Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
Time and temperature parameters of superheated steam (SHS) treatment were optimised using response surface methodology (RSM) for specific lipoxygenase (LOX) activity in soya beans and crude protein content in soya milk. The optimal SHS treatment was obtained at 9.3 min and 119 °C. The predicted values of specific LOX activity and crude protein content by RSM were 0.0098 μmol/(min mg protein) and 3.2%, respectively. These values were experimentally verified to be 0.0081 ± 0.0002 μmol/(min mg protein) and 3.0 ± 0.1%, respectively. Sensory evaluation showed that the beany flavour of soya milk produced from SHS treated soya beans was significantly weaker (P
Enzymatic catalysis is considered to be among the most environmental friendly processes for the synthesis of fine chemicals. In this study, lipase from Thermomyces lanuginosus (Lecitase Ultra™) was used to catalyze the synthesis of flavor esters, i.e., methyl butanoate and methyl benzoate by esterification of the acids with methanol in a microfluidic system. Maximum reaction rates of 195 and 115 mM min(-1) corresponding to catalytic efficiencies (k cat/K M) of 0.30 and 0.24 min(-1) mM(-1) as well as yield conversion of 54 and 41 % were observed in methyl butanoate and methyl benzoate synthesis, respectively. Catalytic turnover (k cat) was higher for methyl butanoate synthesis. Rate of synthesis and yield decreased with increasing flow rates. For both esters, increase in microfluidic flow rate resulted in increased advective transport over molecular diffusion and reaction rate, thus lower conversion. In microfluidic synthesis using T. lanuginosus lipase, the following reaction conditions were 40 °C, flow rate 0.1 mL min(-1), and 123 U g(-1) enzyme loading found to be the optimum operating limits. The work demonstrated the application of enzyme(s) in a microreactor system for the synthesis of industrially important esters.
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
Garcinia is a plant under the family of Clusiaceae that is commonly used as a flavouring agent. Various phytochemicals including flavonoids and organic acid have been identified in this plant. Among all types of organic acids, hydroxycitric acid or more specifically (-)-hydroxycitric acid has been identified as a potential supplement for weight management and as antiobesity agent. Various in vivo studies have contributed to the understanding of the anti-obesity effects of Garcinia/hydroxycitric acid via regulation of serotonin level and glucose uptake. Besides, it also helps to enhance fat oxidation while reducing de novo lipogenesis. However, results from clinical studies showed both negative and positive antiobesity effects of Garcinia/hydroxycitric acid. This review was prepared to summarise the update of chemical constituents, significance of in vivo/clinical anti-obesity effects, and the importance of the current market potential of Garcinia/hydroxycitric acid.