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Category: food and Agro-Industry
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Source : วารสาร อพวช 16, 184 (ต.ค. 2560) 56-59
Abstract : กล้วย เป็นผลไม้ที่มีคุณค่าทางโภชนาการ สาระสำคัญต่างๆของกล้วย สามารถนำมาใช้ในการดูแลสุขภาพได้ เช่น สารสกัดด้วยเอทานอล 70 เปอร์เซ็นต์ และสารสกัดด้วยน้ำจากผลกล้วยดิบมีฤทธิ์ยับยั้งการเจริญเติบโตของเชื้อแบคทีเรีย มีสารสำคัญในกลุ่มฟลาโวนอยด์ที่มีฤทธิ์ป้องกันและรักษาแผลในกระเพาะอาหาร เปลือกกล้วยมีสารประกอบฟีนอล มีคุณสมบัติในการต้านอนุมูลอิสระและมีสารพอลิแซกคาไรด์ มีคุณสมบัติให้ความชุ่มชื้นแก่ผิว จึงมีงานวิจัยที่พัฒนาสารสกัดจากเปลือกกล้วยน้ำว้าดิบพันธุ์ปากช่อง 50 ซึ่งมีปริมาณสารสำคัญต่างๆมากกว่ากล้วยน้ำว้าปกติ เป็นผลิตภัณฑ์เครื่องสำอาง อาทิสบู่ สครับผิวหน้า สครับผิวกาย คลีนซิ่ง บอดี้โลชั่น


Subject : กล้วยน้ำว้า. กล้วย -- ผลิตภัณฑ์.

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Category: food and Agro-Industry
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Author : Ai Sato ... [et.al.].
Source : Journal of Food Science 83, 1 (Jan. 2018) 60-73
Abstract : Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol‐insoluble solids (AIS), starch, sugar, and oil content, and also α‐ and β‐amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = –0.62 to –0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = –0.61 to –0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.


Subject : Descriptive sensory analysis. French fries texture. Instrumental measurement. Ipomoea batatas. Sweetpotato French fries.

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Category: food and Agro-Industry
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Author : Farah Zaaboul ... [et.al.].
Source : Journal of Food Science 83, 1 (Jan. 2018) 93-100
Abstract : A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. Moreover, OBs essential amino acids are 1.52 higher than those in the PPI. Oleic acid and linoleic acid are the major fatty acids in both cold press peanut oil and OBs regardless of pH. Tocopherol content went from 270.76 to 278.2 mg/g when pH got increased. δ‐Tocopherols are slightly associated with peanut OBs, as it was resistant to the alkaline washing; however, α‐tocopherols were discovered to be weakly associable. On the contrary, phytosterols content decreased when pH got increased, with 631.49 μg/g for pH 6.8 and 614.96 μg/g for pH 11.0.


Subject : Aqueous extraction method. Essential amino acids. Oleosin isoforms. Peanut oil bodies. Tocopherols.

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Category: food and Agro-Industry
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Author : Sibele Santos Fernandes and Myriam de las Mercedes Salas Mellado
Source : Journal of Food Science 83, 1 (Jan. 2018) 74-83
Abstract : Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze‐dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability.


Subject : Chia seed. Emulsion. Fat replacement. Sensory analysis. Technological properties.