1,999
Views
4
CrossRef citations to date
0
Altmetric
Original Article

Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

, , , &
Pages 1536-1547 | Received 13 Jun 2019, Accepted 13 Aug 2019, Published online: 29 Aug 2019

References

  • Shukri, R.; Mohamed, S.; Mustapha, N. M.; Hamid, A. A. Evaluating the Toxic and Beneficial Effects of Jering Beans (Archidendron jiringa) in Normal and Diabetic Rats. J. Sci. Food Agric. 2011, 91, 2697–2706. DOI: 10.1002/jsfa.v91.14.
  • Sridaran, A.; Karim, A. A.; Rajeev, B. Pithecellobium Jiringa Legume Flour for Potential Food Applications: Studies on Their Physico-chemical and Functional Properties. Food Chem. 2012, 130, 528–535.
  • Handayani, S. Pengaruh Steam Blanching Terhadap Aktivitas Dan Senyawa Antioksidan Jengkol (Pithecellobium jiringa). Master’s thesis, Universitas Gadjah Mada, Yogyakarta, 2017.
  • Lim, T. K. Edible Medicinal and Non-Medicinal Plants; Springer Science+Business Media B.V. 2012; 2, pp. 544. Springer Netherlands, Netherlands. DOI: 10.1007/978-94-007-1764-0.
  • Pei, F.; Shi, Y.; Gao, X.; Wu, F.; Mariga, A. M.; Yang, W.; Zhao, L.; An, X.; Xin, Z.; Yang, F.; et al. Changes in Non-Volatile Taste Components of Button Mushroom (Agaricus bisporus) during Different Stages of Freeze Drying and Freeze Drying Combined with Microwave Vacuum Drying. Food Chem. 2014, 165, 547–554.
  • Jinap, S.; Hajeb, P. Glutamate, Its Applications in Food and Contribution to Health. J. Apetite. 2010, 55, 1–10.
  • Ney, K. H.;. Flavor Enhancing Effect of L-glutamate and Similar Compounds. Z. Lebensm. Unters. Forsch. 1971, 146, 141–143. DOI: 10.1007/BF01882239.
  • Kuninaka, A. Flavor Potentiators. In Symposium on Foods: the Chemistry an Physiologof Flavors; Schultz, H. W., Day, E. A., Libbey, L. M., Eds.; AVI Publishing Company: Westport, 1967; pp 515–535.
  • Yamaguchi, S.; Yoshikawa, T.; Ikeda, S.; Ninomiya, T. Measurement of the Relative Taste Intensity of Some L-α-amino Acids and 5ʹ-nucleotides. J. Food Sci. 1971, 36, 846–849. DOI: 10.1111/j.1365-2621.1971.tb15541.x.
  • Patras, A.; Tiwari, B. K.; Dan Brunton, N. P. Influence of Blanching and Low Temperature Preservation Strategies on Antioxidant Activity and Phytochemical Content of Carrots, Green Beans, and Broccoli. J. Food Sci. Technol. 2011, 44, 299–306.
  • Bongoni, R.; Verkerk, R.; Steenbekkers, B.; Dekker, M.; Dan Stieger, M. Evaluation of Different Cooking Conditions on Broccoli (brassica Oleracea Var. Italica) to Improve the Nutritional Value and Consumer Acceptance. Plant Foods Human Nutr. 2014, 69, 228–234.
  • Poelman, A. A. M.; Delahunty, C. M.; DeGraaf, D. C. Cooking Time but Not Cooking Method Affect Children’s Acceptance of Brassica Vegetables. Food Qual. Preferences. 2013, 28, 441–448. DOI: 10.1016/j.foodqual.2012.12.003.
  • Theurer, C. B.; Huber, J. T.; Delgado-Elorduy, A.; Wanderley, R. Invited Review: Summary of Steam-flaking Corn or Sorghum Grain for Lactating Dairy Cows. J. Dairy Sci. 1999, 82, 1950–1959. DOI: 10.3168/jds.S0022-0302(99)75431-7.
  • Mohapatra, D.; Patel, A. V.; Kar, A.; Dshpande, S. S.; Tripathi, M. K. Effect of Different Processing Conditions on Proximate Composition, Antioxidants, Anti-Nutrients and Amino Acid Profile of Grain Sorghum. Food Chem. 2019, 271, 129–135. DOI: 10.1016/j.foodchem.2018.07.196.
  • Rennie, C.; Wise, A. Preferences for Steaming of Vegetables. J. Hum. Nutr. Diet. 2010, 23, 108–110.
  • Opikasari, P. Perubahan Aktivitas Dan Senyawa Antioksidan Petai Cina (Leucaena leucocephala) Selama Perlakuan Steam Blanching. Master’s thesis, Universitas Gadjah Mada, Yogyakarta, 2017.
  • Li, W.; Gu, Z.; Yang, Y.; Zhou, S.; Liu, Y.; Zhang, J. Non-Volatile Taste Components of Several Cultivated Mushrooms. Food Chem. 2014, 143, 427–431. DOI: 10.1016/j.foodchem.2013.08.006.
  • Wang, L.; Renjie, X.; Bing, H.; Wei, L.; Sun, Y.; Youying, T.; Zeng, X. Analysis of Free Amino Acids in Chinese Teas and Flower of Tea Plant by High Performance Liquid Chromatography Combined with Solid-phase Extraction. Food Chem. 2010, 123, 1259–1266. DOI: 10.1016/j.foodchem.2010.05.063.
  • Fisher, G. H.; Arian, I.; Quesada, S.; Danjelo, F.; Ericco, F; Difiore, M. A Fast and Sensitive Method for Measuring Picomole Levels of Total Free Amino Acids in Very Small Amounts of Biological Tissue. Amino Acids 2001, 20, 163–173.
  • Biao, L.; Kimatu, B. M.; Pei, F.; Chen, S.; Feng, X.; Hu, Q.; Zhao, L. Non-volatile Flavour Components in Lentinus Edodes after Hot Water Blanching and Microwave Blanching. Int. J. Food Prop. 2017, 20, S2532–S2542. DOI: 10.1080/10942912.2017.1373667.
  • Li, Q.; Zhang, H. H.; Claver, I. P.; Zhu, K. X.; Peng, W.; Zhou, H. M. Effect of Different Cooking Methods on the Flavour Constituents of Mushroom (agaricus Bisporus (lange) Sing) Soup. Int. J. Food Sci. Technol. 2011, 46, 1100–1108. DOI: 10.1111/j.1365-2621.2011.02592.x.
  • Saldivar, X.; Wang, Y.-J.; Chen, P.; Mauromoustakos, A. Effects of Blanching and Storage Conditions on Soluble Sugar Contents in Vegetable Soybean. Food Sci. Technol. 2010, 43, 1368–1372.
  • Handschumacher, R.;. Orotidylic Acid Decarboxylase: Inhibition Studies With Azauridine 50 -Phosphate. J. Biol. Chem. 1960, 10, 2917–2919.
  • Sowalsky, R. A.; Noble, A. C. Comparison of the Effects of Concentration, pH and Anion Species on Astringency and Sourness of Organic Acids. Chem. 1998, 23, 343–349.
  • Yoneda, C.; Okubo, K.; Kasai, M.; Hatae, K. Extractive Components of Boiled-Dried Scallop Adductor Muscle and Effect on the Taste of Soup after Mixing with Chicken Leg Meat. J. Sci. Food Agric. 2005, 85, 809–816. DOI: 10.1002/(ISSN)1097-0010.
  • Mau, J.-L.; Lin, H.-C.; Ma, J.-T.; Song, S.-F. Non-volatile Taste Components of Several Speciality Mushrooms. Food Chem. 2001, 73, 461–466. DOI: 10.1016/S0308-8146(00)00330-7.
  • Tsai, S. Y.; Wu, T. P.; Huang, S. J.; Mau, J. L. Nonvolatile Taste Components of Agaricus Bisporus Harvested at Different Stages of Maturity. Food Chem. 2007, 103, 1457–1464. DOI: 10.1016/j.foodchem.2006.10.073.
  • Yang, J.; Lin, H.; Mau, J. Non-Volatile Taste Components of Several Commercial Mushroom. Food Chem. 2001, 72, 465–471. DOI: 10.1016/S0308-8146(00)00262-4.
  • Boekel, M.; Formation of Flavour Compounds in the Maillard Reaction. Biotechnol. Adv. 2006, 24, 230–233.
  • Litchfield, J.; Morel Mushroom Mycelium as a Food-Flavoring Material. Biotechnol. Bioeng. 1967, 9, 289–304. DOI: 10.1002/(ISSN)1097-0290.
  • Mau, J. L.; The Umami Taste of Edible and Medicinal Mushrooms. Int. J. Med. Mushrooms. 2005, 7, 119–126. DOI: 10.1615/IntJMedMushr.v7.i12.120.
  • Hadadi, M.; Ibarz, A.; Conde, J.; Pagan, J. Optimisation of Steam Blanching On Enzymatic Activity, Color And Protein Degradation of Alfalfa (Medicago Sativa) to Improve Some Quality Characteristics of Its Edible Protein. Food Chem. 2019, 276, 591–598.
  • FAO WHO UNU Energy and Protein Requirement. WHO Technical Report Series No. 724; WHO: Geneva, Switzerland, 1985.
  • Arnold, U.; Rucknagel, K. P.; Schierhorn, A.; Ulbrich-Hofmann, R. Thermal Unfolding and Proteolytic Susceptibility of Ribonuclease A. Eur. J. Biochem. 1996, 237, 862–869. DOI: 10.1111/ejb.1996.237.issue-3.
  • Sornwatana, T.; Bangphoomi, K.; Roytrakul, S.; Wetprasit, N.; Choowongkomon, K.; Ratanapo, S. Chebulin, and Terminalia Chebula Retz. Fruit-Derived Peptide with Angiotensin-I-Converting Enzyme Inhibitory Activity. Biotechnol. Appl. Biochem. 2015, 62, 746–753.
  • Thewissen, B. G.; Pauly, A.; Celus, I.; Brijs, K.; Delcour, J. A. Inhibition of Angiotensin I-Converting Enzyme by Wheat Gliadin Hydrolysates. Food Chem. 2011, 127, 1653–1658.
  • Qu, W.; Ma, H.; Jia, J.; He, R.; Luo, L.; Pan, Z. Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Wheat Germ Protein Prepared with SFP Ultrasound-Assisted Processing. Ultrason. Sonochem. 2012, 19, 1021–1026.
  • Gu, Y.; Wu, J. LC-MS/MS Coupled with QSAR Modeling in Characterising of Angiotensin I-Converting Enzyme Inhibitory Peptides from Soybean Proteins. Food Chem. 2013, 141, 2682–2690.
  • Oyarekua, M. A.; Eleyinmi, A. F. Comparative Evaluation of the Nutritional Quality of Corn, Sorghum and Millet Ogi Prepared by a Modified Traditional Technique. J. Food Agric. Environ. 2004, 2, 94–99.