation of mushroom growth-promoting (MGP) bacteria and studies its effects on the\u0000growth of mushroom fruiting bodies. Bacillus aryabhattai was isolated from the growth\u0000media of Pleurotus ostreatus, identified based on 16S rDNA sequencing and phylogenetic\u0000tree construction by the neighbor-joining method using MEGA version 6.06 and its effect\u0000on fruiting body growth of the P. ostreatus was investigated. The results of this research\u0000strongly suggest that the addition of specific bacteria supernatant into the mushroom\u0000growth media has beneficial applications for mushroom production.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"23 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140364315","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
Development of jujube matcha energy gel and its effect on physical enduranceperformance of young active subjects 红枣抹茶能量凝胶的开发及其对青少年运动耐力表现的影响
Food Research Pub Date : 2024-03-26 DOI: 10.26656/fr.2017.8(2).628
M.S.L. Kyu, S. T. Thed, J.J. John
{"title":"Development of jujube matcha energy gel and its effect on physical endurance\u0000performance of young active subjects","authors":"M.S.L. Kyu, S. T. Thed, J.J. John","doi":"10.26656/fr.2017.8(2).628","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).628","url":null,"abstract":"Energy gels are widely used as an ergogenic aid to enhance athletic performance. Most\u0000energy gels in the market contain mainly maltodextrin. Prolonged or high-intensity\u0000exercise can result in the formation of free radicals, oxidative stress in active muscle, and\u0000accelerated muscle fatigue which affect physical endurance performance. This study\u0000aimed to develop an antioxidant energy gel using jujube as the base ingredient. Jujube is\u0000rich in natural glucose, fructose, potassium, and ascorbic acid. The gel was fortified with\u00002.5% matcha powder with antioxidant properties. Other minor ingredients include whey\u0000protein and pectin. Sensory attributes of jujube matcha energy gel were evaluated by fifty\u0000panellists. The mean overall acceptability score of the energy gel was 6.94 out of 9 with\u0000an acceptance index of 77%. Jujube matcha energy gel contains 72.44% moisture, 16.30%\u0000carbohydrate, 7.72% protein, 1.33% fat, 2.21% ashes, and 108 cal/100 g. The energy gel\u0000exhibited a relatively high antioxidant activity with DPPH free radical scavenging activity\u0000of 83.26%, ferric reducing antioxidant power of 49.21 mg FE/g, total phenolic content of\u000029.36 mg GAE/g, and total flavonoids content of 7.54 mg CE/g. Twenty-meter beep tests\u0000were conducted to examine the effects of consuming jujube matcha gel on the physical\u0000performance of 10 active subjects (ages 18-25). Blood glucose, time to exhaustion, Borg\u0000rating of perceived exertion, and predicted VO2max were recorded. Overall, subjects were\u0000found to endure longer in the 20-meter beep test after consuming jujube matcha gel with\u0000an 18% improvement in time to exhaustion as compared to the control.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"38 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140378184","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
Investigation of parameters causing can bulging during pasteurization processof carbonated beverage 碳酸饮料巴氏杀菌过程中导致鼓罐的参数调查
Food Research Pub Date : 2024-03-26 DOI: 10.26656/fr.2017.8(2).418
R. Thongon, S. Netramai, T. Kijchavengkul, G. Yaijam, R. Debhakam
{"title":"Investigation of parameters causing can bulging during pasteurization process\u0000of carbonated beverage","authors":"R. Thongon, S. Netramai, T. Kijchavengkul, G. Yaijam, R. Debhakam","doi":"10.26656/fr.2017.8(2).418","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).418","url":null,"abstract":"In-package pasteurization was typically used to achieve microbial and quality stabilization\u0000in the beer industry. However, the process can cause can bulging, resulting in product loss.\u0000This work aimed to construct a mathematical model describing correlations between can\u0000thickness, fill volume, and pasteurization temperature and their effects on internal pressure\u0000of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm,\u0000320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using\u0000laboratory-scale pasteurization set up for two hrs before being measured for their internal\u0000pressures. A mathematical model (R2\u0000= 0.90) was obtained and validated. It showed that\u0000all independent parameters significantly affected internal pressure (p<0.05). This model\u0000can serve as a guideline for packaging and heating process optimization to reduce the\u0000possibility of can bulging from buildup of internal pressure.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"116 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140380171","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
Quality and safety assessment of dried white goby (Glossogobius giuris, Hamilton) from Naujan Lake, Philippines 菲律宾瑙让湖白虾虎鱼干(Glossogobius giuris, Hamilton)的质量和安全评估
Food Research Pub Date : 2024-03-26 DOI: 10.26656/fr.2017.8(2).272
J.T. Ortega, P.D.H. Tolentino, Christian Paul Parcon de la Cruz
{"title":"Quality and safety assessment of dried white goby (Glossogobius giuris, Hamilton) from Naujan Lake, Philippines","authors":"J.T. Ortega, P.D.H. Tolentino, Christian Paul Parcon de la Cruz","doi":"10.26656/fr.2017.8(2).272","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).272","url":null,"abstract":"Dried white goby (Glossogobius giuris) is one of the major dried fishery products from\u0000Naujan Lake, Province of Oriental Mindoro, Philippines. Thus, the microbiological and\u0000physicochemical qualities of the dried fish are very important. This study investigated the\u0000quality and food safety of the dried white goby. The demographic profile and drying\u0000practices of the persons involved in fish processing were evaluated. Also, the safety and\u0000quality parameters such as organoleptic, microbiological, and physicochemical\u0000characteristics were investigated. Survey results showed that women are mainly involved\u0000in fish drying. The coastal communities practice the traditional sun-drying method. The\u0000organoleptic test revealed that there are no significant differences in the quality attributes\u0000of the dried fish except for flavor with Socorro receiving the highest acceptance.\u0000Microbiological analyses such as APC, presence of coliform, E. coli, S. aureus, yeasts,\u0000and molds, revealed that all three samples passed the Philippines’ prescribed quality and\u0000safety requirement for commercial dried fish. All drying processes were effective in\u0000lowering the aw values of the samples. Good hygiene and sanitary practices during the\u0000processing and storage of dried white goby produced in varying methods in Naujan Lake\u0000were observed and practiced by the processors.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"111 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140380684","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
Antibacterial activity of natural-based toothpaste incorporated with nanohydroxyapatite from fish bone against dental caries bacteria 添加了鱼骨纳米羟基磷灰石的天然牙膏对龋齿细菌的抗菌活性
Food Research Pub Date : 2024-03-26 DOI: 10.26656/fr.2017.8(2).119
M. Hasan, M. Ghazali, N. F. Mohtar
{"title":"Antibacterial activity of natural-based toothpaste incorporated with nanohydroxyapatite from fish bone against dental caries bacteria","authors":"M. Hasan, M. Ghazali, N. F. Mohtar","doi":"10.26656/fr.2017.8(2).119","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).119","url":null,"abstract":"Toothpaste formulation development has become important due to dental health problems.\u0000There has been a large array of improvements in the formulation including fluoride and\u0000microbeads (MBs) incorporation. However, the typical problems of the current toothpaste\u0000formulation are caused due to the fluoride and MBs toxicity issues on consumer health\u0000and aquatic animals. There is an urgent need to rectify this problem through the\u0000development of environmentally friendly hydroxyapatite (HAp) toothpaste using different\u0000natural components. This study was set out to determine the optimum gelling agent in\u0000toothpaste formulation and to investigate the effect of different combinations of the\u0000components in HAp-based toothpaste against Streptococcus mutans. The antibacterial\u0000activity of the developed toothpaste formulation was investigated using a well-diffusion\u0000method and the optimum concentration of the gelling agent (Arabic gum) was determined\u0000using a rheometer. One of the most significant findings in the study was the optimum\u0000concentration of the gelling agent was found at 55% and a combination of formulation\u0000with clove oil (CO) demonstrated the largest size of inhibition against S. mutans (CO = 24\u0000mm, CO with formulation = 11 mm) compared to the other tested components. Findings\u0000from this study have suggested that the combination of formulation in HAp-based\u0000toothpaste with CO demonstrated the best bacterial inhibitory effect and the optimum\u0000gelling agent was at 55%. The overall finding is particularly important in the formulation\u0000development of HAp-based toothpaste, thus contributing to an increased supply of HAp in\u0000meeting its demand in the Halal market.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140377765","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 optimization of paddy drying in the rotary dryer: energy efficiency andproduct quality aspects analysis 转笼烘干机烘干水稻的优化:能效和产品质量分析
Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).17
D. Q. A’yuni, A. Subagio, A. Prasetyaningrum, S.B. Sasongko, M. Djaeni
{"title":"The optimization of paddy drying in the rotary dryer: energy efficiency and\u0000product quality aspects analysis","authors":"D. Q. A’yuni, A. Subagio, A. Prasetyaningrum, S.B. Sasongko, M. Djaeni","doi":"10.26656/fr.2017.8(s1).17","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).17","url":null,"abstract":"Currently, paddy drying has been widely developed and applied. This research goal was to\u0000find the optimal condition of paddy dried in a rotary dryer. The process was conducted at\u0000various paddy capacities (10–40 kg) and temperatures (40–60°C). For main indicators, the\u0000drying time, physical quality of the product and energy efficiency were evaluated. In\u0000doing so, the optimization process with the response surface method (RSM) was\u0000conducted. Results showed that under higher temperatures, the moisture level in the paddy\u0000reduced quickly, resulting in a shorter drying time and higher efficiency. However, faster\u0000moisture reduction can break the texture of paddy, which increases the percentage of\u0000broken rice. Meanwhile, with the increasing paddy capacity, heat transfer becomes more\u0000effective, as seen in the increase in energy efficiency. Nevertheless, the excessive capacity\u0000requires a longer drying time. After optimizing by response surface method (RSM), the\u0000most favorable condition can be reached at paddy capacity of 45.8 kg with drying\u0000temperature of 56.4°C. For this condition, energy efficiency achieved 15.6% with\u0000percentage of broken rice 8.18%.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"18 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080803","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
Modified ganyong (Canna edulis Kerr.) starch prospective as wheat flouralternative 改良甘永(Canna edulis Kerr.)淀粉有望成为小麦粉替代品
Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).2
J.P. Hidayat, S. Munfarida, A. Hariyadi
{"title":"Modified ganyong (Canna edulis Kerr.) starch prospective as wheat flour\u0000alternative","authors":"J.P. Hidayat, S. Munfarida, A. Hariyadi","doi":"10.26656/fr.2017.8(s1).2","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).2","url":null,"abstract":"Ganyong tuber (Canna edulis Kerr.) had high carbohydrate content and has potential to be\u0000used as starch. However, the starch obtained was low quality, characterized by brownish\u0000color and limited functional properties. The main aim of this work was to obtained the\u0000optimum process to transform canna starch into commercial wheat flour SNI 3751:2009\u0000by oxidizing with food grade hydrogen peroxide (H2O2). The raw material used was white\u0000canna tuber from Samarinda, East Kalimatan which have high carbohydrate content.\u0000Initially, the starch was oxidized by 35% H2O2 food grade to form 1%, 2%, 3%\u0000concentration, slurry ratio of 10%, 20%, 30% and time of oxidation was 30, 60, 90 and\u0000120 mins. The ganyong tuber starch was then subjected to modification process by\u0000optimizing the slurry ratio and H2O2 oxidation time. The assessment was based on basic\u0000functional properties, swelling power and water solubility. The process was conducted\u0000using a mini-propeller chamber, and data were collected in triplicates for accuracy. The\u0000optimum result was achieved with a 60-min oxidation time, 10% slurry concentration and\u00002% H2O2 concentration. The swelling power value reached 2.9 g/g, and water solubility\u0000was measured at 6.09 g/g. Upon proximate analysis, the canna starch contained 85.956%\u0000carbohydrates, 2.365% protein, 11.425% water and 0.254% ash content. The color\u0000analysis indicated a white degree with brightness of 91.95. Despite the improvements\u0000achieved through the process, the functional and other properties of ganyong starch were\u0000still considerably below of wheat flour standard.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"9 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081113","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
Bacteriological parameters of some farmed fish species marketed in Egypt 埃及市场上销售的一些养殖鱼类的细菌学参数
Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(2).492
A.H. Attia, M.A. Hassan, E.A. Eldaly, N.H. Abo Elenien, A.M. Elrais
{"title":"Bacteriological parameters of some farmed fish species marketed in Egypt","authors":"A.H. Attia, M.A. Hassan, E.A. Eldaly, N.H. Abo Elenien, A.M. Elrais","doi":"10.26656/fr.2017.8(2).492","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).492","url":null,"abstract":"Fish is considered a valuable source of protein in Egypt. In this study ninety fish samples\u0000were collected from farmed fish marketed in Zagazig City, Egypt. The samples were\u0000Mugil cephalus, Oreochromis niloticus and Claris lazera. In each case, 30 samples were\u0000subjected to bacteriological analysis and compared with Egyptian standards for chilled\u0000fish. The mean value of aerobic plate count (APC) was 3.17×104 ± 0.42×104\u0000, 2.41×105 ±\u00000.28×105\u0000and 5.63×105 ± 0.61×105 CFU/g and the acceptability according to APC was\u0000100%, 86.7%, and 80% of examined M. cephalus, O. niloticus and C. lazera, respectively.\u0000The total coliform counts were 1.33×102 ± 0.19×102\u0000, 3.52×102 ± 0.46×102\u0000and 6.10×102 ±\u00000.54×102 CFU/g and the acceptability were 90%, 83.3%, and 73.3% for M. cephalus, O.\u0000niloticus and C. lazera, respectively. Staphylococcal enterotoxin (SE) producing S. aureus\u0000was detected in 1(3.3%) from M. cephalus as (SEA+SEC), 1(3.3%) of O. niloticus as SEB\u0000and in 3 (10%) of C. lazera as SEA, SED, (SEA+SEC). Escherichia. coli and Salmonellae\u0000were detected in 2/30 (6.7%) and 3/30(10%), 6/30(20%) and 4/30(13.3%), 7/20(23.3%)\u0000and 6/30(20%) of M. cephalus, O. niloticus and C. lazera tested, respectively. Meanwhile,\u0000Listeria monocytogenes was detected in only one sample of the examined C. lazera 1/30\u0000(3.3%). The results obtained should point the way to the importance of implementing food\u0000safety systems from the beginning of production to the consumer's hand.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"1 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081265","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
Hydrolyzed glucomannan as an encapsulant for various iron concentrationsusing spray drying method 利用喷雾干燥法将水解葡甘露聚糖作为各种铁浓度的封装剂
Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).6
D. H. Wardhani, A. Abdullah, A. Maldini, H.K. Dyastama, H. N. Ulya, H.R. Devara
{"title":"Hydrolyzed glucomannan as an encapsulant for various iron concentrations\u0000using spray drying method","authors":"D. H. Wardhani, A. Abdullah, A. Maldini, H.K. Dyastama, H. N. Ulya, H.R. Devara","doi":"10.26656/fr.2017.8(s1).6","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).6","url":null,"abstract":"Among the encapsulation methods, spray-drying is one of the simplest methods to protect\u0000iron from oxidation. Hydrolyzed glucomannan (HGM) has shown to have a potential as\u0000iron encapsulant in spray drying process due to its ability to form a barrier between the\u0000mineral and its surroundings. This work aimed to evaluate the effects of iron concentration\u0000(i.e., 20-50 ppm) on the spray dried powder properties using HGM as an encapsulant. The\u0000spray drying was conducted using Mini Spray Dryer B-290 Buchi. Feed temperature and\u0000aspirator were set at 100oC and 90% aspirator, with 1 mL.min-1 of flow rate. Increasing\u0000iron did not affect on encapsulation efficiency (98.66-99.4%) but allowed to push loading\u0000capacity from 30 to 61.5%. Lower iron concentration tended to result in more uniform\u0000particle size of the powders. Iron concentration insignificantly modified crystallinity and\u0000functional groups of the powder. Meanwhile, difference in thermal profile of spray-dry\u0000powders was observed due to iron concentration.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"19 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080732","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 concentration of kappa-carrageenan on the physico-chemical propertiesof rice starch film 卡帕卡拉胶浓度对大米淀粉膜理化性质的影响
Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).8
A. Prasetyaningrum, B. Jos, D. Ariyanti, N. Handayani, Rohmah, F. Syawaldi, H.H. Fauzi, A. Hakiim, A. D. Ashianti
{"title":"Effect of concentration of kappa-carrageenan on the physico-chemical properties\u0000of rice starch film","authors":"A. Prasetyaningrum, B. Jos, D. Ariyanti, N. Handayani, Rohmah, F. Syawaldi, H.H. Fauzi, A. Hakiim, A. D. Ashianti","doi":"10.26656/fr.2017.8(s1).8","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).8","url":null,"abstract":"This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan\u0000(KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v)\u0000and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of\u00001.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best\u0000elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The\u0000highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible\u0000film in water decreased with the addition of rice starch concentration. The fourier\u0000transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film\u0000structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"20 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080958","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
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信