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This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage. The pH values and mean lactic acid bacteria counts of NPC-added (0.3 to approximately 0.7%, wt/vol) and cholesterol-reduced yogurt ranged from 4.19 to 4.41 and from 4.75 x 10(8) to 9.70 x 10(8) cfu/mL, respectively, when stored at 4 degrees C for 20 d, thereby indicating a possibility of prolonging the shelf life of yogurt. In color, the a* and b* values for cholesterol-reduced yogurt were not significantly influenced by the addition of NPC (0.1 to approximately 0.7%, wt/vol); however, the L* values significantly decreased with the addition of the greatest concentration (0.7%, wt/vol) of NPC at 0-d storage. The sensory test revealed that the astringency scores significantly increased at 0-d storage when the greatest concentration (0.7%, wt/vol) of NPC was added into cholesterol-reduced yogurt. Based on the data obtained from the current study, it is concluded that concentrations (0.3 to ~0.5%, vol/vol) of NPC could be used to produce an NPC-added and cholesterol-reduced yogurt without significantly adverse effects on the physicochemical, microbial, and sensory properties.

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This study investigated the effects of different heating times (30-150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids (rutin, quercetin, and luteolin) in LJ were significantly increased after heat treatments. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP and reducing power, of LJ, were improved after heating. Antioxidant activities were positively correlated with total phenolic, total flavonoid, chlorogenic acid, caffeic acid, and quercetin contents.

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The objective of this present study was to determine the structural, physicochemical, and in-vitro digestibility properties of cross-linked rice starch with citric acid (CARS). Native rice starch (NRS) was cross-linked with different concentrations of citric acid (0, 1, 10, and 30%, w/w) of starch dry basis. The SEM results showed that cross-linking with citric acid induced changes in the morphology of starch granules. Compared with NRS, a new peak at 1734 cm −1 appeared in FT-IR spectra of CARS samples, except CARS1. In the X-ray diffraction patterns, crystalline peaks of all CARS samples became much smaller or even disappeared, as compared to that of NRS. 13 C NMR spectra of CARS10 and CARS30 showed new peaks at about 45.55 ppm; in particular, an additional peak at 178.94 ppm occurred in the spectrum of CARS30. The swelling factor, light transmittance, thermal properties, and pasting properties of CARS were significantly lower than those of NRS. Furthermore, resistant starch contents of NRS were significantly increased, while the rapidly digestible starch and slowly digestible starch contents of NRS were significantly decreased after cross-linking with citric acid. Therefore, cross-linked rice starch with citric acid showed potential for application as a dietary fibre source in the food industry.