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Mst. Sorifa Akter,Jong-Bang Eun 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.
Maruf Ahmed,Mst. Sorifa Akter,Koo-Bok Chin,Jong-Bang Eun 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
The effects of drying temperature (55, 60, and 65℃) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher L<SUP>*</SUP> values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, a<SUP>*</SUP>, b<SUP>*</SUP> values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.
Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles
Chakrabarty Nayan,Mourin Mehrin Mamun,Islam Nawsheen,Haque Ahmed Redwan,Akter Sorifa,Siddique Abu Ayub,Sarker Manobendro 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.4
Purpose This study was conducted to investigate the potential of watermelon rind as a source of nutrients for the value addition of noodles. Methods Three different varieties of watermelon with yellow, dark green, and pale green rind were separately dried to produce rind powder and studied for their proximate composition, phenol content, and antioxidant activity. The effect of the substitution of wheat flour with different levels ofwatermelon rind powder (WRP) (10–20%) on the cooking and sensory attributes of noodles was investigated. Results The results showed that the rind powder of the pale green rind watermelon (PGRW) contained the maximum amount of protein (19.74%), whereas the highest amount of fiber (13.35%) was present in that of the dark green rind watermelon (DGRW). In contrast, the rind powder of the yellow rind watermelon (YRW) had a higher amount of fat (13.00%) thanDGRW(8.37%) and PGRW(5.83%). However, the total phenol content in terms of gallic acid equivalent (GAE) was the maximumin PGRW(166.88 GAE/g), which resulted in greater antioxidant activity (13.28%). Furthermore, the incorporation of WRP affected the cooking yield of the noodles. Both the cooking yield and cooking loss were at maximum with the incorporation of 15% rind powder. Sensory evaluation indicated that the control sample was the most acceptable, followed by the noodles with 10% WRP, among the value-added noodles. Conclusion Considering the nutritional potential, 10% WRP can be incorporated with wheat flour for the large-scale production of noodles.