Biography
Su Bin Park has been completing her master’s degree from Gyeongsang National University, division of Agriculture and Life science. She has published two domestic papers associated with functional foods.
Abstract
To estimate physiological effect of ethylacetate fraction of Aruncus dioicus var. kamtschaticus (EFAD) on cognitive dysfunction, in vivo and ex vivo test were conducted in neurodegenerative animal model. The animal model is established as injecting trimethyltin (TMT) (7.1 ðœ‡g/kg of body weight, intraperitoneal injection) in Institute of Cancer Research (ICR) mice. EFAD showed the excellent ameliorating effects on reduced spatial memory ability, short- and long- term memory deficits in the mice through in vivo tests such as the Y-maze, passive avoidance and Morris water maze test. After the behavioral tests, to ascertain the protective effects of EFAD on the cholinergic and antioxidant system, a series of biochemical indicators were measured in brain tissue of mice. Acetylcholine (ACh) as a neurotransmitter and acetylcholinesterase (AChE) as an enzyme that catalyzes the breakdown ACh were measured. EFAD has been proved to have the significant effects on cholinergic system by increasing ACh levles and decreasing AChE activity. In addition, EFAD improve the antioxidant system by diminishing malondialdehyde (MDA), an indicator of lipid peroxide, and elevating antioxidant such as contents of reduced glutathione (GSH) and superoxide dismutase (SOD).
Biography
Niramol Muangpracha is a research staff of Institute of Nutrition, Mahidol University. She got a Bachelor’s degree of science from Burapha University. Her research interest focuses on food product development for nutrition.
Abstract
The aims of this study were to study the effect of microfibrillated cellulose (MFC) concentration on physicochemical and sensory properties of modified-fat ice cream. Aqueous MFC was prepared by extraction of ground mangosteen (Garcinia mangostana L.) rind with hot sodium hydroxide and subsequent shearing in a high pressure homogenizer. The full-fat (12% fat content) chocolate ice cream using egg yolk as an emulsifier was used as a reference (R). Modified fat ice cream was formulated by using MFC to replace egg yolk and fat at 3.0, 6.0, and 9.0% by weight, which was labeled as low-fat, light, and reduced-fat, formulas, respectively. For physicochemical properties, there were significantly increased in pH, overrun, and viscosity correlated to the increment of MFC concentration. Melting rate and lightness were decreased at higher concentration of MFC. In contrast, MFC did not significantly affect °Brix, hardness, air cell size, and fat destabilization in modified-fat ice cream. Nutritional values showed decreased in energy and fat content in modified-fat ice cream. There were increased in dietary fiber and moisture content in modified ice cream. From sensory evaluation, the optimum level of MFC was found to be 6.0%. The product was accepted by the panelists with the overall acceptability score between like slightly and like moderately. This study provided information that can be used as application of MFC in food products.