The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract

References

• AACC, International. 2000. Approved Methods of Analysis. MN: AACC international St. Paul.
   Google Scholar
• Ananingsih V. K., Zhou W.B. (2011). Effects of Green Tea Extract on Large-deformation Rheological Properties of Steamed Bread Dough and Some Quality Attributes of Steamed Bread. Paper presented at the 11th International Congress on Engineering and Food “Food Process Engineering in a Changing World”.
   Google Scholar
• Arufe S., Della Valle G., Chiron H., Chenlo F., Sineiro J., Moreira R. 2018. Effect of Brown Seaweed Powder on Physical and Textural Properties of Wheat Bread. Eur Food Res Technol. 244(1):1–10.
   Web of Science ®Google Scholar
• Benedetta T., Patrizia P., Pietro B., Annalisa R., Daniela H., Flavia F., Alessandro M. 2005. In Vitro Antimycotic Activity of Some Plant Extracts Towards Yeast and Yeast‐like Strains. Phytother Res. 19(1):44–49.
   PubMed Web of Science ®Google Scholar
• Chan K. C., Pen P. J., Yin M. C. 2012. Anticoagulatory and Antiinflammatory Effects of Astaxanthin in Diabetic Rats. J Food Sci. 77(2):H76–H80.
   PubMed Web of Science ®Google Scholar
• Chew W., Mathison B, D., Kimble L. L., Mixter P. F., Chew B. P. 2013. Astaxanthin Decreases Inflammatory Biomarkers Associated with Cardiovascular Disease in Human Umbilical Vein Endothelial Cells. Am J Adv Food Sci Technol. 1:1–17.
   Google Scholar
• Choi B. D., Kang S. J., Choi Y. J., Youm M. G., Lee K. H. 1994. Utilization of Ascidian (Halocynthia Roretzi) Tunic-3. Carotenoid Compositions of Ascidian Tunic. Korean J Fish Aquat Sci. 27(4):344–50.
   Google Scholar
• Crockett R., Ie P., Vodovotz Y. 2011. Effects of Soy Protein Isolate and Egg White Solids on the Physicochemical Properties of Gluten-free Bread. Food Chem. 129(1):84–91.
   Web of Science ®Google Scholar
• Deenu A., Naruenartwongsakul S., Kim S. M. 2013. Optimization and Economic Evaluation of Ultrasound Extraction of Lutein from Chlorella Vulgaris. Biotechnol Bioprocess Eng. 18(6):1151–62.
   Web of Science ®Google Scholar
• Eo H., Jeon Y. J., Lee M., Lim Y. 2014. Brown Alga Ecklonia Cava Polyphenol Extract Ameliorates Hepatic Lipogenesis, Oxidative Stress, and Inflammation by Activation of AMPK and SIRT1 in High-fat Diet-induced Obese Mice. J Agric Food Chem. 63(1):349–59.
   Web of Science ®Google Scholar
• Godic A., Poljšak B., Adamic M., Dahmane R. 2014. The Role of Antioxidants in Skin Cancer Prevention and Treatment. Oxid Med Cell Longev. 2014:1–6.
   Web of Science ®Google Scholar
• Granato D., Barba F. J., Danijela B. K., Rodriguez J. M. L., Putnik P. 2019. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol. 11(3):1–26.
   Google Scholar
• Hayato M., Masashi H., Tokutake S., Katsura M. F., Kazuo M. 2009. Anti-obesity and Anti-diabetic Effects of Fucoxanthin on Diet-induced Obesity Conditions in a Murine Model. Mol Med Rep. 2(6):897–902.
   PubMed Web of Science ®Google Scholar
• Heo S. J., Yoon W. J., Kim K. N., Ahn G. N., Kang S. M., Kang D. H., … Jeon Y. J. 2010. Evaluation of Anti-inflammatory Effect of Fucoxanthin Isolated from Brown Algae in Lipopolysaccharide-stimulated RAW 264.7 Macrophages. Food Chem Toxicol. 48(8–9):2045–51.
   PubMed Web of Science ®Google Scholar
• Huang L., Chen X., Rui X., Li W., Li T., Xu X., Dong M. 2017. Use of Fermented Glutinous Rice as a Natural Enzyme Cocktail for Improving Dough Quality and Bread Staling. RSC Adv. 7(19):11394–402.
   Web of Science ®Google Scholar
• Judacewski P., Los P. R., Lima L. S., Alberti A., Nogueira A. 2019. Perceptions of Brazilian Consumers regarding White Mould Surface‐ripened Cheese Using Free Word Association. Int J Dairy Technol. 72(4):585–90.
   Web of Science ®Google Scholar
• Kokichi N. 1958. Studies on the Pigments of Marine animals-VI. Carotenoids of Some Tunicates Public Seto Marine Bio Lab. 7(1):181–92.
   Google Scholar
• Kotake Nara E., Terasaki M., Nagao A. 2005. Characterization of Apoptosis Induced by Fucoxanthin in Human Promyelocytic Leukemia Cells. Biosci Biotechnol Biochem. 69(1):224–27.
   PubMed Web of Science ®Google Scholar
• Lee S. M., Lee Y. R., Cho K. S., Cho Y. N., Lee H. A., Hwang D. Y., … Son H. J. 2015. Stalked Sea Squirt (Styela Clava) Tunic Waste as a Valuable Bioresource: Cosmetic and Antioxidant Activities. Process Biochem. 50(11):1977–84.
   Web of Science ®Google Scholar
• Meng L.-W., Kim S. M. 2019a. Effects of Different Carbohydrases on the Physicochemical Properties of Rice Flour, and the Quality Characteristics of Fermented Rice Cake. Food Sci Biotechnol. 29:503–512.
   PubMed Web of Science ®Google Scholar
• Meng L. W., Kim S. M. 2019b. Effects of Packaging Methods and Storage Temperature on Shelf Life of Fermented Rice Cake. J Food Process Preserv. 43(8):e14047.
   Web of Science ®Google Scholar
• Mokrzycki W. S., Tatol M. 2011. Colour Difference∆ E-A Survey. Mach Graphics Vision. 20(4):383–411.
   Google Scholar
• Nicoletta P., Patrizia R., Marisa P. 2000. Tomato Consumption Does Not Affect the Total Antioxidant Capacity of Plasma. Nutrition. 16(4):268–71.
   PubMed Web of Science ®Google Scholar
• Ookubo M., Matsuno T. 1985. Carotenoids of Sea squirts—II. Comparative Biochemical Studies of Carotenoids in Sea Squirts. Comp Biochem Physiol B: Comp Biochem. 81(1):137–41.
   PubMed Web of Science ®Google Scholar
• Qi J., Kim S. M. 2018. α-Glucosidase Inhibitory Activities of Lutein and Zeaxanthin Purified from Green Alga Chlorella Ellipsoidea. J Ocean Univ China. 17(4):983–89.
   Web of Science ®Google Scholar
• Rafał Z., Teresa W., Lesław J., Jarosław K. 2013. Supplementation of Gluten-free Bread with Non-gluten Proteins. Effect on Dough Rheological Properties and Bread Characteristic. Food Hydrocoll. 32(2):213–20.
   Web of Science ®Google Scholar
• Ragaee S., Abdel Aal E. S. M. 2006. Pasting Properties of Starch and Protein in Selected Cereals and Quality of Their Food Products. Food Chem. 95(1):9–18.
   Web of Science ®Google Scholar
• Rao A. R., Sindhuja H. N., Dharmesh S. M., Sankar K. U., Sarada R., Ravishankar G. A. 2013. Effective Inhibition of Skin Cancer, Tyrosinase, and Antioxidative Properties by Astaxanthin and Astaxanthin Esters from the Green Alga Haematococcus Pluvialis. Journal of Agricultural and Food Chemistry. 61(16):3842–51.
   PubMed Web of Science ®Google Scholar
• Renata R., Waleed H. H., Urszula G. D., Monika S., Dariusz D. 2017. Study on the Physical and Antioxidant Properties of Gluten-free Bread with Brown Algae. CYTA-J Food. 15(2):196–203.
   Web of Science ®Google Scholar
• Shin H. C., Kim S. H., Park Y., Lee B. H., Hwang H. J. 2012. Effects of 12‐week Oral Supplementation of Ecklonia Cava Polyphenols on Anthropometric and Blood Lipid Parameters in Overweight Korean Individuals: A Double‐blind Randomized Clinical Trial. Phytother Res. 26(3):363–68.
   PubMed Web of Science ®Google Scholar
• Silva F., Duarte A. M., Mendes S., Pinto F. R., Gil M. M. 2020. CATA Vs. FCP for a Rapid Descriptive Analysis in Sensory Characterization of Fish. J Sens Stud. e12605:1–15.
   Google Scholar
• Silva H. L. A., Balthazar C. F., Silva R., Vieira A. H., Costa R. G. B. 2018. Sodium Reduction and Flavor Enhancer Addition in Probiotic Prato Cheese: Contributions of Quantitative Descriptive Analysis and Temporal Dominance of Sensations for Sensory Profiling. J Dairy Sci. 101(10):1–10.
   PubMed Web of Science ®Google Scholar
• Singleton V. L., Rossi J. A. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-phosphotungstic Acid Reagents. Am J Enol Vitic. 16(3):144–58.
   Google Scholar
• Wang R., Zhou W., Isabelle M. 2007. Comparison Study of the Effect of Green Tea Extract (GTE) on the Quality of Bread by Instrumental Analysis and Sensory Evaluation. Food Res Int. 40(4):470–79.
   Web of Science ®Google Scholar
• Wang T., Xue C., Zhang T., Wang Y. 2018. The Improvements of Functional Ingredients from Marine Foods in Lipid Metabolism. Trends Food Sci Technol. 81:74–89.
   Web of Science ®Google Scholar
• Xu J., Wang W., Li Y. 2019. Dough Properties, Bread Quality, and Associated Interactions with Added Phenolic Compounds: A Review. J Funct Foods. 52:629–39.
   Web of Science ®Google Scholar
• Yan X., Chuda Y., Suzuki M., Nagata T. 1999. Fucoxanthin as the Major Antioxidant in Hijikia Fusiformis, a Common Edible Seaweed. Biosci Biotechnol Biochem. 63(3):605–07.
   PubMed Web of Science ®Google Scholar
• Yang E. J., Moon J. Y., Kim S. S., Yang K. W., Lee W. J., Lee N. H., Hyun C. G. 2014. Jeju Seaweeds Suppress Lipopolysaccharide-stimulated Proinflammatory Response in RAW 264.7 Murine Macrophages. Asian Pac J Trop Biomed. 4(7):529–37.
   PubMedGoogle Scholar
• Zaragozá M. C., López D.P., Sáiz M., Poquet M., Pérez J., Puig Parellada P., … Lerat Y. 2008. Toxicity and Antioxidant Activity in Vitro and in Vivo of Two Fucus Vesiculosus Extracts. J Agric Food Chem. 56(17):7773–80.
   PubMed Web of Science ®Google Scholar
• Zhu F., Cai Y. Z., Sun M., Corke H. 2008. Influence of Amaranthus Betacyanin Pigments on the Physical Properties and Color of Wheat Flours. J Agric Food Chem. 56(17):8212–17.
   PubMed Web of Science ®Google Scholar
• Ziobro R., Witczak T., Juszczak L., Korus J. 2013. Supplementation of Gluten-free Bread with Non-gluten Proteins. Effect on Dough Rheological Properties and Bread Characteristic. Food Hydrocoll. 32(2):213–20.
   Web of Science ®Google Scholar