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All Journal Jurnal Gizi dan Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter
Santad Wichienchot
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Total phenolic compound content, antioxidant property and quality changes of the southern sour curry paste, keang-hleung, as affected of garcinia, Garcinia atroviridis, salt during storage Preeyaporn Promjiam; Sunisa Siripongvutikorn; Santad Wichienchot; Worapong Usawakesmanee
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 1 (2012): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.482 KB)

Abstract

Southern sour curry or Keang-hleung soup is traditional popular spicy-sour curry consumed not only in southern part of Thailand. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili which have been reported as a source of antimicrobial and antioxidant compounds. The total phenolic compound content and the antioxidant activities of Keang-hleung paste with and without garcinia were monitored. It was found the total phenolic compound content of the basic paste without the garcinia,  garcinia Keang-hleung paste, garcinia- Keang-hleung paste without salt and the garcinia extract determined by the Folin-Ciocalteu method were 0.236±0.039, 0.245±0.009, 0.639±0.006 and 0.457±0.030 g GAE/100g dw respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) activity of the basic paste, garcinia Keang-hleung paste, garcinia- Keang-hleung paste without salt and the garcinia extract were 0.658±0.010, 0.736±0.047, 0.818±0.147 and 0.018±0.001 g GAE/100g dw, while the ferric reducing power were 0.405±0.028, 0.590±0.030, 1.150±0.044 and 0.015±0.001 g GAE/100g dw, respectively. Total viable count (TVC) of all paste sample were in range of 102-103 log cfu/g. Yeast and mold counts of   basic and garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, yeast and mold counts of garcinia Keang-hlueng paste without salt were less than 102 cfu/g during storage. Lactic acid bacteria counts of garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, lactic acid bacteria counts of the basic and garcinia Keang-hlueng paste without salt were less than 102 log cfu/g during storage. Moreover, Staphylococcus aureus, Bacilluus cereus, Clostridium perfringens, Salmonella, Escherichia coli and coliforms were not detected in all treatments throughout the storage period. All paste samples were accepted by panelist with higher border line score. However, addition of garcinia in paste tended to obtain higher score in all attributes compared with the basic paste
Prebiotic Activity of Plants from Cucurbitaceae Family and In Vitro Fermentation by Gut Microbiota Ab Azid, Saffanah Mohd; Wichienchot, Santad; Wan Ishak, Wan Rosli; Safuan, Sabreena
Jurnal Gizi dan Pangan Vol. 19 No. Supp.2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.Supp.2.342-351

Abstract

This study aims to examine the effect of Freeze-Dried Pumpkin Powder (FDPP), Freeze-Dried Winter Melon Powder (FDWMP), Freeze-Dried Rock Melon Powder (FDRMP), inulin, and D glucose on prebiotic activity score by in vitro fermentation. We also elucidate the changes in bacterial populations through batch culture fermentation using fecal samples from 5 healthy volunteers and In vitro fecal fermentation using batch culture and analyses of Short-Chain Fatty Acids (SCFAs). The growth of Bifidobacterium has significantly increased from 0 (8.90±0.05 log10 cells/mL) and 72h (8.83±0.14 log10 cells/mL) for D glucose and FDWMP (8.75±0.07 log10 cells/mL (0h) and 8.87±0.12 log10 cells/mL (72h)). However, the increase in population was not significant for inulin (9.15±0.06 log10 cells/mL), FDPP (9.04±0.12 log10 cells/mL), and FDRMP (8.67±0.08 log10 cells/mL). The number of Lactobacili significantly increased at 6h for FDPP (9.11±0.07 log10 cells/mL) and 24h for FDWMP (8.88±0.07 log10 cells/mL) and FDRMP (8.80±0.09 log10 cells/mL). Acetic acid was detected in all samples, and the concentration increased in all vessels at any given time except for the FDWMP fermentation, which decreased after 0h and increased after 6h. Overall, FDWMP has increased the probiotic growth of L. plantarum TISTR 1465 and exhibit the highest prebiotic index. As a result, it is suggested that the FDWMP be potentially used as a healthy raw material in developing varieties of functional prebiotic food products.
Co-Authors Ab Azid, Saffanah Mohd Preeyaporn Promjiam Safuan, Sabreena Sunisa Siripongvutikorn Wan Ishak, Wan Rosli Worapong Usawakesmanee