Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus
Main Article Content
Keywords
daily seasoning powder (Furikake), calcium, phosphorus, total phenolic content
Abstract
Fresh Liang leaves, a local vegetable of Southern Thailand, were dried, seasoned, and fortified with different ratios of dried shrimp and sesame seeds at 1%–5% for making a rice topping product (Furikake) named as F1-F5. The F5 obtained the highest consumer acceptability with high calcium and phosphorus contents at 4,299.45 mg/kg and 3,436.32 mg/kg, respectively. Total phenolic content and DPPH radical scavenging antioxidant activity of F5 were 2,575.22 µg GAE/g DW and 676.99 µg TE/g DW, respectively. Total chlorophyll and carotenoid contents were 11.38 mg/g DW and 3.52 mg/g DW, respectively. An increment of aw and moisture content (p < 0.05) of the F5 kept at higher temperature storage was noticed, and a reduction of L* value under all storage conditions was noticed.
References
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Anisong, N., Siripongvutikorn, S., Wichienchot, S. and Puttarak, P., 2022. A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. Journal of Food Science and Technology. 42. 10.1590/fst.100121
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AOAC. 2000. Official Methods of Analysis Association of Official Analytical Chemists. 17th edition. Washington DC, USA: Association of Official Analytical Chemist.
Awulachew, T.M., 2021. Understanding to the shelf-life and product stability of foods. Journal of Food Technology and Preservation. 5(8):1-5.
Benjamin, E.J., Virani, S.S., Callaway, C.W., Chamberlain, A.M., Chang, A.R., Cheng, S. et al., 2018. Heart Disease and Stroke Statistics-2018 Update: A Report from the American Heart Association. Circulation. 137:e67–492. 10.1161/CIR.0000000000000558
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Centers for Disease Control, 2023. National Center for Chronic Disease Prevention and Health Promotion. Physical activity and good nutrition: essential elements to prevent chronic diseases and obesity 2003. Nutrition in Clinical Care. 6:135–138.
Chhikara, N., Devil, H.R., Jaglan, S., Sharma, P., Gupta, P. and Pangha, A. 2018. Bioactive compounds, food applications and health benefts of Parkia speciosa (stinky beans): a review. Agriculture and Food Security. 7:46. 10.1186/s40066-018-0197-x
Das, P., Salman, Md., Islam, Md. A., Suraiya, S. and Hag, M., 2021. Proximate omposition, amino acids and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh. Asian Journal Medical and Biological Research. 7(2):138–146. 10.3329/ajmbr.v7i2.54993
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Filippini, M., Baldisserotto, A., Menotta, S., Fedrizzi, G., Rubini, S., Gigliotti, D., Valpiani, G., Buzzi, R., Manfredini, S. and Vertuani, S., 2021. Heavy metals and potential risks in edible seaweed on the market in Italy. Chemosphere. 263:127983. 10.1016/j.chemosphere.2020.127983
Gligor, O., Clichici, S., Moldovan, R., Muntean, D., Vlase, A-M., Nadăs, G.C., Matei, I.A., Filip, G.A., Vlase, L. and Cris, G., 2023. The effect of extraction methods on phytochemicals and biological activities of green coffee beans extracts. Plants. 12:712. 10.3390/plants12040712
Guan, T.T.Y., Cenkowski, S., Hydamaka A., 2005. Effect of drying on the nutraceutical quality of sea buckthorn (Hippophae rhamnoides L. ssp. sinensis) leaves. Journal of Food Science. 70:514–518. 10.1111/j.1365-2621.2005.tb08312.x
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Hyun, E. J., Kim, H. J., Choi, S. Y., Kim, M. E., Kim, C. J. and Lee, Y. S., 2017. Evaluation of microbial quality of dried foods stored at different relative humidity and temperature, and effect of packaging methods. Journal of Food Safety. 38(2): e12433. 10.1111/jfs.12433
Jakubczyk, E., Marzec, A. and Lewicki, P.P. 2008. Relationship between water activity of crisp bread and its mechanical properties and structure. Polish Journal of Food and Nutrition Sciences. 58(1): 45–51.
Japan Centre., N.D. A guide to furikake rice seasoning. Available online from: https://www.japancentre.com/en/pages/40-furikake-rice-seasoning
Kumar, P., 2019. Role of food and nutrition in cancer. The Role of Functional Food Security in Global Health. 193–203. 10.1016/B978-0-12-813148-0.00012-8
Kanlayavattanakul, M., Ospondpant, D., Ruktanonchai, U. and Lourith, N. 2012. Biological activity assessment and phenolic compounds characterization from the fruit pericarp of Litchi chinensis for cosmetic applications. Pharmaceutical Biology. 50: 1384–1390. 10.3109/13880209.2012.675342
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Liu, R.H. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. The American Journal of Clinical Nutrition. 78(3):517S–520S. 10.1093/ajcn/78.3.517S
Lorenzo, J.M., Temperán, S., Bermúdez, R., Purriños, L. and Franco, D. 2011. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages. Poultry Science 90: 1334–1339. 10.3382/ps.2010-01140
Ministry of Industry. 1990. Thai Industrial Standard for Dried Shrimp (online). 1003-2533. Available from: https://www.acfs.go.th/standard/download/dried_shrimp.pdf. Accessed on: 3 January 2023.
Ministry of Public Health. 2019. Notifications of Ministry of Public Health: washing agent and microbial decontaminated sub-stance for food (online). Available from: https://www.ratchakitcha.soc.go.th/DATA/PDF/2562/E/278/T_0034.PDF. Accessed on: 18 October 2023.
Mouritsen, O.G. 2009. Sushi. food for the eye, the body and the soul. Springer New York, NY. 10.1007/978-1-4419-0618-2
Niamnuy, C., Siwawut, J. and Kadeedang, R. 2012. Kinetics of drying and phenolic compound changes of Centella asiatica (Linn.) Urban during hot air drying. Journal of Agricultural Science. 43:208–211. 10.1080/07373937.2013.839563
Niamnuy, C., Charoenchaitrakool, M., Mayachiew, P. and Devahastin, S., 2013. Bioactive compounds and bioactivities of Centella asiatica (L.) urban prepared by different drying methods and conditions. Journal of Drying Technology. 31:2007–2015. 10.1080/07373937.2013.839563
Noori, N., Sims, J.J., Kopple, J.D., Shah, A., Colman, S., Shinaberger, C.S., Bross, R., Mehrotra, R., Kovesdy, C.P. and Kalantar-Zadeh, K. 2010. Organic and inorganic dietary phosphorus and its management in chronic kidney disease. Iranian Journal of Kidney Diseases. 4(2):89–100.
Osuna-Padilla, I.A., Leal-Escobar, G., Garza-Garcíac, C.A. and Rodríguez-Castellanos, F.E., 2019. Dietary acid load: Mechanisms and evidence of its health repercussions; review. Nefrología. 39(4):343–354. 10.1016/j.nefroe.2019.08.001
Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V. and Chhikara, N. 2018. Potential nondairy probiotic products–a healthy approach. Food Bioscience. 12:80–90. 10.1016/j.fbio.2017.12.003
Paz, S., Rubio, C., Frías, I., Gutiérrez, A.J., González-Weller, D., Martín, V., Revert, C. and Hardisson, A., 2019. Toxic metals (Al, Cd, Pb and Hg) in the most consumed edible seaweeds in Europe. Chemosphere. 218:879–884. 10.1016/j.chemosphere.2018.11.165
Rababah, T., Datt, A. M., Mahasneh, A. M., Odeh, A., Ajouly, T. and Feng, H., 2017. Effect of processing and storage at different temperatures on the physicochemical and minerals content of sesame seeds and tehina. Journal of Agricultural Science. 23(5): 851–859.
Rahman, S.M.A. and Mujumdar, A.S., 2007. Effect of osmotic treatment with concentrated sugar and salt solutions on kinetics and color in vacuum contract drying. Journal of Food Process-ing and Preservation 31(6):671–687. 10.1111/j.1745-4549.2007.00159.x
Rodríguez, B.E.C., García, C. A., Ponce-Palafox, T. J., Spanopoulos-Hernández, M., Puga-López, D., Arredondo-Figueroa, L. J. and Cárdenas, M. L., 2017. The color of marine shrimps and its role in the aquaculture. Journal of Aquaculture and Fishery Sciences. 3(3):62–065. 10.17352/2455-8400.000030
Schmalko, M.E., Alzamora, SM., 2001. Color, chlorophyll, caffeine, and water content variation during Yerba Maté processing. Drying Technology. 19:599–610. 10.1081/DRT-100103937
Scialla, J.J. and Anderson, C.A.M. 2013. Dietary acid load: A novel nutritional target in chronic kidney disease? Advances in Chronic Kidney Disease. 20(2): 141–149. 10.1053/j.ackd.2012.11.001
Shahapuzi, N.S., Taip, F.S., Aziz, N.A. and Akhmedov, A. 2015. The effects of airflow on oven temperatures and cakes qualities. Pertanika Journal of Science and Technology. 23(2):339–350.
Singh, U. and Sugar, R. V., 2010. Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature. Journal of Scientific and Industrial. 69:785–789.
Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagent (online). American Journal of Enology and Viticulture. 16: 144–158. Available from: http://www.ajevonline.org/content/16/3/144.full.pdf+html. Accessed on: 3 March 2023.
Sirato-Yasumoto, S.M.J., Katsuta, Y., Okuyama, Y. and TakahashiIde, T. 2001. Effect of sesame seeds rich in sesamin and sesamolin on fatty acid oxidation in rat liver. Journal of Agricultural and Food Chemistry. 49:2647–2651. 10.1021/jf001362
Siswoyo, T.A., Mardiana, E., Lee, K.O. and Hoshokawa, K., 2011., Isolation and characterization of antioxidant protein fractions from Liang (Gnetum gnemon) seeds. Journal of Agricultural and Food Chemistry. 59:5648–5656. 10.1021/jf2000647
Smirnov, A.V., Volkov, M.M., Dobronravov, V.A. and Rafrafi, H. 2010. Phosphorus and calcium metabolism and the cardiovas-cular system status in patients with early-stage chronic renal disease. Terapevticheskiy arkhiv. 82(6):25–8.
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