Watermelon rind powder (WRP) is a rich source of dietary fiber and bioactive compounds, hence it could be used in the development of functional foods such as cookies. Different replacement levels of wheat flour with either WRP or hi-maize starch (HMS) (10-30%) on the quality of the cookies made were studied. The dietary fiber content in the cookies increased with incorporation of increasing level of either WRP or HMS. Increasing the proportion of the WRP in the cookie making resulted in an increase in the total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and the ferric reducing antioxidant power. Using up to 20% of WRP and 30% of HMS in the cookie making promotes: increase in dietary fiber, decrease in predicted glycemic index to medium (for WRP) and low (for HMS) levels, and improving the antioxidant activity. These changes still produce an acceptable cookie.

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To cite this article: Petchwattana, N. et al. (2019). 3D printing filaments prepared from modified poly(lactic acid)/teak wood flour composites: An investigation on the particle size effects and silane coupling agent compatibilisation.

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The effect of active chlorine concentrations (1-5%) on the properties of jackfruit seed starch was investigated. Both the carbonyl and carboxyl contents of the oxidized starches generally increased with progressive increases in the active chlorine concentration. No evidences of alteration in the morphology and X-ray diffraction pattern were observed after oxidation, while the decrease in relative crystallinity was found. The swelling power of the oxidized starch tended to decrease with the active chlorine levels, particularly at a low level of active chlorine (1-3%). No significant differences in the peak temperature (Tp) and the end temperature (Te) were found between the native and the oxidized starches, while the oxidized starches had lower onset temperatures (To). Parameters, such as pasting temperature, peak viscosity, and setback, decreased with the concentration of active chlorine. In addition, lower syneresis and turbidity were found in all oxidized starches during refrigerated storage compared to the native starch.

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Jam has a high calorific value because of high sugar content. Low-calorie jam products can be made using the combinations of noncaloric and carbohydrate sweeteners. The partial or full replacement of sucrose with xylitol could be applied to produce low sugar food products. Thus, the objective of this study was to evaluate the properties of low sugar cantaloupe jams as influenced by the substitution of sucrose with xylitol (0-100% xylitol). The sample produced by 100% sucrose was used as the control treatment. Increasing the xylitol content increased the lightness (L * ) and spreadability, while a reduction of redness (a * ), hardness, stickiness, water activity, total sugar, reducing sugar, and 5-hydroxymethylfurfural content were observed. There were no significant differences in proximate compositions, total phenolics, vitamin C, and β-carotene content among the samples while the antioxidant activities as accessed by DPPH-radical scavenging activity and ferric reducing antioxidant power tended to decrease with increasing xylitol content. The sensory attributes were not significantly different between the control sample and the samples containing 25% and 50% xylitol. It can be concluded that the partial replacement of sucrose with xylitol, particularly up to 50%, could be recommended to utilize in the cantaloupe jam production. The incorporation of xylitol in the cantaloupe jam formulation could reduce sugar content, resulting in the reduction of calories.

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