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Kaewpetch K, Yolsuriyan S, Disayathanoowat T, Phokasem P, Jannu T, Renaldi G, Samakradhamrongthai RS. Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels 2024; 10:282. [PMID: 38667701 PMCID: PMC11049484 DOI: 10.3390/gels10040282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28-32%), xylitol (13-17%), and gelatin (6-10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 103 g.force of hardness, -0.56 × 103 g.sec of adhesiveness, 11.96 × 103 N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7-7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.
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Affiliation(s)
- Kultida Kaewpetch
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Saowapa Yolsuriyan
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Terd Disayathanoowat
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Patcharin Phokasem
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Taruedee Jannu
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Gerry Renaldi
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Demirci S, Elmaci C, Atalar İ, Toker OS, Palabiyik I, Konar N. Influence of process conditions of alkalization on quality of cocoa powder. Food Res Int 2024; 182:114147. [PMID: 38519177 DOI: 10.1016/j.foodres.2024.114147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0-6.0 g/100 mL), alkalization temperature (60-90 °C), and time (20-40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design. The physicochemical and color properties of samples, powder characteristics, volatile component profile, total polyphenol content (TPC), as well as antioxidant activity potentials using different methods (DPPH and ABTS) were determined. Significant models were identified for the effects on major alkalization indicators (L*, a*/b*, pH), as well as TPC and antioxidant activity potential (DPPH), which are the main motivators for the preference and consumption of cocoa products (p < 0.05). The established model was validated, and their predicted values were found to be very close to real results. It was determined that the alkali concentration had a more significant effect on dependent variables, especially on alkalization indicators, compared to the other independent variables. Furthermore, strong correlations were determined between TPC and antioxidant activity potential and color properties (L*, a*, b*, and a*/b*). Optimum concentration, temperature and time were found to be 5.3 %, 84 °C and 35.7 min for maximizing a*/b* value. The establishment of such models lead to optimizing process conditions of alkalization with minimum effort and labor force for obtaining cocoa powder with desired quality depending on the usage purpose.
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Affiliation(s)
| | | | - İlyas Atalar
- Eskisehir Osmangazi University, Agriculture Faculty, Food Engineering Department, Eskisehir, Turkey
| | - Omer Said Toker
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Tekirdag Namik Kemal University, Agriculture Faculty, Food Engineering Department, Tekirdag, Turkey
| | - Nevzat Konar
- Ankara University Agriculture Faculty, Dairy Technology Department, Ankara, Turkey.
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Andreone A, Kozono ML, Schenk M, Guerrero S. A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3013-3026. [PMID: 38053417 DOI: 10.1002/jsfa.13193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/17/2023] [Accepted: 12/06/2023] [Indexed: 12/07/2023]
Abstract
BACKGROUND Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. RESULTS For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. CONCLUSION The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Antonella Andreone
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María Luz Kozono
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Marcela Schenk
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Sandra Guerrero
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
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Vojvodić Cebin A, Bunić M, Mandura Jarić A, Šeremet D, Komes D. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics. Polymers (Basel) 2024; 16:259. [PMID: 38257059 PMCID: PMC10818720 DOI: 10.3390/polym16020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.
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Affiliation(s)
| | | | | | | | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.V.C.); (M.B.); (D.Š.)
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Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods 2023; 12:3682. [PMID: 37835334 PMCID: PMC10572387 DOI: 10.3390/foods12193682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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Affiliation(s)
- Shiyu Wu
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Yihui Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Changrong Ou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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Dalabasmaz S, Melayim ME, Konar N. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels. J Texture Stud 2023. [PMID: 37718251 DOI: 10.1111/jtxs.12800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
In this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen
| | - Mehmet Erhan Melayim
- Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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Chandel R, Kumar V, Kaur R, Kumar S, Gill MS, Sharma R, Wagh RV, Kumar D. Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01894-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Junsara K, Yupanqui CT, Kawee-ai A, Samakradhamrongthai RS. Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products. Foods 2023; 12:foods12061138. [PMID: 36981064 PMCID: PMC10048085 DOI: 10.3390/foods12061138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/18/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023] Open
Abstract
Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin I converting enzyme (ACE)-inhibitory activity of the developed jellies (p < 0.05). The optimized jelly contained 0.11% SY and 0.50% HR crude protein extract. The rice jelly fortified with lyophilized RBCP presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant activity and ACE-inhibitory activity. Therefore, the crude protein extract of rice brans is a potential raw material that can be used in jelly products as a cheap material to improve the jelly’s nutritional quality without affecting consumer acceptability. The outcome of the present investigation confirms that rice bran extracts may have the potential to be further exploited as ingredients in foods.
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Affiliation(s)
- Kanthaporn Junsara
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Chutha Takahashi Yupanqui
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Arthitaya Kawee-ai
- Department of Cannabis and Medicinal Plants for Local Development, Graduate School, Payap University, Chiang Mai 50000, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: ; Tel.: +66-5394-8228
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Pekdogan Goztok S, Gunes R, Toker OS, Palabiyik I, Konar N. Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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