Search

The aim of this study was to determine the characteristics of the water sorption isotherm of dried shrimp (ebi) seasoned potato chips (ESPC) model and the appropriate equation model. The parameters used were critical parameters for quality degradation such as water content (%), crispness value (hardness force) and hedonic organoleptic analysis. ESPC samples were stored at room temperature, with different humidity conditions, namely 100%, 84%, 75.5%, 43%, 32.4% and 6.90% using water and saturated solution of KCl, NaCl, K2CO3, MgCl2 and NaOH respectively until reaching constant weight. During storage, the samples were analysed its water content, hardness force values and texture hedonic scores. The critical moisture content and critical texture of ESPC is 5.82% and 4.45N, i.e., when the the texture hedonic scores at least 4.0. The Water Sorption Isotherm curve of ESPC was examined with equation models of Hasley, Chen-Clayton, Henderson, Caurie and Oswin. The fittest model is determined by using Mean Relative Determination (MRD) of which the lowest value of the obtained MRD to be considered as the best model. This study revealed that best equation model for describing the water sorption isotherm of ESPC model was the Oswin equation model.

Beneficial effects provided by probiotic products may not necessarily influence the perception of college students. This research was aimed to evaluate the relationship among the college student’s knowledge, experience, perception, and purchase intension of probiotics among the Jabodetabek (Jakarta, Bogor, Depok, Tangerang, Bekasi) college students. The questionnaire responses from 200 participants with diverse demographic backgrounds were collected. The results showed that the average score on the probiotic knowledge and perception was good. According to chi-square test, there was no correlation among all variables of demographic on probiotic knowledge and experience. Furthermore, only respondent’s experience played a role in their perception of probiotics (p value = 0.00) which was correlated to purchase intention indicated by p value = 0.00.

The speed of starch-digestion defines peak blood-glucose concentrations. Slow digestion is beneficial for diabetic individuals. To investigate the effects on blood-glucose it is important to be able to predict the amount of digestible starch. Therefore, the aim of this study was to compare the digestibility of different starches in a validatedin-vitromodel of the upper gastrointestinal (GI) tract. Digestion was performed in theTNO dynamic, computer-controlledin-vitromodel of the upper GI-tract (TIM-1). Release of glucose was measured over time. Products tested were taro-flour, native-, and modified taro-starch. The latter two were also tested with beet-juice adsorbed. These were compared to wheat-flour and a glucose-solution. Modified taro-starch showed a similar glucose-bioaccessibility as wheat-flour (81-83%), while the other products tested had a lower bioaccessibility (60-75%). Adsorption of beet-juice affected digestibility of the modified taro-starch, but not the native-starch. Taro-based products can be used to lower plasma glucose concentrations in diabetic individuals.

Background and Objectives. The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of potential functional food ingredients, alone or in combination, on the gut microbiota composition in diabetic rats in a pilot study of 1 week of feeding. Methods. In a pilot study to modulate the composition of the gut microbiota, (i) native taro starch, (ii) modified taro starch, (iii) beet juice, (iv) psicose, (v) the probiotic L. plantarum IS-10506, (vi) native starch combined with beet juice, (vii) native starch to which beet juice was adsorbed, (viii) modified starch combined with beet juice, and (ix) modified starch to which beet juice was adsorbed were fed to rats in which T2D was induced with streptozotocin (STZ). After one week, the composition of the gut microbiota was evaluated by sequencing the PCR-amplified V3-V4 region of the 16S rRNA gene. Results and Conclusions. The next-generation sequencing showed that 13 microbial taxa of the gut microbiota were significantly different between groups, depending on the treatment. The results of this pilot study will be used to design a 4-week intervention study in STZ-induced T2D rats to determine the best functional food for counteracting T2D, including their effects on satiety hormones. This should ultimately lead to the development of functional foods for prediabetic and diabetic individuals.

Background The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes. The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods Streptozotocin (STZ)-induced diabetic rats were treated for 4 weeks with (1) native taro starch, (2) modified taro-starch, (3) beet juice, (4) psicose, (5) the probiotic L. plantarum IS-10506, (6) native starch combined with beet juice, (7) native starch to which beet juice was adsorbed, (8) modified starch combined with beet juice or (9) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3–V4 region of the 16S rRNA gene. Results The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

This research was aimed to identify effect of cocoyam (Xanthosoma sagittifilum) and beetroot on plasma Glutathione Peroxidase (GPx) and selenium of pre-diabetic rats. The pre-diabetic rats were fed with cocoyam modified starch, beetroot juice and cocoyam modified starch adsorbing beetroot for 3 weeks. The plasma selenium and GPx were analyzed. The blood were withdrawn once in a week during 3 weeks. Selenium levels in pre-diabetic rats consumed each of feeding treatment were not significantly diffrent as compared to control feeding (AIN). Plasma GPx activity in pre-diabetic rats consumed cocoyam modified starch and cocoyam modified starch adsobing beetroot tended to have higher values than control in every week. Plasma GPx activity of pre-diabetic rats consumed beetroot juice tended to have higher values than control at the first and the second week.