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Category: food and Agro-Industry
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Author : สันต์ หัตถีรัตน์.
Source : หมอชาวบ้าน 40, 469 (พ.ค. 2561) 36-38
Abstract : ชา หมายถึง เครื่องดื่มที่ทำจากใบของต้นชา ที่มีชื่อทางวิททยาศาสตร์ว่า Camellia sinensis และ Camellia assamica กาแฟ หมายถึง เครื่องดื่มที่ทำจากผลของต้นกาแฟ กาแฟ 1 ถ้วย (ประมาณ 250 มิลลิลิตร) มีคาเฟอีน 80-190 มิลลิกรัม ชา 1 ถ้วย มีกาเฟอีน 15-30 มิลลิกรัม ถ้าดื่มหรือกินกาเฟอีนมากๆ ในระยะเวลาสั้นๆ เช่น 100 มิลลิกรัม ใน 5-10 นาที มักทำให้มือสั่นใจสั่น หายใจเร็ว ความดันเลือดสูงขึ้น นอนไม่หลับ เมื่อกาเฟอีนหมดฤทธิ์อาจทำให้อ่อนเพลีย การดื่มชาเป็นประจำจะมีอัตราเสี่ยงต่อภาวะสมองเสื่อมลดลงร้อยละ 50 กาแฟสามารถเพิ่มสมรรถภาพของสมอง ทำให้สมองเสื่อมจากโรคอัลไซเมอร์ช้าลง และยังลดอัตราเสี่ยงต่อการเกิดโรคเบาหวาน ชนิดที่ 2 ลงได้ ทั้งนี้การดื่มกาแฟมากกว่า 4 แก้ว ต่อวันจะมีอัตราเสี่ยงต่อการตายจากทุกสาเหตุเพิ่มขึ้นร้อยละ 21 .


Subject : กาแฟ -- การใช้ประโยชน์. ชา -- การใช้ประโยชน์. กาแฟ -- ประวัติ. ชา -- ประวัติ.

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Category: food and Agro-Industry
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Author : Andreas Chrysanthou ... [et.al.].
Source : Journal of food science. 81,1 (2016) S189-S198
Abstract : This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.


Subject : Ascending forced choice of limits. Bitterness. Picrocrocin. Saffron. Taste and detection thresholds.

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Category: food and Agro-Industry
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Author : Hue Linh Huynh, Robert Danhi, and See Wan Yan.
Source : Journal of food science. 81,1 (2016) S150-S155
Abstract : Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.


Subject : Consumer acceptance. Culinary. Fish sauce. Sensory evaluation. Sodium reduction.

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Category: food and Agro-Industry
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Author : Eduardo Medina ... [et.al.].
Source : Journal of food science. 81,1 (2016) M121-M129
Abstract : Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure‐ and cheese‐like aromas is a challenge of significant economical impact for the pickling industry. Previous culture‐based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram‐positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propionibacterium and 1 Gram‐negative genus, Pectinatus, as relevant in various stages of FCS given their ability to metabolize lactic acid. It was the objective of this study to augment the current knowledge of FCS using culture‐independent methods to microbiologically characterize commercial spoilage samples. Ion Torrent data and 16S rRNA cloning library analyses of samples collected from commercial fermentation tanks confirmed the presence of L. rapi and L. buchneri and revealed the presence of additional species involved in the development of FCS such as Lactobacillus namurensis, Lactobacillus acetotolerans, Lactobacillus panis, Acetobacter peroxydans, Acetobacter aceti, and Acetobacter pasteurianus at pH below 3.4. The culture‐independent analyses also revealed the presence of species of Veillonella and Dialister in spoilage samples with pH above 4.0 and confirmed the presence of Pectinatus spp. during lactic acid degradation at the higher pH. Acetobacter spp. were successfully isolated from commercial samples collected from tanks subjected to air purging by plating on Mannitol Yeast Peptone agar. In contrast, Lactobacillus spp. were primarily identified in samples of FCS collected from tanks not subjected to air purging for more than 4 mo. Thus, it is speculated that oxygen availability may be a determining factor in the initiation of spoilage and the leading microbiota.


Subject : Acetic acid bacteria. Cucumbers. Fermented vegetables.