Albert Charles - Independent Researcher (original) (raw)
Papers by Albert Charles
Discrimination of Kyoho grape ( Vitis labruscana ) skin, seed and flesh antioxidant activities by solvent extraction: application of advanced chemometrics
International Journal of Food Science & Technology
An integrated sustainable approach for the development of Kyoho skin functional tea
International Journal of Food Science & Technology
An optimized low‐salinity seawater decolorizing method produces decolorized seaweed (Kappaphycuz alvarezii) as semi‐refined carrageenan raw material
International Journal of Food Science & Technology
Effect of drying techniques on color and bioactive potential of two commercial edible Indonesian seaweed cultivars
Journal of Applied Phycology
Antioxidants
Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) trac... more Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with prob...
Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding
Annals of Agricultural Sciences
Foods
Probiotic bacteria are usually encapsulated to increase their survival through passage of the sim... more Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL) and arrowroot starch (arrowroot 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL). The effects of different coatings were evaluated for their viability in the GIT and yogurt. The findings indicated no significant differences at p > 0.05 in the survival of the encapsulated cells with increased concentrations of arrowroot and maltodextrin. The viability of the encapsulated bacteria was increased in the simulated GIT with high counts of 109 cfu/mL after 30 min stiffening in 1 µm size beads. However, the bead fermented yogurt exhibited insignificant difference on the survivability of the organisms in a simulated GIT after 15 days. Lactobacillus plantarum, Weissela paramesenteroides, Enterococcus faecalis, and Lact...
Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars
Journal of Chemometrics
Molecular Nutrition & Food Research, 2010
Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved ... more Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved in angiogenesis and tumor metastasis. Matrix metalloproteinases (MMPs) are key enzymes in the degradation of extracellular matrix, and their expression may be dysregulated in lung cancer metastasis. In this study, we investigated the anti-invasive mechanism of resveratrol in lung cancer cells. HO-1 was shown to be elevated ($4.7-fold) in lung cancer tumor samples as compared with matched normal tissues. After treatment of lung adenocarcinoma cell line A549 cells with resveratrol (50 mM) for 24 h, the migratory and invasive abilities (38 and 30% inhibition, respectively) of A549 cells were significantly reduced. Resveratrol significantly inhibited HO-1-mediated MMP-9 (35% inhibition) and MMP-2 (28% inhibition) expression in lung cancer cells. Nuclear factor (NF)-kB inhibitor induced a marked reduction in MMP-9 and MMP-2 expression, suggesting NF-kB pathway could play an important role. Furthermore, HO-1 inhibition and silencing significantly suppressed MMPs and invasion of lung cancer cells. Our results suggest that resveratrol inhibited HO-1 and subsequently MMP-9 and MMP-2 expression in lung cancer cells. The inhibitory effects of resveratrol on MMP expression and invasion of lung cancer cells are, in part, associated with the HO-1-mediated NF-kB pathway.
Molecular Nutrition & Food Research, 2010
Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved ... more Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved in angiogenesis and tumor metastasis. Matrix metalloproteinases (MMPs) are key enzymes in the degradation of extracellular matrix, and their expression may be dysregulated in lung cancer metastasis. In this study, we investigated the anti-invasive mechanism of resveratrol in lung cancer cells. HO-1 was shown to be elevated ($4.7-fold) in lung cancer tumor samples as compared with matched normal tissues. After treatment of lung adenocarcinoma cell line A549 cells with resveratrol (50 mM) for 24 h, the migratory and invasive abilities (38 and 30% inhibition, respectively) of A549 cells were significantly reduced. Resveratrol significantly inhibited HO-1-mediated MMP-9 (35% inhibition) and MMP-2 (28% inhibition) expression in lung cancer cells. Nuclear factor (NF)-kB inhibitor induced a marked reduction in MMP-9 and MMP-2 expression, suggesting NF-kB pathway could play an important role. Furthermore, HO-1 inhibition and silencing significantly suppressed MMPs and invasion of lung cancer cells. Our results suggest that resveratrol inhibited HO-1 and subsequently MMP-9 and MMP-2 expression in lung cancer cells. The inhibitory effects of resveratrol on MMP expression and invasion of lung cancer cells are, in part, associated with the HO-1-mediated NF-kB pathway.
Effect of Freeze-Drying on Phenolic Content and Antioxidant Activity of Tainong 57, Tainong 66, and Tainong 73 Cultivars of Sweet Potato (Ipomoea batatas Lam)
Journal of International Cooperation, Mar 1, 2009
Switching mode current limiting power controller circuit
Fermented Iron-fortified Whey Beverage for School Lunch Programs in Central America
Journal of International Cooperation, Mar 1, 2013
ABSTRACT Whey, a high nutritious by-product of the cheese industry, is increasingly used as a mai... more ABSTRACT Whey, a high nutritious by-product of the cheese industry, is increasingly used as a main ingredient in functional beverages and foods worldwide. Fortifiying dairy products with iron have been an effective strategy in combating malnutrition. In this study, a fermented iron-fortified whey beverage was developed using Lactobacillus acidophilus or L. delbrueckii subsp. bulgaricus fermentation. Two sources of iron fortification with or without ascorbic acid addition were used. Physicochemical characteristics and bacterial counts were evaluated over 21 days at 4°C. Results showed that both bacteria grew in a range of 8.1 to 8.9 log CPU/ml, which is considered to be a normal count for probiotic bacteria. Moreover, the addition of iron and ascorbic acid resulted in an acceptable pH of 3.82, 0.42% lactic acid and no undesirable off-flavors. This novel fortified whey is a promising low-cost functional beverage to help alleviate malnutrition in primary school meals in Central America.
Food Hydrocolloids, 2007
Starch and mucilage extracts of sweet cassava tubers were incorporated into wheat flour–cassava s... more Starch and mucilage extracts of sweet cassava tubers were incorporated into wheat flour–cassava starch (WF–CS) composite mix to make Chinese noodle. CS was extracted from fresh 1- and 2-yr-old sweet cassava tubers and was mixed at an optimized ratio of 70:30 into patent hard red Spring wheat (HRSW) flour. Noodles of proportional substitution of cassava mucilage in WF–CS blends were
Antioxidant effects of 14 Chinese traditional medicinal herbs against human low-density lipoprotein oxidation
Journal of Traditional and Complementary Medicine, 2015
The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal... more The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal herbs against oxidized low-density lipoprotein (LDL) formation was evaluated. Prolongation of the lag phase of LDL oxidation depended on the concentration of the herbs. The concentration of each herb that was able to prolong the lag time by about two-fold was calculated and expressed as doubling-time concentration. The lower the doubling-time concentration, the stronger the inhibitory effect exhibited toward LDL oxidation. Among them, Chrysanthemi Flos (Chrysanthemum morifolium ramat; gān jú huā), Crataegi Fructus (Crataegus pinnatifida Bge. var. major N.E.Br.; shān zhā), and Roselle (Hibiscus sabdariffa Linn.; luò shén) showed significant inhibitory effects. Correlation coefficients between doubling-time concentration and radical-scavenging activities were high; the total phenolic content was also high. In conclusion, phenolic compounds contributed not only to antioxidant activities, but also to the inhibitory effect against LDL oxidation. Chrysanthemi Flos, Crataegi Fructus, and H. sabdariffa, with lower doubling-time concentrations, could be potent phytochemical agents to reduce LDL oxidation and prevent the progression of atherosclerosis.
Optimization Lactic Acid Production from Molasses Renewable Raw Material through Response Surface Methodology with Lactobacillus Casei M-15
APCBEE Procedia, 2014
Functional properties of arrowroot starch in cassava and sweet potato composite starches
Food Hydrocolloids, 2015
ABSTRACT Root and tuber composite flours and/or starches can meet industrial requirements of carb... more ABSTRACT Root and tuber composite flours and/or starches can meet industrial requirements of carbohydrate-based food products since they gelatinize at relative low temperatures with rapid and uniform swelling of granules, and they exhibit a high viscosity profile compared to cereal starches. Arrowroot starch (10, 20, 30, and 40%, respectively) was mixed in cassava and sweet potato starches and their resulting composite gels were investigated for their gelatinization enthalpies, pasting, and freeze-thaw properties. Peak viscosities of composite starches significantly increased (P < 0.05) from 224.45 to 360.25 RVU in cassava mix, to 306.65–580.25 RVU in sweet potato mix. The gelatinization enthalpies of sweet potato and cassava composite starches were significantly affected, which suggested that the thermal energy during gelatinization to break the structural element in starch granular packing was substantially altered with increasing increments of AS. This meant that granular intermolecular bond increased, whereas granule swelling decreased. The addition of AS minimized freeze-thaw damage by reducing the available water to form ice crystals in cassava and sweet potato gel pastes after the first freeze-thaw cycle. This confirmed that partial substitution of cassava and sweet potato starches with AS formed a paste with improved freeze-thaw stability. Addition of arrowroot starch to cassava and sweet potato starches apparently improved gel stability and may find use in modulating gelling properties of these starches in commercial products.
Starch - Stärke, 2004
Cassava starches (Manihot esculenta Crantz) were prepared from tubers of Kaesetsart 50 (KU50), Ra... more Cassava starches (Manihot esculenta Crantz) were prepared from tubers of Kaesetsart 50 (KU50), Rayong 5, Hanatee and KMUL 36-YOO2 (YOO2) and their physicochemical properties studied using the Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and rheometry. Amylose content was determined by iodine potentiometric titration (IPT) and gel permeation chromatography (GPC). Starch contents of the tubers varied from 34.2 to 35.1% and protein and fiber contents in the starches varied from 0.8 to 1.1% and 0.6 to 0.8%, respectively. The cassava starches contained 0.06-0.12% lipid and 0.7% to 0.9% ash. Amylose content determined by IPT (15.9 to 22.4%) had higher positive correlation with peak viscosity, breakdown and gel consistencies (R 2 = 0.835, 0.772, 0.859), respectively, whereas GPC (18.1 to 25.3%) showed high correlation with setback (R 2 = 0.923) and DH (R 2 = 0.579). The onset gelatinization temperatures varied from 59.7-64.47C, and KU50 exhibited highest DH of 13.7 J/g. Hanatee and YOO2 formed clear gels with higher peak viscosities, setback and gel consistency viscosities attributed to their higher amylose contents. Retrogradation of KU50 and Rayong 5 tended to be more severe on cooling and formed opaque gels, showing higher resistance to shearing, properties attributed to recrystallized amylopectin fractions.
Role of Intact Starch Granules and Gluten on Texture of Taiwanese Flaky Snack
Journal of Texture Studies, 2004
ABSTRACT Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation t... more ABSTRACT Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation tests, to study the functional roles of the intact starch granule and different levels of flour gluten on texture development of the snack. The role played by the enzyme, transglutaminase, was also investigated. Instron results showed that at different levels of flour gluten, there was significant distribution of hardness and fracture intensities. Transglutaminase activity exhibited and confirmed the expected binding or crosslinking activity in the gluten-protein network matrix of the snack structure. Scanning micrographs showed intact starch granules dispersed within the network matrix of the snack samples. The role of the intact starch granule dispersed throughout the gluten matrix system, significantly increases the crispness of the flaky snack.
Journal of Food Science, 2009
By adjusting the mixing order of ingredients in traditional formula, an innovative bread making p... more By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.
Discrimination of Kyoho grape ( Vitis labruscana ) skin, seed and flesh antioxidant activities by solvent extraction: application of advanced chemometrics
International Journal of Food Science & Technology
An integrated sustainable approach for the development of Kyoho skin functional tea
International Journal of Food Science & Technology
An optimized low‐salinity seawater decolorizing method produces decolorized seaweed (Kappaphycuz alvarezii) as semi‐refined carrageenan raw material
International Journal of Food Science & Technology
Effect of drying techniques on color and bioactive potential of two commercial edible Indonesian seaweed cultivars
Journal of Applied Phycology
Antioxidants
Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) trac... more Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with prob...
Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding
Annals of Agricultural Sciences
Foods
Probiotic bacteria are usually encapsulated to increase their survival through passage of the sim... more Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL) and arrowroot starch (arrowroot 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL). The effects of different coatings were evaluated for their viability in the GIT and yogurt. The findings indicated no significant differences at p > 0.05 in the survival of the encapsulated cells with increased concentrations of arrowroot and maltodextrin. The viability of the encapsulated bacteria was increased in the simulated GIT with high counts of 109 cfu/mL after 30 min stiffening in 1 µm size beads. However, the bead fermented yogurt exhibited insignificant difference on the survivability of the organisms in a simulated GIT after 15 days. Lactobacillus plantarum, Weissela paramesenteroides, Enterococcus faecalis, and Lact...
Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars
Journal of Chemometrics
Molecular Nutrition & Food Research, 2010
Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved ... more Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved in angiogenesis and tumor metastasis. Matrix metalloproteinases (MMPs) are key enzymes in the degradation of extracellular matrix, and their expression may be dysregulated in lung cancer metastasis. In this study, we investigated the anti-invasive mechanism of resveratrol in lung cancer cells. HO-1 was shown to be elevated ($4.7-fold) in lung cancer tumor samples as compared with matched normal tissues. After treatment of lung adenocarcinoma cell line A549 cells with resveratrol (50 mM) for 24 h, the migratory and invasive abilities (38 and 30% inhibition, respectively) of A549 cells were significantly reduced. Resveratrol significantly inhibited HO-1-mediated MMP-9 (35% inhibition) and MMP-2 (28% inhibition) expression in lung cancer cells. Nuclear factor (NF)-kB inhibitor induced a marked reduction in MMP-9 and MMP-2 expression, suggesting NF-kB pathway could play an important role. Furthermore, HO-1 inhibition and silencing significantly suppressed MMPs and invasion of lung cancer cells. Our results suggest that resveratrol inhibited HO-1 and subsequently MMP-9 and MMP-2 expression in lung cancer cells. The inhibitory effects of resveratrol on MMP expression and invasion of lung cancer cells are, in part, associated with the HO-1-mediated NF-kB pathway.
Molecular Nutrition & Food Research, 2010
Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved ... more Resveratrol exhibits potential anti-carcinogenic activities. Heme oxygenase-1 (HO-1) is involved in angiogenesis and tumor metastasis. Matrix metalloproteinases (MMPs) are key enzymes in the degradation of extracellular matrix, and their expression may be dysregulated in lung cancer metastasis. In this study, we investigated the anti-invasive mechanism of resveratrol in lung cancer cells. HO-1 was shown to be elevated ($4.7-fold) in lung cancer tumor samples as compared with matched normal tissues. After treatment of lung adenocarcinoma cell line A549 cells with resveratrol (50 mM) for 24 h, the migratory and invasive abilities (38 and 30% inhibition, respectively) of A549 cells were significantly reduced. Resveratrol significantly inhibited HO-1-mediated MMP-9 (35% inhibition) and MMP-2 (28% inhibition) expression in lung cancer cells. Nuclear factor (NF)-kB inhibitor induced a marked reduction in MMP-9 and MMP-2 expression, suggesting NF-kB pathway could play an important role. Furthermore, HO-1 inhibition and silencing significantly suppressed MMPs and invasion of lung cancer cells. Our results suggest that resveratrol inhibited HO-1 and subsequently MMP-9 and MMP-2 expression in lung cancer cells. The inhibitory effects of resveratrol on MMP expression and invasion of lung cancer cells are, in part, associated with the HO-1-mediated NF-kB pathway.
Effect of Freeze-Drying on Phenolic Content and Antioxidant Activity of Tainong 57, Tainong 66, and Tainong 73 Cultivars of Sweet Potato (Ipomoea batatas Lam)
Journal of International Cooperation, Mar 1, 2009
Switching mode current limiting power controller circuit
Fermented Iron-fortified Whey Beverage for School Lunch Programs in Central America
Journal of International Cooperation, Mar 1, 2013
ABSTRACT Whey, a high nutritious by-product of the cheese industry, is increasingly used as a mai... more ABSTRACT Whey, a high nutritious by-product of the cheese industry, is increasingly used as a main ingredient in functional beverages and foods worldwide. Fortifiying dairy products with iron have been an effective strategy in combating malnutrition. In this study, a fermented iron-fortified whey beverage was developed using Lactobacillus acidophilus or L. delbrueckii subsp. bulgaricus fermentation. Two sources of iron fortification with or without ascorbic acid addition were used. Physicochemical characteristics and bacterial counts were evaluated over 21 days at 4°C. Results showed that both bacteria grew in a range of 8.1 to 8.9 log CPU/ml, which is considered to be a normal count for probiotic bacteria. Moreover, the addition of iron and ascorbic acid resulted in an acceptable pH of 3.82, 0.42% lactic acid and no undesirable off-flavors. This novel fortified whey is a promising low-cost functional beverage to help alleviate malnutrition in primary school meals in Central America.
Food Hydrocolloids, 2007
Starch and mucilage extracts of sweet cassava tubers were incorporated into wheat flour–cassava s... more Starch and mucilage extracts of sweet cassava tubers were incorporated into wheat flour–cassava starch (WF–CS) composite mix to make Chinese noodle. CS was extracted from fresh 1- and 2-yr-old sweet cassava tubers and was mixed at an optimized ratio of 70:30 into patent hard red Spring wheat (HRSW) flour. Noodles of proportional substitution of cassava mucilage in WF–CS blends were
Antioxidant effects of 14 Chinese traditional medicinal herbs against human low-density lipoprotein oxidation
Journal of Traditional and Complementary Medicine, 2015
The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal... more The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal herbs against oxidized low-density lipoprotein (LDL) formation was evaluated. Prolongation of the lag phase of LDL oxidation depended on the concentration of the herbs. The concentration of each herb that was able to prolong the lag time by about two-fold was calculated and expressed as doubling-time concentration. The lower the doubling-time concentration, the stronger the inhibitory effect exhibited toward LDL oxidation. Among them, Chrysanthemi Flos (Chrysanthemum morifolium ramat; gān jú huā), Crataegi Fructus (Crataegus pinnatifida Bge. var. major N.E.Br.; shān zhā), and Roselle (Hibiscus sabdariffa Linn.; luò shén) showed significant inhibitory effects. Correlation coefficients between doubling-time concentration and radical-scavenging activities were high; the total phenolic content was also high. In conclusion, phenolic compounds contributed not only to antioxidant activities, but also to the inhibitory effect against LDL oxidation. Chrysanthemi Flos, Crataegi Fructus, and H. sabdariffa, with lower doubling-time concentrations, could be potent phytochemical agents to reduce LDL oxidation and prevent the progression of atherosclerosis.
Optimization Lactic Acid Production from Molasses Renewable Raw Material through Response Surface Methodology with Lactobacillus Casei M-15
APCBEE Procedia, 2014
Functional properties of arrowroot starch in cassava and sweet potato composite starches
Food Hydrocolloids, 2015
ABSTRACT Root and tuber composite flours and/or starches can meet industrial requirements of carb... more ABSTRACT Root and tuber composite flours and/or starches can meet industrial requirements of carbohydrate-based food products since they gelatinize at relative low temperatures with rapid and uniform swelling of granules, and they exhibit a high viscosity profile compared to cereal starches. Arrowroot starch (10, 20, 30, and 40%, respectively) was mixed in cassava and sweet potato starches and their resulting composite gels were investigated for their gelatinization enthalpies, pasting, and freeze-thaw properties. Peak viscosities of composite starches significantly increased (P < 0.05) from 224.45 to 360.25 RVU in cassava mix, to 306.65–580.25 RVU in sweet potato mix. The gelatinization enthalpies of sweet potato and cassava composite starches were significantly affected, which suggested that the thermal energy during gelatinization to break the structural element in starch granular packing was substantially altered with increasing increments of AS. This meant that granular intermolecular bond increased, whereas granule swelling decreased. The addition of AS minimized freeze-thaw damage by reducing the available water to form ice crystals in cassava and sweet potato gel pastes after the first freeze-thaw cycle. This confirmed that partial substitution of cassava and sweet potato starches with AS formed a paste with improved freeze-thaw stability. Addition of arrowroot starch to cassava and sweet potato starches apparently improved gel stability and may find use in modulating gelling properties of these starches in commercial products.
Starch - Stärke, 2004
Cassava starches (Manihot esculenta Crantz) were prepared from tubers of Kaesetsart 50 (KU50), Ra... more Cassava starches (Manihot esculenta Crantz) were prepared from tubers of Kaesetsart 50 (KU50), Rayong 5, Hanatee and KMUL 36-YOO2 (YOO2) and their physicochemical properties studied using the Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and rheometry. Amylose content was determined by iodine potentiometric titration (IPT) and gel permeation chromatography (GPC). Starch contents of the tubers varied from 34.2 to 35.1% and protein and fiber contents in the starches varied from 0.8 to 1.1% and 0.6 to 0.8%, respectively. The cassava starches contained 0.06-0.12% lipid and 0.7% to 0.9% ash. Amylose content determined by IPT (15.9 to 22.4%) had higher positive correlation with peak viscosity, breakdown and gel consistencies (R 2 = 0.835, 0.772, 0.859), respectively, whereas GPC (18.1 to 25.3%) showed high correlation with setback (R 2 = 0.923) and DH (R 2 = 0.579). The onset gelatinization temperatures varied from 59.7-64.47C, and KU50 exhibited highest DH of 13.7 J/g. Hanatee and YOO2 formed clear gels with higher peak viscosities, setback and gel consistency viscosities attributed to their higher amylose contents. Retrogradation of KU50 and Rayong 5 tended to be more severe on cooling and formed opaque gels, showing higher resistance to shearing, properties attributed to recrystallized amylopectin fractions.
Role of Intact Starch Granules and Gluten on Texture of Taiwanese Flaky Snack
Journal of Texture Studies, 2004
ABSTRACT Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation t... more ABSTRACT Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation tests, to study the functional roles of the intact starch granule and different levels of flour gluten on texture development of the snack. The role played by the enzyme, transglutaminase, was also investigated. Instron results showed that at different levels of flour gluten, there was significant distribution of hardness and fracture intensities. Transglutaminase activity exhibited and confirmed the expected binding or crosslinking activity in the gluten-protein network matrix of the snack structure. Scanning micrographs showed intact starch granules dispersed within the network matrix of the snack samples. The role of the intact starch granule dispersed throughout the gluten matrix system, significantly increases the crispness of the flaky snack.
Journal of Food Science, 2009
By adjusting the mixing order of ingredients in traditional formula, an innovative bread making p... more By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.