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Influence of Gac aril, yeast, and sugar in high quality sandwich bread making
(2023-05-01)
Thuy, Nguyen Minh
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Xuyen, Ho Bui Bao
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Thanh, Nguyen Van
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Giau, Tran Ngoc
;
Tien, Vo Quoc
Research was conducted to develop a sandwich bread with added Gac aril. Effects of Gac aril (5, 7, and 9%), added sugar content (8.6, 10.3, and 12%), and instant dry yeast used (0.3, 0.4, and 0.5%) to bread quality and sensory value of the products were performed. The relationship between the dependent variables such as β-carotene, lycopene, and volume expansion and three independent variables including Gac aril, sugar and dry yeast content was analyzed using multiple regression analysis. It was observed that the optimum responses of β-carotene, lycopene, and volume expansion were determined as 14.78 µg/g, 59.14 µg/g, and 5.3 times, respectively. To achieve those optimal values, the optimization conditions of various input variables, the percentage of Gac aril, sugar, and dried yeast were found to be 8.55%, 9.76%, and 0.5%, respectively, which, on confirmation, showed a high quality sandwich bread. The optimal parameters were also verified. Sensory evaluation showed that the sandwich bread prepared with 8.55% and 9% Gac aril gave a higher acceptance score than the lesser content and control sample. Preference mapping also showed more than 80% of the participants loved these products.
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GAC ARIL AND GUM XANTHAN SUPPLEMENTATION IN WHEAT MACARONI PASTA PRODUCTION
(2023-01-01)
Thuy, Nguyen Minh
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Phung, Nguyen Thi Tieu
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Giau, Tran Ngoc
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Tien, Vo Quoc
;
Tai, Ngo Van
Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%) and xanthan gum (1, 1.5 and 2%) on the quality characteristics of macaroni were investigated. Macaroni was evaluated for cooking quality (cooking loss, volume increase, rehydration ratio), colour, chemical (β-carotene and lycopene) and structure/microstructure to assess the impact of experimental factors. Results. The proximate composition of Gac aril was analysed and showed that Gac aril added to macaroni recipes is a food ingredient capable of enhancing bioactive compounds (β-carotene and lycopene). Studies on the combined effects of the addition of Gac aril and xanthan gum have shown that macaroni with 7% gac and 1.5% xanthan gum used resulted in a beautifully colored macaroni product (before and after cooking), good structure, high β-carotene and lycopene content (15.26 μg/g and 61.26 μg/g, respectively). The cooking quality of the macaroni was thoroughly analyzed. The rehydration rate and volume both increased with the addition of Gac aril and the xanthan gum content increased. However, the cooking loss was shown to be slightly different. The cooking loss increased as the content of Gac aril supplement was increased, while the added xanthan gum reduced the cooking loss. Conclusion. The effects of macaroni enrichment with gac and the use of xanthan gum on product quality were noted. The physicochemical components, bioactive compounds, firmness, microstructure and cooking quality of the analyzed products emphasized the role of the ingredients used in the results obtained. The microstructure of the product has also been improved and ensures the desired product quality attributes. Further studies are needed in order to be applied at an industrial scale and with high consumer acceptance of this new product.
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Drying kinetics and mathematical modeling of dried macaroni supplemented with Gac aril
(2023-01-01)
Thuy, N. M.
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Giau, T. N.
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Tai, N. V.
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Minh, V. Q.
Macaroni is dried after being boiled to maintain their quality and extend their shelf life. Evaluation of moisture and nutrient changes aims to provide an overview of the phenomena occurring during the drying process. Thin layer drying kinetics of macaroni supplemented with Gac aril in hot air drying was investigated for temperatures range of 60 to 90ºC with six theoretical models were evaluated. It was observed that the Logarithmic equation gave the best prediction to the drying kinetics evidenced by high coefficient of determination (R2 ranging from 0.98-0.99). The lowest RMSE (0.0103 to 0.0426) and χ2 values (0.0002 to 0.0024) were obtained from the Logarithmic model within the defined temperature range. Diffusivity coefficients of moisture transfer were found ranging from 1.64×10−12 to 2.31 ×10−12 m2s−1 with activation energy was determined at 11.81 kJ.mol−1. Drying at 80ºC for 9 hours was selected for this product, the degradation kinetics of β-carotene and lycopene in macaroni followed a first-order kinetic model with half-life values were determined.
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Effects of type and ratio of carrier on physicochemical properties of microcapsules containing gac fruit aril
(2019-10-01)
Youdee, Piyawan
;
Areekul, Varipat
Gac fruit aril contains high levels of carotenoids, lycopene, and β-carotene. Unfortunately, when exposed to environmental conditions, these bioactive compounds rapidly degrade. Therefore, microencapsulation must be applied in order to reduce the degradation. This study was carried out to determine the effects of the concentration of Gac aril on the efficiency of the process and on the physicochemical properties of the microcapsules. The Gac aril concentrations were varied over a range from 11.1 to 33.3% and over a range of carrier ratios from 1:3 to 1:7. The Gac aril microcapsules were analysed for efficiency and their physiochemical properties. The result indicated that using 20% Gac aril in 3% β-cyclodextrins had significantly produced a higher process yield, total carotenoid contents, encapsulation efficiency, lycopene, and β-carotene contents in the microcapsules than maltodextrin or gelatin (p < 0.05). The lowest Moisture content (MC) and Water Activity (A<inf>w</inf>) were found at the Gac aril concentration of 25% Gac aril, which had been encapsulated with 20% maltodextrin. The optimum concentration of the carriers was 16.7 % Gac aril with maltodextrin and 20% Gac aril for both gelatin and β-cyclodextrins.

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