Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.     

Effect of Ultrasound-Assisted,Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

This work aimed to study the effect of ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave-assisted (UMAE) methods for pectin extraction from industrial tomato waste. The overall performance index from the fuzzy analytical method with three criteria, pectin yield, galacturonic acid, and lycopene content, was applied to evaluate the best extraction conditions by using the weight of 75, 20, and 5, respectively. The UAE conditions was performed at a temperature of 80 °C for 20 min with the variations in the extraction pH and the solid liquid (SL) ratio. The best UAE conditions with high pectin yield, and high total carboxyl group, as well as a lycopene content, was the pH of 1.5 and the SL ratio of 1:30. The MAE conditions was performed with variations in the microwave powers and times. The results showed that the best MAE conditions were 300 W for 10 min, which gave high pectin yield with high galacturonic acid and lycopene content. Various conditions of UMAE at the best conditions of MAE and UAE were performed and exhibited that the UAE had more positively affected the pectin yield. However, the FTIR spectra of obtained pectins from different extraction techniques showed a similar pectin structure.