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Difructose anhydride III (DFA III) has been known as a non-calorie sweetener and reported to stimulate absorption and increase calcium as well as density of bone. The aim of this work was to prepare instant ginger drinks for bone health by addition of DFA III into different formulas of instant ginger-milk drink and to find out the acceptability of the formulas as well as its physicochemical properties of the most preferable formula. The experiment was started with instant ginger preparation followed by formulation. Six formulas consist of a constant concentration of DFA III and different concentrations of instant ginger, skim milk, vegetable creamer, and calcium lactate were developed. Organoleptic hedonic test was performed by involving 30 panellists. The results showed that the preference of panellist to flavour, aroma and colour was ranging from 11 to 44%, 11-44% and 22-44%, consecutively. Formula F6 which contains of 25 g instant ginger, 9.375 g of skim milk, 6.25 g vegetable creamer, 0,385 g calcium lactate, and 5 g of DFA III was indicated as the most favourable formula with the same highest preference values (44.4%) for colour, aroma, and taste compared to other formulas. Physicochemical analysis results also demonstrated that F6 has suitable characteristics mainly in terms of solubility, hygroscopicity, as well as water content. [ABSTRACT FROM AUTHOR]

Inulin is polysaccharide chains comprised primarily of linked fructose molecules that are bifidogenic. Inulin-type prebiotics are used as functional food ingredients in beverages, yogurts, biscuits, and spreads; they are also used as dietary supplements. The objective of this study was to increase the yield of inulin by improving the inulin extraction from dahlia tubers. Inulin was isolated from fresh and chips of dahlia tubers. The dahlia tubers was blanched, sliced and blended by adding the hot water in ratio 1:1. inulin extract was evaporated and precipitated by 95% ethanol for 24 hours in a room temperature. Inulin was separated and dried at 50 °C for 24 hours. Results showed that the best ratio of inulin extract and ethanol is 1: 2 and the highest yield of inulin powder was produced from inulin extract of 30.0% brix. Moreover, the yield of inulin which refer to fresh dahlia tubers is between 6.0 - 9.5% w/w. [ABSTRACT FROM AUTHOR]

One of the major causes of death is coronary heart disease which is usually caused by hypercholesterolemia. HMG-CoA reductase is a rate-limiting enzyme that plays important role in cholesterol biosynthetis. The enzyme acts a prime target for pharmacology intervention. Monacolin K is known as an inhibitor of HMG-CoA reductase. It was produced as a fungal metabolite either from Monascus sp . or Aspergillus terreus strain. The compound had been proven to be anticholesterol and antihypotensive agent. Red Yeast Rice or angkak is a traditional food that fermented by Monascus sp . Traditional form of angkak resulting specific smell and taste. Extraction of angkak will make a better form with more acceptance by consumer. During extraction process, the type of organic solvent and temperature are critical factor for compound extraction. The aim of this study was to investigate the influence of ethanol concentration and temperature in Monacolin K extraction process from Monascus Fermented Rice (MFR). Investigation of extraction process was carried out using variable of ethanol concentration i.e. 40, 50, 60, 70, 80 and 95% (v/v). The effect of temperature during extraction was also investigated through two condition i.e. room temperature and 60 °C. The amount of Monacolin K, which contained in crude extract, was measured using spectrophotometric and High Performance Liquid Chromatography (HPLC) method. The results showed that the highest amount of Monacolin K in crude extract was found in extraction using 95% v/v of ethanol (MFR95) whereas effect of heating procedure also showed that the amount of Monacolin K in crude extract was increased in 60 °C. HPLC analysis showed that the yield of Monacolin K in crude of MFR95 extract was 1760 μg g -1 . In conclusion, ethanol 95% v/v and heated in 60 °C were the best choice for extraction of Monacolin K from MFR. [ABSTRACT FROM AUTHOR]

Traditionally, Monascus fermented rice has developed as functional food for cholesterol lowering agent due to its secondary metabolite, monacolin K, was found to inhibit the biosynthesis of cholesterol. The formation of secondary metabolite in solid substrates fermentation is influenced by cultivation environment. Objective of the research was to study the influences of solid substrates in Monascus fermentation for production of anticholesterol agent, monacolin K with minimal citrinin content (M/C). The research aimed to select the best substrate on Monascus fermentation for better production of monacolin K. On this study we used waste tofu, gadung ( Dioscorea hispida ) and rice as the solid substrates. The fermentation was carried out by cultivation Monascus purpureus HD001 on dried substrates and incubated at 30 o C for 14 days. Monacolin K was extracted with ethanol 95%, at 60 o C, shaked at 110 rpm for two hours. The content of monacolin, citrinin and pigment in extracts was measured by spectrophotometric method and monacolin K was analyzed by HPLC method. The results showed that the highest M/C ratio was found on Monascus fermented waste tofu (M/C=4.4) with monacolin K content was 1,620 μg g -1 . However, the highest monacolin K content was found on Monascus fermented rice was 7,000 μg g -1 . Rice as the substrate of Monascus fermentation can produce monakolin K 4.6 times higher compared to gadung ( Dioscorea hispida ). [ABSTRACT FROM AUTHOR]