Cassava tuber was used to produce fermented cassava flour with aid of lactic acid bacteria which is Lactobacillus plantarum, Lactobacillus bulgaricus and Pediococcus pentosaceus. This study aimed to determine effect different starter culture on physicochemical properties and characterization of cassava flour by lactic acid bacteria. Various type of cassava flour (L. plantarum, L. bulgaricus, P. pentosaceus and mixed starter culture) were made as the variable in determining their effect on physicochemical properties and characterization of the fermented cassava flour. The physicochemical properties that conducted on fermented cassava flour was protein content, moisture content and water activity analysis, pH and total titratable acidity analysis. Highest protein content with value (45.49%) was found in fermented cassava flour with L. bulgaricus. It was found that fermentation cassava with microbial starter culture shown the increasing amount of the protein content of the flour. This is due to the action of enzymes produced by the microbial starter culture. The fermented cassava flour also been characterized by using Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM). In conclusion, this study shows that protein content of cassava flour increases due to the fermentation by microbial starter culture.
Sisa biji jeruk mangga (PMS) daripada industri jeruk mangga boleh meningkatkan kos pengeluaran dan pencemaran alam sekitar. Kajian terdahulu mendapati lemak biji mangga boleh dijadikan punca alternatif lemak koko (CBA) dalam penghasilan coklat. Oleh itu, penyelidikan ini dijalankan bagi mengetahui hasil ekstrak optimum lemak biji jeruk mangga (MPB) melalui tiga kaedah pengekstrakan iaitu maserasi, Soxhlet dan pengekstrakan bendalir lampau genting-karbon dioksida (SFE-CO2) dengan menggunakan kaedah respons permukaan-reka bentuk komposit berpusat (RSM-CCD). Keputusan parameter optimum adalah seperti berikut; maserasi (262 min, 100 mL heksana dengan 4.40% hasil); Soxhlet (300 min, 150 mL heksana dengan 7.87% hasil) dan SFE-CO2 (297 bar, 64 °C dengan 6.66% hasil). MPB yang diekstrak daripada semua kaedah dibandingkan dengan lemak koko komersial (CCB). MPB mengandungi asid lemak perlu (EFA) dan omega-3 yang tinggi serta lemak tepu yang rendah berbanding CCB. MPB ekstrak daripada SFE-CO2 mempunyai asid lemak dan profil pencairan yang hampir sama dengan CCB. SFE-CO2 juga mengekstrak lebih banyak EFA dan omega-3 (p<0.05) daripada maserasi dan Soxhlet. Oleh itu, MPB ekstrak daripada SFE-CO2 berpotensi sebagai punca CBA yang terbaik dalam penghasilan coklat.
Buah mangga boleh dimakan segar atau diproses menjadi jus dan jeruk tetapi hanya isi digunakan dan bijinya dibuang. Kajian terdahulu mendapati bahawa biji mangga mempunyai lemak seperti lemak koko. Objektif kajian ini adalah untuk menentukan komposisi pemakanan dalam sisa biji jeruk mangga (SBJr) dan sisa biji jus mangga (SBJs); jumlah lemak antara SBJr dan SBJs melalui pengekstrakan bendalir lampau-genting (SFE); serta komposisi asid lemak dan takat lebur gelincir (SMP) terhadap lemak koko komersil (LK). Analisis proksimat menunjukkan bahawa SBJr dan SBJs mengandungi karbohidrat, lemak, protein, abu dan kelembapan. Pengekstrakan lemak SBJr dan SBJs menggunakan SFE (suhu 72 °C; tekanan 42.4 Mpa; 60 min; 4 mLmin-1 CO₂) menunjukkan lemak SBJr lebih tinggi(p<0.05) (6.4%) berbanding SBJs (3.37%). Lima jenis asid lemak ditemui dalam SBJr, SBJs dan LK iaitu asid palmitik, stearik, oleik, linoleik dan linolenik dengan kandungan (%) yang berbeza(p<0.05) bagi semua sampel. SMP bagi lemak SBJr (34.2 °C) lebih tinggi (p<0.5) diikuti oleh SBJs (32.17 °C) dan LK (30.27 °C). Walaupun ciri-ciri kimia lemak SBJr dan SBJs berbeza dengan LK, tetapi kedua-duanya berpotensi sebagai pengganti LK yang lebih baik kerana mengandungi asid lemak tak tepu yang lebih tinggi(p<0.05) dan asid lemak tepu yang lebih rendah(p<0.05) daripada LK. Penggunaan SBJr lebih praktikal kerana kandungan lemaknya tinggi dan SMP lemak ini sesuai dengan keadaan cuaca tropika.
The aim of this research was to study the effect of spray drying condition on quality of kantan (Etlingera elatior) powder and their characteristics. Effects of Hanjeli Flour and Modified Cassava Flour (MOCAF) concentration at 5 % (wt/v) and Maltodextrin concentrations at 5 %, 10 %, 15 %, 20 % and 2 5% (w/v), on physical properties and antioxidant properties of spray dried kantan powder were investigated. Agridon mini spray dryer, model AG-1-06, was used in this research which an inlet and outlet air temperature, feed flow rate and air spray pressure control range was standardize at 180°C, 80°C, 3.0 Lh−1 and 0.7-1.4 kgcm−2, respectively. The result of this study resulted 5 % MOCAF were showed the higher in physical and antioxidant properties such as process yield (31.82 %), flowability (30°) and ABTS (50.50%) of spray-dried kantan powder compared to 5 % Hanjeli flour and 5 % maltodextrin. Next, increased maltodextrin concentrations resulted in increased process yield (31.04 %-36.03 %), bulk density (0.33 g/ml-0.48 g/ml) and flowability (37°-57°), while the solubility (50.50-133.30 sec), wettability (14.90-45.20 sec), moisture content (5.24 %-5.83 %) and absorbance (2.44-0.99) decreased. However, there were no significant changes in the water activity (0.22-0.37) and soluble solid (15.16 %-16.80 %) of the kantan powder at all maltodextrin concentrations. The degradation percentage of antioxidant contents ranged in 36 %-66 % in DPPH, ABTS, TPC and TFC after spray drying process at higher temperature. The results from this study can be used to develop instant beverages, cube production as a ready-cook product and several food formulations such as ice-cream, desserts, bakery products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.