The influence of maltodextrin with different concentrations (0-30%) and dextrose equivalent (dextrose equivalent 10 and dextrose equivalent 15) under different environmental stresses (pH 3-8, NaCl 0-500 mM, and sucrose 0-20%) on the stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions was investigated by mean particle diameter, particle size distribution, ζ-potential, microstructure, and viscosity. Sesame oil-in-water emulsions containing anionic droplets stabilized by interfacial membranes comprising whey protein concentrate/κ-carrageenan/maltodextrin (15% sesame oil, 0.5% whey protein concentrate, 0.2% κ-carrageenan, 0.02% sodium azide and 0-30% maltodextrin with dextrose equivalent of 10 and 15, 5 mM phosphate buffer, pH 7) were produced using a homogenizer. The primary emulsion (1°) containing whey protein concentrate-coated droplets was prepared by homogenizing. The secondary emulsion (2°) containing whey protein concentrate-κ-carrageenan in the absence or presence of maltodextrin was produced by mixing the 1° emulsion with an aqueous κ-carrageenan in the absence or presence of maltodextrin solution. There were no significant changes in mean droplet diameter and ζ-potential of droplets at any maltodextrin concentration (0-30%) or dextrose equivalent (10 and 15) after 24 h storage. The apparent viscosity of emulsions increased when the maltodextrin concentration increased. The 2° emulsion containing 15% maltodextrin with dextrose equivalent of 10 had the stability to aggregation at pH 6-8, NaCl ≤ 300 mM, and sucrose 0-20%. The addition of maltodextrin to emulsion can be used to form emulsions with different physicochemical properties for various applications in food processing (for example, encapsulation).
Commercial instant Tom‐Yum mixes that are currently marketed compare unfavorably in taste and aroma with freshly prepared soup. By comparing an experimental garcinia Tom‐Yum with traditional ingredients and a commercial mix, this study evaluated the total phenolic content and antioxidant activity of herbs and spices used in preparation, and compared consumer preference. The galangal methanolic extract had the highest total phenolic content and antioxidant activity, while the garcinia methanolic extract was lowest in both. Antioxidant activity loss was significant during processing, using vacuum drying. However, adding dried kaffir lime leaf separately increased the total phenolic content and antioxidant activity. These affected the methanolic extracts of the experimental mix, which were higher than that of the commercial mix (P < 0.05). Consumers preferred the taste of the experimental garcinia Tom‐Yum soup than the commercial product. Results suggest that an instant garcinia Tom‐Yum mix can be produced with high nutritive value and consumer preference. PRACTICAL APPLICATIONS The garcinia Tom‐Yum mix could be used as a high acid seasoning to produce the Tom‐Yum soup, a popular hot and sour Thai soup. Its unique taste and spiciness, and being low in fat and calories, enhance its popularity worldwide.
Sorghum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.
The hydroethanolic extract obtained from a germinated brown rice (Oryza sativa L. indica) grown under conditions that favor high concentration of γ γ γ γ-aminobutyric acid (GABA) was evaluated for acute and subchronic toxicities in rodents. Intragastric administration of this extract to Swiss albino mice of both sexes at a single dose of 2 g/kg body weight produced no toxicity signs during 7 days of observation. For the subchronic toxicity study, the germinated brown rice extract at 75, 150, and 300 mg/kg body weight was administered daily to Wistar rats by oral gavage for 12 weeks. Ten male and ten female rats were used for each dose. In all instances, consumption of the extract showed no adverse effects on behavior, growth or health status of these animals throughout the study period. After 12 weeks of feeding, no significant dose-related differences in blood biochemical parameters were detected among the groups. Hematological profiles of the test groups did not alter from those of the controls. In addition, either gross necropsy or histopathological examination of their visceral organs did not reveal any abnormal appearances. These results suggest that either short or long-term exposure of the extract from GABA-rich germinated brown rice grains may have no negative influence on general well-being of our experimental animals.
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