ABSTRACT
Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.
ABSTRACT
Poultry industry has always been a dynamic and integral part of national economies in many countries. Economic losses incur especially in large-scale rearing facilities, often attributed to the deterioration of environmental conditions, poultry exposure to stressors and development of diseases. While antibiotics have been commonly used for prophylactic purposes and as growth stimulants, extensive documentation of antimicrobial resistance among pathogenic bacteria due to indiscriminate utilization of antibiotic in the industry has led to public and governmental outcries. Elimination of antibiotics from poultry production has thus encouraged intensive search for alternatives. In this review, we discuss the immense potential of probiotics to fill the gap as alternative growth promoters and evidences of beneficial effects of probiotic application in poultry production.
ABSTRACT
Various pretreatments on Ceiba pentandra (L.) Gaertn. (kapok) fiber prior to enzymatic hydrolysis for sugar production were optimized in this study. The optimum conditions for water, acid, and alkaline pretreatments were 170°C for 45 min, 120°C for 45 min in 1.0% (v/v) H2SO4 solution and 120°C for 60 min in 2.0% (v/v) NaOH solution, respectively. Among the three pretreatments, the alkaline pretreatment achieved the highest total glucose yield (glucose yield calculated based on the untreated fiber) (38.5%), followed by the water (35.0%) and acid (32.8%) pretreatments. As a result, the relative effectiveness of the pretreatment methods for kapok fiber was verified as alkali>water>acid at the condition stated.
