Nutritional composition of different grades of edible bird’s nest and its enzymatic hydrolysis

2018 ◽  
Author(s):  
Hidayati Syamimi Mohd Noor ◽  
Abdul Salam Babji ◽  
Seng Joe Lim
Keyword(s):  
Enzymatic Hydrolysis ◽  
Nutritional Composition ◽  
Edible Bird’S Nest

scholarly journals Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

2019 ◽  
Vol 7 (2) ◽  
pp. 555-567 ◽  
Author(s):  
Pornpun Wiruch ◽  
Srisuwan Naruenartwongsakul ◽  
Yongyut Chalermchart
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Properties ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Preference Score ◽  
Preparation Methods ◽  
Glutinous Rice ◽  
Retort Pouch ◽  
Pretreatment Conditions

The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.

scholarly journals The Authentication and Grading of Edible Bird’s Nest by Metabolite, Nutritional, and Mineral Profiling

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1574
Author(s):  
Ramlah Mohamad Ibrahim ◽  
Nurul Nadiah Mohamad Nasir ◽  
Md Zuki Abu Bakar ◽  
Rozi Mahmud ◽  
Nor Asma Ab Razak
Keyword(s):  
Crude Protein ◽  
Nutrient Content ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Edible Bird’S Nest ◽  
Aoac Method ◽  
Medicinal Properties ◽  
Aerodramus Fuciphagus ◽  
Carbohydrate Contents

Edible bird’s nest (EBN) produced by Aerodramus fuciphagus has a high demand for nutritional and medicinal application throughout the world. The present study was to evaluate the authentication of a man-made house EBN, which are half cup and stripe-shaped by FTIR. Next, both samples were compared according to their metabolite, nutritional, and mineral composition. The results indicated that the FTIR spectra of both EBN samples were identical and similar to the reference, suggesting the authenticity of the EBN used. The metabolites that contribute to the possible medicinal properties of EBN were found by using GC-MS. The results of the proximate analysis, followed by the standard AOAC method, inferred that both EBN shapes to be rich in crude protein and carbohydrate contents. However, the proximate composition between the half cup and stripe-shaped EBN showed significant differences. Major mineral elements detected were calcium and sodium, and magnesium contents were significantly different between both EBN. Additionally, the half cup and stripe-shaped EBN had a low level of heavy metal content than the maximum regulatory limit as set by the Malaysian Food Act 1983. This study concludes that the nutritional composition varied between the samples and thus suggests that nutrient content should be considered as criteria for the grading requirement of commercialized EBN.

scholarly journals Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird’s nest

Food Research ◽  
2019 ◽  
pp. 664-677
Author(s):  
Amiza M.A. ◽  
Khuzma D. ◽  
P.S. Liew ◽  
Salma Malihah M. ◽  
N.M. Sarbon
Keyword(s):  
Heat Treatment ◽  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Freeze Dried ◽  
Edible Bird’S Nest ◽  
Emulsifying Capacity ◽  
Water Holding

This study reported the effect of heat treatment and protein enzymatic hydrolysis on the degree of hydrolysis (DH) and physicochemical properties of edible bird’s nest (EBN). The EBN samples were subjected to eleven different processing treatments which were control EBN (raw), 30 mins normal boiled EBN (NB30); 30 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB30H); 60 mins normal boiled EBN (NB60); 60 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB60H); 60 mins slow cooked EBN (SC60); 60 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC60H); 120 mins slow cooked EBN (SC120); 120 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC120H); autoclaved EBN at 121oC for 15 mins (A); autoclaved EBN at 121oC for 15 mins followed with protein hydrolysis using 1% Alcalase® (AH). The treated EBN samples were then freeze dried prior to further analysis. This study found that heat treatment alone produced EBN sample with lower DH (5.84% to 14.54%) as compared to those undergone combined heat treatment and enzymatic protein hydrolysis (12.16% to 22.59%). EBN samples in this study gave solubility of 4.52 - 87.11%, water holding capacity of 3.82 - 17.9 mL/g, oil holding capacity of 4.87 - 7.65 mL/g, emulsifying capacity of 18.08 - 56.15%, emulsifying stability of 12.03 - 50.34%, foaming capacity of 0.75 - 359%, foaming stability (after 60 mins) of 58.89 - 96.39% and viscosity (for 1 - 10% EBN sample) of 26.67 - 7526.67 mPa.s. It was found that there was a positive correlation between DH and solubility, emulsifying capacity and emulsifying stability of EBN samples. However, a negative correlation was found between DH and water holding capacity and viscosity of EBN samples. Furthermore, there was no correlation between DH and oil holding capacity and colour profiles. Thus, this study shows that heat treatment and enzymatic hydrolysis of EBN can be tailored to achieve a certain degree of hydrolysis and physicochemical properties.

scholarly journals Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

2015 ◽  
Vol 27 (4) ◽  
pp. 384 ◽  
Author(s):  
Jrad Zeineb ◽  
Oulahal Nadia ◽  
Adt Isabelle ◽  
Khorchani Touhami ◽  
Degraeve Pascal ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Enzymatic Hydrolysis ◽  
Nutritional Composition
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