International Journal of Food Science & Technology最新文献

In this study, a lactic acid bacteria strain isolated from oats was used as a producer to obtain exopolysaccharide (EPS) using MRS agar plates. The findings indicated that the bacterial strain identified as Weissella cibaria (accession number: PP515290) was shown to have good probiotic activity, adapt better to alkaline than acidic conditions, and efficiently produce EPS at concentrations of up to 7.93 g L⁻¹. SEM images showed a smooth surface and compact particle whereas FTIR confirmed the basic functional groups of polysaccharides in the sample. Meanwhile, XRD analysis demonstrated a non-crystalline amorphous structure and thermal analysis indicated two-phase thermal decomposition with maximum rate at 210 °C. Subsequently, EPS from W. cibaria was applied as stabiliser in set-type yogurt (ex situ) in comparison with yogurt using mixed culture with W. cibaria (in situ) and traditional starter culture (control). The results showed that the addition of 2% EPS significantly improved syneresis (14.31%) compared to co-culture (27.50%) and control (29.80%) as well as increased hardness of yogurt during 2-week refrigeration.

This study aimed to use modified rice starch by heat-moisture treatment with avocado oil (AO) in gluten-free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g⁻¹). The use of modified rice starch and AO showed greater potential in the application of gluten-free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten-free food products.

Doenjang, one of the representative soybean-fermented foods in Korea, is a widely consumed food ingredient of stew, soup, and sauce/dip. In Korea, the term ‘gu-soo’ is widely used to describe sensory characteristics of doenjang. Previous studies have reported that appearance characteristics such as colour, moisture content, and bean-to-paste ratio may affect consumer perception of gu-soo in doenjang. The purpose of this study was to determine effects of appearance characteristics such as colour and bean-to-paste ratio on consumers' perception of gu-soo in doenjang. A total of nine doenjang samples with three different colours and three different bean-and-paste ratios (0%, 25%, and 50%) were prepared. Consumer (N = 101) tests were conducted to measure consumer perception and acceptance of nine samples. Check-all-that-apply (CATA) test on sensory characteristics perceived by each doenjang was also conducted. As a result of the CATA test, doenjang samples made of the same type of doenjang were perceived to have similar sensory characteristics. Having high levels of beans in the paste did not affect the liking attribute or consumer perception of ‘gu-soo’ in doenjang (P > 0.05). Overall, consumers' perception of gu-soo were influenced by the colour of doenjang (P < 0.05). This study found out that the colour of doenjang was more important in consumer perception of ‘gu-soo’ in doenjang than bean content in the paste.

Development of health-promoting natural products has received importance, and fermented pumpkin can be a viable option, mainly regarding its carotenoid contents. This study aimed to investigate the quality of fermented pumpkin beverages (FPB) under various fermentation conditions (control, T1 = 30 °C, 12 h; T2 = 30 °C, 18 h; T3 = 30 °C, 24 h; T4 = 40 °C, 12 h; T5 = 40 °C, 18 h; T6 = 40 °C, 24 h) by Lactobacillus plantarum. Cell count of lactic acid bacteria, pH, chemical quality (soluble solid, acidity, total sugar, total phenolic content, total flavonoid content, and antioxidant activity), carotenoid contents, and colour attributes (h*, chroma, L*, and yellowing index) of FPB samples were studied. As a result, LAB fermentation significantly affected acidity and total sugar of FPB samples, while it did not change pH and soluble solids significantly. Besides, carotenoid contents and colour attributes of FPB were not different during fermentation, indicating that L. plantarum fermentation retained carotenoids and maintained physical appearances. Regarding sugars and organic acids, their quantity changed due to fermentation and lactic acids increased greatly up to three times higher than control after 24 h of fermentation at 30 °C. Moreover, fermentation by L. plantarum improved total phenolic content, total flavonoid content, and antioxidant activity, and these may recommend FPB as a potential functional product.

Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.

The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g⁻¹ (water) to 4.36 (control) and 20.38 μg g⁻¹ (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified to be between 34.96 (NaOH) and 299.84 mg gallic acid equivalent (GAE)/100 g (control) to 45.04 (NaOH) and 373.12 mg GAE/100 g (control), respectively. Radical scavenging activity values of sonicated young shoots were measured between 1.26 (NaOH) and 7.58 mmol trolox equivalent (TE) kg⁻¹ 1,1-diphenyl-2-picrylhydrazyl (DPPH) (control). In addition to DPPH, antioxidant activity values of sonicated caper young shoot and buds were measured to be between 2.06 (NaOH) and 17.72 Ferric reducing antioxidant power (FRAP), mg g⁻¹ (control) to 1.70 (NaOH) and 13.44 FRAP mg g⁻¹ (control), respectively. Kaempferol quantities of sonicated caper young shoot were identified between 40.08 (control) and 53.83 mg/100 g (Brine). In general, the most reduction in phenolic components was observed in caper young shoot and buds sonicated in NaOH solution. The phenolic components of the caper young shoot and buds sonicated in different solutions showed changes on the solution type when compared to the control.

This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.