粳米から製造する千葉県伝統食品「性学もち」の水分含量と測定時温度が物性値に与える影響

Jelly candy is a candy consist of sucrose, glucose, acid and gel performing material with a texture and certain elasticity. Calcium fortification will become added value on the product. Calcium needed on the bone performing and to prevent the osteoporosis. Protein and vitamin D contain from milk in milk jelly candy will increace the absorption of calcium on the body. The calcium carbonate adding will affect on jelly candy pH. pH will affect on the jelly performing which it can affect texture. Calcium can bound with protein perform calcium bridge which is strenghten texture. Unsolved of calcium will produce “chalky mouthfeel”, gritty in the mount and opaque appearance. This study will examine the effect of the difference of the adding calcium carbonate toward physic, chemical and sensory characteristic on the milk jelly candy and can be accepted by consumers. Milk jelly candy contain calcium which it made from gelatin mix, sucrose, glucose syrup, water, full cream powder milk and calcium carbonate. This study had done by the making of the milk jelly candy with variation on the adding of calcium carbonate. The study design were used is Group Randomized Design with single factor contain one factor: 4 level of calcium carbonate concentration (0,77%; 1,53%;2,30%;3,06%) with 6 replication. The examination including physical characteristic (texture, color), chemical characteristic (water content, pH, calcium content) and organoleptics (texture, taste, mouthfeel, colour). Organoleptics test using Completely Randomized Design contain 4 level of calcium carbonate concentration (0,77%; 1,53%;2,30%;3,06%) with 80 panelis. The obtained data came from the observation results then had been analyzed statistically by NOVA test α=5%. If the ANOVA shows the difference, then would be continued by Duncan Multiple Range Test. The best optional with weighing test. The parameter have been choose for the weighing test is organoleptics (texture, taste, mouthfeel, color). The result shows that different level of calcium carbonate gave significant differences of moisture content, pH, elasticity, compresibility, brightness, hedonic range of colour, taste, texture milk jelly candy, but did not gave significant differences of hedonic range of mouthfeel. The higher level of calcium carbonate, decreased moisture content of milk jelly candy, while pH, elsticity, compresibility, brightness were increase. The best fortification level of milk jelly candy was 3,06%, which gave hedonic score (organoleptics) of colour 5,77; taste 5,20; texture 5,20; mouthfeel 5,18; moisture content 15,85%, pH 7,80, compresibility 270,58 N/20mm, elasticity 4,92 N/50mm, brightness 59,15, calsium level 1,22%.

It is well known that fibre is very important in human diet. Distinct segments of the population, for different reasons, would welcome the existence of ready to use food with high level in fibre. This work is a contribution to understand the role of fibres in a traditional food – cookies or biscuits. These are also convenient foods, easy to carry pocket food, without any special storage requirements. Fibre is known to be determinant of food structure, namely the insoluble fibre has a strong impact on food texture. The aim of this work is to optimise cookies formulations, using fibre from different sources (oat, orange and pea). Fibre, fat and cooking time were the independent variables considered. Texture, colour, moisture and water activity were the responses, completed with phase transition temperatures information. The effects of the various ingredients, interacting together, were studied and the optimum formulations for cookies were determined using a Central Composite Rotatable Experimental Design with five levels for the variables. The glass transition temperature (Tg) was measured by Differential scanning Calorimetry. This study demonstrates the potential use of dietary fibre as a functional ingredient at levels up to 6 - 8%. The textural characteristics of cookies produced with those levels are more lipids than fibre dependent. This means that those levels of fibre can be used in the cookies base formulations, and still producing cookies within the commercial texture standards.

Chapter 19 - Role of microbial communities in traditionally fermented foods and beverages in North East India

In vitro assessment of biofunctional properties of Lactiplantibacillus plantarum strain Jb21-11 and the characterization of its exopolysaccharide.

Chapter 20 - Active nanoenabled packaging for the beverage industry


 
 
 Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency and several areas in Gianyar. This research was conducted to obtain information related to the traditional production process and analysis of the quality of sere kedele, especially in the Klungkung Regency, Bali. This research carried out in two stages, namely a survei to determine the production process, raw/additional materials used, presentation method, production area, and distribution of sere kedele in Klungkung Regency. The second stage is to analyze the chemical properties of traditional sere kedele food in Klungkung Regency. The survei results show that there are five producers of sere kedele in the villages of Tusan, Tihingan, Galiran, Tojan, Akah and Besang. The processing of sere kedele is different for each producer, such as the length of boiling, the length of fermentation, and the stage of adding seasonings. The samples used in this study is raw sere kedele and fried sere kedele. Sere kedele mentah in Klungkung Regency contains water content 56.85%-60.85%, ash content 1.21%-1.34%, protein content 14.68%-22.04%, fat content 5.69%-9.62%, and carbohydrate content of 13.64%-15.16%. Meanwhile, fried soybean sere has a water content of 1.42%-4.46%, an ash content of 1.45%-1.83%, a protein content of 13.45%-30.65%, fat content of 36.14%-42,1%, and carbohydrate content is 26.78% -41.49%.
 Keywords: sere kedele, Klungkung, fermentation, traditional food
 
 

Fenugreek is one of the familiar spices found in human food and has been used extensively for curing numerous disorders. It provides natural food fibers and other nutrients required in the human body. It is used in functional foods, traditional foods, and nutraceuticals as well as in physiological uses such as antidiabetic agent, antibacterial, hypocholesterolemic, hypoglycemic, antioxidant, enzymatic pathway, and modifier gastric stimulant. It has a valuable influence on digestion and also has the capability to modify food texture. In modern food technology, it is used as a food stabilizer, adhesive, and emulsifying agent due its fiber, protein, and gum content. Recent pharmocological exploration of the seed extract of this plant discovered anticancer properties. Although it has many potential effects, there are some side effects as well; therefore, there is a greater need to study the pharmacological and toxicological effects of fenugreek to examine its clinical efficacy and safety.

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

Pacik kule is a dish made from carp (Cyprinus carpio) which is commonly found in Southeast Aceh as traditional food. Before being processed into pacik kule, carps are fermented for 1 to 2 days at room temperature using salt or without salt. This study aims to analyze the effect of salt addition and fermentation time on the chemical and microbial characteristics of pacik kule. This research used factorial completely randomized design consisting of 2 factors. The first factor was the fermentation time which consists of 2 levels, namely 1 day (K1) fermentation, and 2 days (K2) fermentation. The second factor is the addition of salt consisting of 2 levels, which is S1 (without salt) and (S2) with salt (1.5%). The analysis conducted is a chemical analysis and microbiological analysis. The results showed that the length of fermentation affected the total lactic acid bacteria but did not affect other parameters such as protein content, total volatile bases, and pH. The addition of salt affected the water content and total lactic acid bacteria but did not affect protein content, pH, and total volatile bases (TVB). The interaction between length of fermentation and salt addition affected water content, protein content, total volatile bases (TVB), and total lactic acid bacteria. Based on the results of chemical and microbiological analysis, fermentation for 1 day with the addition of salt (1.5%) was the best treatment with the highest protein content (11.93%), total lactic acid bacteria (9.4 log CFU/g), water content the lowest (17.41%) and the lowest total volatile base (13.63 mgN / 100g).

<p>Increasing price of soybean becomes a serious problem for</p> <p>producers of traditional foods such as tempeh and tofu. These</p> <p>traditional foods are important protein sources for many Indonesian</p> <p>people. Tribal bean (<em>Canavalia virosa</em>) could be used as</p> <p>a substitution of soybean for tempeh and tofu processing. This</p> <p>study aimed to determine physico-chemical characteristics of</p> <p>tribal bean and its products such as tofu and tempeh. Tribal bean</p> <p>old pods were peeled manually in the Postharvest and Agricultural</p> <p>Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds</p> <p>were dried until 10% water content and their epidermis were</p> <p>removed mechanically by using an abrasive peeler to produce</p> <p>yellowish clean peeled beans. The beans were analyzed physically</p> <p>and chemically using the standard prosedure. Since the tribal</p> <p>bean seeds contained high HCN, to minimize HCN content the</p> <p>beans were presoaked for 48 hours in water. The beans were then</p> <p>mixed with soybean at a ratio of 50:50 or 25:75 and processed</p> <p>for making tempeh and tofu using traditional method. Physicochemical</p> <p>and organoleptic characteristics of the tribal bean tempe</p> <p>and tofu were analysed, involving organoleptic test with hedonic</p> <p>method, texture, as well as water, ash, protein and crude fiber</p> <p>contents. The results showed that tribal bean contained protein</p> <p>(37.30%), essential amino acids, minerals and fiber (3.1%), and</p> <p>a toxic substance HCN. Presoaking the beans in water for 48</p> <p>hours significantly reduced HCN content by 98.51%, from 1334</p> <p>ppm. Tofu made of a mixture of tribal bean and soybean at a</p> <p>ratio of 25:75 plus 2% rice vinegar as a coagulant has a white</p> <p>color and normal flavor appearances, and was accepted by</p> <p>panelists. The tribal bean tempeh contained 78.1% water, 1.21%</p> <p>ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh</p> <p>made of a mixture of tribal bean and soybean at ratios of 50:50</p> <p>and 25:75 showed good characters (flavor, taste, color, and</p> <p>texture) and panelist acceptance, as well as nutrition values (76%</p> <p>water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14%</p> <p>lipid). However, HCN content in the tofu was still higher (85 ppm</p> <p>HCN) than the recommended maximum value of 50 ppm. This</p> <p>study suggests that tribal bean is more suitable for tempeh than</p> <p>for tofu based on its HCN content.</p>

Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.

Solid-state fermentation is widely used in traditional food production, but most of the complex processes involved were designed and are carried out without a scientific basis. Often, mathematical models can be established to describe mass and heat transfer with the assistance of chemical engineering tools. However, due to the complex nature of solid-state fermentation, mathematical models alone cannot explain the many dynamic changes that occur during these processes. For example, it is hard to identify the most important variables influencing product yield and quality fluctuations. Here, using solid-state fermentation of Chinese liquor as a case study, we established statistical models to correlate the final liquor yield with available industrial data, including the starting content of starch, water and acid; starting temperature; and substrate temperature profiles throughout the process. Models based on starting concentrations and temperature profiles gave unsatisfactory yield predictions. Although the most obvious factor is the starting month, ambient temperature is unlikely to be the direct driver of differences. A lactic-acid-inhibition model indicates that lactic acid from lactic acid bacteria is likely the reason for the reduction in yield between April and December. Further integrated study strategies are necessary to confirm the most crucial variables from both microbiological and engineering perspectives. Our findings can facilitate better understanding and improvement of complex solid-state fermentations.

Objectives. The iodine intake level is important for the occurrence of thyroid disorders in a population. The iodine intake in Greenland has been proposed to be more than ten times the recommended level. However, no measurements have been performed to determine the iodine content of Greenlandic food items, drinking water, and beverages available in East and West Greenland.Study desing. Food samples were collected at the local market, kalaalimineerniarfik, in Nuuk and Ammassalik, and tap water was obtained from all towns in Greenland. Beverages were purchased at Kalaallit Niuerfiat KNI Pisiniarfik.Results. Iodine content of seal, whale, wild fowl, reindeer, and musk ox varied between 4 and 195 µg/kg with low values for terrestrial animals (< 10 µg/kg) and higher values for marine animals (10 - 195 µg/kg). The iodine content of fish varied from 9 µg/kg in freshwater fish to 1,380 µg/kg in a sample of cod. The iodine content of sea mammals was: blubber 130 µg/kg; viscera 70 µg/kg; meat 21 µg/kg. No difference was observed between animals from East Greenland and West Greenland (P > 0.1). Iodine content of tap water was below 3.3 µg/l for all towns. Two sorts of beer had a high iodine content, up to 240 µg/l. The iodine content of all other beverages was 5 - 38 µg/l.Conclusion. We found a relatively high iodine content in marine animals but low iodine content in tap water and beverages in Greenland. The food and drinking water evaluated in the present study indicate adequate iodine intake in this area and do not support the notion that Greenland is an area of excessive iodine intake.

Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.

Saddah Gohoge grits is a traditional food in Gorontalo Province, Indonesia, especially the elderly and when children are growing. The study aimed to obtain the physical, chemical, and organoleptic characteristics of the Saddah Gohoge grits fortification of nanomineral fish bones from the family Lutjanus sp. The materials used were Saddah Gohoge corn, bone nanominerals of the family Lutjanus sp. The nanomineral using precipitation method. The proximate, viscosity, and colour using Association of Official Analytical Chemists (2005), and organoleptic using non-parametric. Data analysis using analysis of variance, descriptive and kruskal wallis. Proximate levels increased along with the increase in the concentration of fortified nanomineral fish bones of the Lutjanus sp. in Saddah Gohoge grits, but the water content decreased due to the use of the same volume of water and the composition of Saddah Gohoge. Hedonic quality organoleptic appearance is not dull, the texture is slightly smooth and slightly thick, the color is slightly yellowish, the flavour is slightly pungent, flavour of corn, the taste is corn. The results of the hedonic organoleptic test of the panelists gave a favorable response for all criteria of appearance, texture, color, aroma, and taste.