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Phisut Naknaen,Teerarat Itthisoponkul,Anchisa Sondee,Nutchanok Angsombat 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
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.
Suppasin Thangrongthong,Narathip Puttarat,Boonyarut Ladda,Teerarat Itthisoponkul,Wichchunee Pinket,Kittiwut Kasemwong,Malai Taweechotipatr 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.11
Microencapsulation technology can be used toimprove the probiotic viability under stress condition in thehuman gastrointestinal tract and during storage. The purposeof this study was to evaluate the protective effect ofencapsulation materials on the survival of GABA-producingprobiotics using alginate containing cassava starchnanocrystals under simulated gastrointestinal conditionsand shelf storage. Lactobacillus brevis ST-69, GABAproducingprobiotic strain, was isolated from kimchi andencapsulated using emulsion technique. The GABAactivity, encapsulation efficiency, morphology, probioticviability were evaluated. The encapsulation efficiencyusing emulsion technique was 89.72%. Probiotic encapsulatedin alginate-nanocrystalline starch gel capsulesshowed high survival rate at 94.97% of probiotic cellsunder simulated gastrointestinal conditions and duringlong-life storage at 4 C compared to free cells. Resultsshowed that for improving the viability of probioticsagainst gastrointestinal and storage conditions, complexmaterials with nanocrystalline starch might be a betterencapsulating matrix for the preparation of gel capsules.