Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0&#x0025;, 25&#x0025;, and 50&#x0025; tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01&#x2009;&#xb1;&#x2009;11.08&#x0025;) and GL (6.90&#x2009;&#xb1;&#x2009;1.63) were found in cookies with 50&#x0025; tempeh gembus flour substitution. The highest dietary fiber content (24.61&#x2009;&#xb1;&#x2009;0.41&#x0025;), digestibility of starch (48.07&#x2009;&#xb1;&#x2009;0.01&#x0025;), and protein (20.27&#x2009;&#xb1;&#x2009;0.43&#x0025;) cookies were found in cookies with 50&#x0025; tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.

Valentina A. Manullang

Ayu Rahadiyanti

Syafira N. Pratiwi

Diana N. Afifah

Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.&#x0025; exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.

Duoxia Xu

Zhanqun Hou

Guorong Liu

Yanping Cao

Atikorn Panya

Hang Xiao

Will Dixon

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Edible coatings based on 2% starch (w/v) extracted from tropical fruits were applied on stenospermocarpic mango fruits with the objective to prolong its shelf life during storage and give them an added value since they have no commercial value. In this regard, stenospermocarpic mangoes were coated with starch from banana “Pear” (T1 and T2), starch from soursop (T3 and T4), and starch from stenospermocarpic mango (T5 and T6), and two uncoated control treatments (T7 and T8). The fruit of T1, T3, T5, and T7 treatments were stored for 15 days (10 days at 10 ± 2°C and then at 22 ± 2°C for 5 days). The fruit of T2, T4, T6, and T8 treatments were stored for 10 days at 22 ± 2°C. Data were analyzed with a 4×2 factorial experimental design. Weight loss (g), firmness (N), total soluble solids content (%), titratable acidity (%), and color (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.2063999pt" id="M1" height="10.3089pt" version="1.1" viewBox="-0.0498162 -10.1025 41.0025 10.3089" width="41.0025pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-77" d="M541 160L512 170C485 116 462 88 439 67C411 41 376 35 318 35C272 35 238 37 224 48C207 61 205 85 212 121L290 533C305 611 308 615 391 622L397 650H139L133 622C217 615 221 612 206 533L126 118C111 41 103 34 23 26L17 0H474C489 31 528 124 541 160Z"/></g><g transform="matrix(.0091,0,0,-0.0091,7.185,-5.741)"><path id="g50-43" d="M486 158C486 177 478 202 466 220C413 228 386 236 336 262C386 288 413 297 466 304C478 323 486 347 485 366C470 376 444 381 422 380C389 338 368 319 321 288C323 345 329 372 349 422C339 442 322 461 305 470C289 461 271 442 262 422C281 372 287 345 290 288C243 319 222 338 189 380C167 381 142 376 125 366C125 347 133 322 145 304C198 296 225 288 275 262C225 236 198 227 145 220C133 201 125 177 126 158C141 148 167 143 189 144C222 186 243 205 290 236C288 179 282 152 262 102C272 82 289 63 306 54C322 63 340 82 350 102C330 152 324 179 321 236C368 205 390 186 422 144C444 143 470 148 486 158Z"/></g><g transform="matrix(.013,0,0,-0.013,13.264,0)"><path id="g113-105" d="M499 88L487 113C459 86 422 65 413 65C403 65 403 74 409 98L461 318C487 426 460 448 431 448C408 448 383 441 352 424C305 398 223 344 157 257H155L243 674C249 702 249 712 240 712C227 712 170 680 87 673L82 648H117C155 648 162 644 150 590L23 -4L30 -12C55 -4 81 3 105 8C113 53 131 150 143 187C199 281 323 387 372 387C390 387 393 369 380 311L328 86C313 19 319 -12 347 -12C379 -12 442 24 499 88Z"/></g><g transform="matrix(.0091,0,0,-0.0091,19.972,-5.741)"><use xlink:href="#g50-43"/></g><g transform="matrix(.013,0,0,-0.013,26.051,0)"><path id="g113-68" d="M645 631C614 643 545 666 457 666C215 666 23 519 23 283C23 90 158 -16 337 -16C412 -16 489 2 522 10C543 39 590 127 606 167L580 181C519 89 459 18 348 18C201 18 122 136 122 287C122 464 244 632 435 632C544 632 602 595 608 472L639 475C643 526 645 581 645 631Z"/></g><g transform="matrix(.0091,0,0,-0.0091,34.735,-5.741)"><use xlink:href="#g50-43"/></g></svg>) were evaluated. The fruit coated with mango starch (T5) showed less weight loss (2.57%), greater firmness (18.6 N), as well as a high content of TSS (28.76%) compared with the control. The T5 extended the shelf life of the fruit up to 15 days (10 days at 10 ± 2°C and 5 days at 22 ± 2°C).

Sara Elena Hern&#xe1;ndez-Guerrero

Rosendo Balois-Morales

Yolotzin Apatzing&#xe1;n Palomino-Hermosillo

Graciela Guadalupe L&#xf3;pez-Guzm&#xe1;n

Guillermo Berumen-Varela

Pedro Ulises Bautista-Rosales

Gelacio Alejo-Santiago

Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango &#x201c;Ataulfo&#x201d; Fruit

Fermented milk beverages supplemented with pomegranate peel extract and inoculated with Lactobacillus plantarum and Bifidobacterium longum subsp longum were produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.42938pt" id="M1" height="11.7782pt" version="1.1" viewBox="-0.0498162 -8.34882 44.5261 11.7782" width="44.5261pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-113" d="M570 304C570 398 525 448 414 448C385 448 343 445 312 434L329 511L321 518C297 504 262 482 244 460L233 411C195 397 159 381 128 358L135 332C160 347 189 360 224 373L111 -147C97 -210 84 -218 17 -231L13 -257L254 -247L259 -218L233 -216C183 -212 177 -202 189 -142L218 -1C238 -10 266 -12 283 -12C351 3 429 48 483 105C543 168 570 242 570 304ZM482 289C482 161 380 33 304 33C278 33 248 51 233 69L303 396C326 400 352 403 369 403C428 403 482 380 482 289Z"/></g><g transform="matrix(.013,0,0,-0.013,11.342,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g><g transform="matrix(.013,0,0,-0.013,22.605,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,28.845,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,31.809,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.049,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg>). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.

Rashad R. Al-Hindi

Salem Abd El Ghani

Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

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Journal of Food Quality publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.

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Chief Editor, Anet Režek Jambrak, is a professor at the University of Zagreb. Her fields of research include food physics, food processing, food chemistry, sustainability, nonthermal processing, and advanced thermal processing.

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Journal of Food Quality - Table of contents 2020

title

Journal of Food Quality publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.

Journal of Food Quality