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Maize, rice, and potato starches were dispersed with phytate at pH 7, 9, and 11, and were subjected to dry-heating at 130 °C for 12 h. The residual phosphorus content and structural characteristics revealed that the treatment resulted in starch phosphorylation. Further, pasting viscosity, clarity, solubility, and swelling power were analyzed to determine the physicochemical properties of the phosphorylated starch. These heat-treated starches retained phosphorus mainly in the form of monostarch monophosphate. Phosphorylation increased the peak viscosity and decreased the pasting temperature in maize and rice starches, but not in potato starch. Paste clarity, solubility, and swelling power were also increased in phosphorylated maize and rice starches. Phosphorus content, paste clarity, solubility, and swelling power were the highest at pH 7, but the maximum paste viscosity was at pH 9. These results indicate that phytate can be used for starch phosphorylation, with the reaction efficiency based on the botanical source of the starch and the reaction pH.

The roots of Cichorium intybus L. (chicory) have many nutritional qualities and also have been used for health promotion as traditional medicine. The antimicrobial activity of Cichorium intybus L.`s (chicory) ethanol extract on Bacillus cereus ATCC 10876 were investigated using spot on lawn method in this study. Ethanol extract exhibited antimicrobial activities against Bacillus cereus ATCC 10876 with significance. Also, the results produced the larger zones of inhibition against Bacillus cereus ATCC 10876 tested, with increasing concentration of Cichorium intybus L.`s (chicory) ethanol extracts,. Hence, Cichorium intybus L. (chicory) could be served for keeping the safety of various dairy products as natural antimicrobial agents.

Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supple-mented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

Rhizomes of Kaempferia parviflora (Zingiberaceae) have been used in traditional Thai medicine for health promotion. In this study, the antibacterial activity of ethanol extract of K. parviflora against Cronobacter spp. and enterohemorrhagic Escherichia coli (EHEC) was investigated using paper disc dilution method. The results revealed that the ethanol extract exhibited antibacterial activity against Cronobacter spp. and EHEC. With an increasing concentration of K. parviflora ethanol extract, larger zones of inhibition of Cronobacter spp. and EHEC strains tested were observed. Therefore, its antibacterial activity suggested that K. parviflora could be used as a natural additive to ascertain food safety of various dairy products.

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