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By-products from sacha inchi (Plukenetia volubilis L.) oil extraction as the husk and shell are used as low value fertilizer or animal feed. The nutritive values, antioxidant activities, phenolics, and in vitro health-related activities of the sacha inchi husk and shell were investigated and compared to increase their economic potential as future food sources. Higher protein, carbohydrates, and total dietary fiber content were detected in the husk, while higher fat content and energy were found in the shell. Several phenolics were also detected in both the husk and shell, with p-coumaric acid being the most abundant phenolic in the shell and caffeic acid in the husk. Total phenolic content was 1.6-fold greater in the shell than in the husk, leading to 1.8–2.7-fold higher antioxidant activity and 1.2-fold higher anti-glycation activity. Various types and quantities of phenolics also led to diverse in vitro enzyme inhibitory activities in the husk and shell. Knowledge received from this research might be useful to maximize the utilization of by-products from sacha inchi oil extraction as future food sources with valuable nutritional compositions, phenolics, and potential health benefits. Further investigations on the health properties of the sacha inchi husk and shell should include toxicity, bioaccessibility, and in vivo experiments.

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This research aimed to study the effect of xanthan gum (XG) on physico-chemical and sensory properties of sweet sticky rice puree diet (SRD). The 3 different concentrations of XG at 0.75, 1.00, and 1.25 % (w/w) were added to SRD. The results showed that shear stress and shear rate (50 s-1) at 25 °C of SRD with 0.75, 1.00, and 1.25 % (w/w) were fitted to the power law model with high determination coefficients (R2 = 0.94 - 0.97). All of the SRD samples showed high shear-thinning behavior (n = 0.18 - 0.21), and the apparent viscosities were in the range of 5.13 to 7.07 Pa.s. Thus, all 3 SRD samples were classified as pureed diet. Sensory evaluation was conducted by 20 elderly people with dysphagia, who classified as an untrained panel. The results showed that texture, color, flavor, taste, and overall acceptability of SRD with different levels of XG were not significantly different (p > 0.05), but SRD with 0.75 % XG was selected to be further developed, because it was identified by the elderly people with dysphagia that it was the easiest to swallow puree diet. In addition, the total phenolic content and antioxidant activities by DPPH, FRAP, and ORAC assay of SRD with 0.75 % XG were 29.52 mgGAE/100g, 45.16, 88.96, and 497.87 µmol TE/100g, respectively. In conclusion, SRD could improve swallowing safety for the elderly with dysphagia and is able to be classified as a pureed diet following the standards of the National Dysphagia Diet.