RESUMEN
The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property as well as its effect on the probiotics of GBR by heat moisture treatment (HMT). Black rice germinated at 37.5 °C for 12, 24, and 36 h were studied. Ultrastructural image of each sample was visualized through scanning electron microscope. The results illustrated 24 h-GBR retain its former shape with rough surface. Subsequently, 24 h-GBR was structurally modified by HMT with moisture levels of 20% and 25% for 1 and 2 h. The results showed that pasting properties of HMT-treated GBR were improved. This was particularly on, GBR using HMT condition of 25% moisture for 2 h decrease in breakdown viscosity was shown. Moreover, phenolic content of HMT-treated GBR was higher than those of GBR. Besides, the number of the Lactobacillus paracasei TOKAI 13 was increased in GBR and HMT-treated GBR with counts of 10.08 ± 0.83 Log CFU/ml and 9.31 ± 0.33 Log CFU/ml, respectively, with significant increases in antioxidant property. Therefore, the HMT-GBR could be utilized as an alternative functional ingredient in food processing products.
RESUMEN
This study investigated the effects of shallot (Allium ascalonicum L.) supplementation on improved nutritional quality and browning index of apple juice, specifically by comparing between heated (96 °C, 30 min) and unheated apple juice. The results showed that total soluble solid, phenolic content, flavonoid content, as well as antioxidant activities of heated and unheated apple juice, significantly (p < 0.05) increased with the increase in shallot supplementation (0.5%, 1.0%, 1.5%, and 2.0%). The outcomes indicated that the nutritional parameters values for heated apple juice supplemented with shallot were greater than those of unheated apple juice. The unheated and heated apple juice supplemented with shallot showed inhibition of browning, while shallot supplementation exhibited higher functionality upon being heated. The heated apple juice appeared to be an efficient way to reduce browning and to increase antioxidant activities, irrespective of shallot supplementation. Shallot supplementation inhibited browning and improved the nutritional quality of unheated apple juice. These results proved that heated apple juice supplemented with shallot exhibited maximum inhibition of browning and increased nutritional quality. Therefore, heating and shallot supplementation can massively improve the quality of apple juice.
RESUMEN
Response surface methodology was used to optimize preparation of biocomposites based on poly(lactic acid) and durian peel cellulose. The effects of cellulose loading, mixing temperature, and mixing time on tensile strength and impact strength were investigated. A central composite design was employed to determine the optimum preparation condition of the biocomposites to obtain the highest tensile strength and impact strength. A second-order polynomial model was developed for predicting the tensile strength and impact strength based on the composite design. It was found that composites were best fit by a quadratic regression model with high coefficient of determination (R (2)) value. The selected optimum condition was 35 wt.% cellulose loading at 165°C and 15 min of mixing, leading to a desirability of 94.6%. Under the optimum condition, the tensile strength and impact strength of the biocomposites were 46.207 MPa and 2.931 kJ/m(2), respectively.
