The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand
pH 8.0 in an enzymatic reactor. The gelatin solution was pre- Supicha Wattanapreechanont1, Sirichai Songsermpong2*. (1) hydrolyzed for 0, 15, 30 or 60 min before pass through the 1 Department of Food Science and Technology, Faculty of Agro- kDa MWCO ultrafiltration membrane. Permeate flux, protein Industry, Kasetsart University, Bangkok 10900, Thailand. (2) conversion, capacity, productivity, fouling resistance and ACE Department of Food Science and Technology, Faculty of Agro- inhibitory activity were investigated. The results showed that Industry, Kasetsart University, Bangkok 10900, Thailand. pre-hydrolysis time had a significant effect on gelatin solution * Corresponding author: [email protected] viscosity, permeate flux fouling. The result also indicated that pre-hydrolysis could remarkably increase the EMR performance. In the Orient, rice cracker is one of the popular snacks, Pre-hydrolysis gelatin solution with alcalase for 60 min was especially in Thailand. A traditional Thai rice cracker made from required to enhance the EMR performance during the production glutinous rice was called ‘Khao Kriap Waue’. The problems in the of low molecular weight peptides from Nile tilapia skim gelatin. Thai rice cracker relate mainly to techniques of manufacturing that is puffing by grilling on a direct charcoal flame, which cause Keywords: Bioactive peptide, Angiotensin-I converting enzyme smoke and dust problem and the non-uniformity in color and (ACE) inhibitory, Enzymatic membrane reactor quality of rice cracker. The objective of this work was to use microwave-infrared hybrid to solve this problem by studying the OB 2 effect of microwave wattage, infrared temperature and puffing time on the moisture content, expansion ratio and color of Effect of Soaking Condition on Total Anthocyanin puffed rice cracker. Rice cracker samples were puffed by using Content and Physical Properties of Brown Rice cv. microwave powers of 400, 600 and 800 W combined with Riceberry Cooked by Microwave Oven infrared temperatures of 180, 200 and 220°C for 40, 60 and 80 s. The average initial moisture content of the rice cracker is 11% Piyaporn Suriya1*, Poonpat Poonnoy2, Thanes Keokamnerd3. wet basis. The results showed that when infrared temperature (1) Food-Science and Technology Program, Faculty of and puffing time increased, moisture content and lightness Engineering and Agro-Industry, Maejo University, Chiang Mai, decreased but expansion ratio, redness and yellowness Thailand. (2) Food Engineering Program, Faculty of Engineering increased. On the contrary, no significant differences on and Agro-Industry, Maejo University, Chiang Mai, Thailand. (3) moisture content, expansion ratio and color when microwave Food-Science and Technology Program, Faculty of Engineering power increased (p>0.05). It can be concluded that infrared and Agro-Industry, Maejo University, Chiang Mai, Thailand. temperature, puffing time and their interactions had significant * Corresponding author: [email protected] effects on moisture content, expansion ratio and color of puffed
rice cracker (p≤0.05). But microwave power and their Brown rice cv. riceberry is dark purple rice contain interactions did not have significant effect on these qualities considerably more anthocyanins than unpigmented rice in the (p>0.05) aleurone layer of its grain. This study aimed to optimize soaking conditions of the brown rice cv. riceberry for cooking by Keywords: Puffed, Rice cracker, Microwave-infrared hybrid, microwave oven. Box-Behnken design (BBD) and response Quality surface methodology (RSM) were applied to optimize soaking condition. With the different temperature of soaking water at 20, 30 and 50oC in 20 min under 800 W microwave power. The OB 4 Samples were analyzed total anthocyanin content, moisture Application of Pressurized Cooking and Freezing content, hardness, swelling ratio and color (L* a* b*). The RSM Technique to Improve the Quality of Instant Ledok indicated that the optimal soaking conditions of the brown rice cv. riceberry were as followed; a ratio of rice:water was 1:1.52 I Made Anom Sutrisna Wijaya1*, Luh Putu Wrasiati2, I Ketut g/ml; soaking time was 49.88 min, soaking temperature was Suter3. (1) Department of Agricultural Engineering, Faculty of 29.46oC, and the remaining of total anthocyanin content was Agricultural Technology, Udayana University. (2) Department of 149.73 mg/100 g of sample. The remaining of the total Agro-industrial Technology, Faculty of Agricultural Technology, anthocyanin content was lower than that obtained from the Udayana University. (3) Department of Food Science and untreated brown rice cv. riceberry by 47.66% and lower than Technology, Faculty of Agricultural Technology, Udayana that obtainedคลังความรู้ดิจิทัล from brown rice มหาวิทยาลัยเกษตรศาสตร์ cv. riceberry cooking with rice University. * Corresponding author: [email protected] cooker by 3.26%. Physical properties of rice cooked by microwave oven showed no difference from rice cooked by a Ledok is a traditional non-rice forrage-like food from Nusa rice cooker. This research implied the microwave oven could be Penida island,หมดอายุวันที่ Klungkung regency, 28-10-2564 Bali Province. The main used for cooking small quantity of rice to be consumed by the ingredients of Ledok are corn and cassava tubers, and individual or a small group of people. frequently mixed with red beans, peanuts and vegetables. To be a commercial food products, in-depth research in formulation, Keywords: Brown Rice cv. Riceberry, Total anthocyanin process engineering, quality control, shelf life and marketing are content, Microwave cooking required. In this research, optimization of preliminary cooking process using pressurized cooking treatment (pressure cooker) OB 3 with a variation of 6 -12 minutes cooking time, and followed by freezing at -20oC for 24-72 hours was carried out to improve the Effect of Microwave Wattage, Infrared Temperature, and quality of instant Ledok. The objectives of this research were to Puffing Time on the Moisture Content, Expansion Ratio study the effect of pressurized cooking and freezing time to the and Color of Puffed Rice Cracker quality of instant Ledok, as well as to determine the appropriate pressurized cooking and freezing time of instant Ledok. The analysis performed in this research included analysis of yield,
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The 16th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand
water absorption, cooking time, and proximate analysis. The Technology, Gadjah Mada University, Yogyakarta 55281 results indicated that the longer the pressurized cooking and Indonesia. * Corresponding author: [email protected] freezing time, the smaller the yield, the greater the absorption of water, and the shorter the cooking time. The results of Kerandang (Canavalia virosa) seeds are containt bioactive proximate analysis indicated that the variation of pressurized compound, such as isoflavone whose beneficial effects need to cooking and freezing time did not affect the levels of protein, be explored. The intake of isoflavone genistein and daidzein has fat, crude fiber, ash and carbohydrate content of instant Ledok. been shown to provide protection against ROS, cardiovascular The most appropriate cooking and freezing time that resulted in disease, cancer disease, etc. The objective of this research are the best quality characteristics of instant Ledok was 12 minutes to know the isoflavone changes during fermentation of pressurized cooking time and 72 hours freezing time. kerandang milk and to evaluate its anticancer activity on colon cancer 26 cell. Kerandang milk was fermented by L. plantarum- Keywords: Instant Ledok, Traditional food, Quality pentosus T14 and L. plantarum-pentosus T35 for 24 hr at 37⁰C. characteristics, Pressurized cooking, Freezing The L. plantarum-pentosus T14 and L. plantarum-pentosus T35 growth rate, total lactic acid, pH and isoflavone content were OB 5 analysis. The viability of colon cancer 26 cells was assay using WST-8 method. The result indicate that a change of isoflavone Oil Deterioration during Frying of Salted Gourami under glucoside into isoflavone aglycone during fermentation by L. Atmospheric and Vacuum Conditions plantarum-pentosus T14 and L. plantarum-pentosus T35. The methanol extract of isoflavone from kerandang milk fermented Chairat Tangduangdee1, Eakkachart Tangsuwancharoen1. by L. plantarum-pentosus T14 and L. plantarum pentosus T35 (1) Department of Food Engineering, Faculty of Engineer, King have anticancer activity, as indicated by the decrease in viability Mongkut’s University of Technology Thonburi, Bangkok 10140, of colon cancer 26 cells. Methanol extract of isoflavones from Thailand. kerandang milk fermented by L. plantarum-pentosus T14 has
greater anticancer activity than methanol extract of isoflavones This research was aimed to study the effect of vacuum and from kerandang milk fermented by L. plantarum-pentosus T35 atmospheric pressure on the oil deterioration during frying of and methanol extract of kerandang milk. In conclusion, salted gourami. Palm oil was used as a heating medium and its fermentation of kerandang milk with lactic acid bacteria can qualities were evaluated at every five frying cycles. The qualities increase its functional value, such as anticancer activity. were classified into physical attributes, i.e. color and viscosity, and chemical attributes, i.e. acid value (AV), peroxide value (PV) Keywords : Kerandang (Canavalia virosa) milk, Fermentation, and total polar materials (TPM). The vacuum frying temperature Isoflavon, Colon cancer 26 cell, Cell viability of 120, 140, and 170°C under vacuum pressure of 150 mmHg were chosen with the frying time of 10-20 minutes to achieve the final moisture content of 3-4% (w.b.). The samples were OC 2 fried every hour up to 25 frying cycles. The oil sample was taken Microbiological Quality of Coconut (Cocos nucifera L.) about 100 mL without oil replenishment so as to measure its Sap Obtained from Sukabumi and Purbalingga, qualities, compared with that obtained from atmospheric frying Indonesia and Identification of Dominant Lactic Acid at 170°C. The result indicated that the vacuum condition could Bacteria. significantly slow down the deterioration of the frying oil in terms of AV, PV, TPM and color (p<0.05). However, the Lilis Nuraida1,2*, Mila Kharisma3, Dian Herawati1,2. (1) viscosity was not affected by the pressure. Under vacuum Southeast Asia Food and Agricultural Science and Technology frying, the frying temperature had more influence on AV, PV, (SEAFAST) Center, IPB, Bogor Indonesia. (2) Department of TPM and color of the oil than the frying time, whereas the Food Science and Technology, IPB, Bogor Indonesia. (3) Alumni viscosity was relatively stable. of Food Science and Technology, IPB, Bogor Indonesia. * Corresponding author: [email protected] Keywords: Frying, Gourami, Oil deterioration, Vacuum frying High sugar content and its neutral pH cause fresh coconut คลังความรู้ดิจิทัล มหาวิทยาลัยเกษตรศาสตร์ sap deteriorated quickly. The present study aims to evaluate the OC : Food Microbiology, Food Safety and microbiological quality of coconut sap obtained from Sukabumi Quality and Purbalingga Indonesia, and the effect of tapping duration, and to identifyหมดอายุวันที่ the dominant 28-10-2564 lactic acid bacteria (LAB). Initial OC 1 LAB count of fresh coconut sap of 6 hr tapping from Sukabumi and Purbalingga was above 7 log cfu.ml-1. The yeast and Isoflavone Changes during Fermentation of Kerandang Enterobacteriaceae count were lower by 1-2 log cfu.ml-1. The (Canavalia virosa) Milk using Lactobacillus plantarum- average pH value of fresh coconut sap ranged from 5 to 5.5 pentosus and Its Anticancer Activity with total sugar 15 to 15.2obrix. The microbial count and pH value indicated that the sap has undergoes spoilage during Djaafar, T. F. 1, Takuya Sugahara2, Endang S. Rahayu3, M. 3 3 2 tapping. Shortening the duration of tapping and using steril Nur Cahyanto , Umar Santoso , Kosuke Nishi . (1) The plastic bag for collecting the sap were not sufficient to improve Assessment Institute for Agricultural Technology Yogyakarta the microbiological quality of fresh coconut sap due to high 55584, Department of Agricultural Research and Development, number of microorganism in the coconut florets. Storage the Ministry of Agriculture, Indonesia. (2) Animal Cell Technology sap after tapping subsequently increased yeast count however Laboratory, Faculty of Agriculture, Ehime University, Matsuyama decreased the number of Enterobacteriaceae and no significant 790-8566. (3) Food Science Department, Faculty of Agricultural effect on the LAB. The dominant LAB was identified as
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