The Enhancing Nutritional Value of Crispy Snack with Solid Medium with Mycelium Remained from Cordyceps militaris Culture Processing
Keywords:
crispy snack, solid medium with mycelium remained, nutritional value, cordycepin, adenosineAbstract
Crispy snack is one of popular snake food of consumers. The objectives of this experiment were to develop and add nutritional value of crispy snack with solid medium with mycelium remained byproducts from Cordyceps militaris culture processing. The results showed that the cordycepin and adenosine of the solid medium with mycelium remained byproducts via hot air oven dried at 60°C method for 18 hours which was higher than sun dried for 3 days. After that, its nutritional value of the solid medium with mycelium remained byproducts via hot air oven and it was observed that it had protein as 8.95±0.08 g/100g and dietary fiber as 12.03±0.04 g/100g. Moreover, it was found that Arsenic Lead less than standard and it was not found Mercury. Escherichia coli, Salmonella spp. and Staphylococcus aureus were not found. For crispy snack treatment, it was accepted by general consumers at the most level (the average overall score as 7.40±0.49) and the ingredients included tapioca starch and boiled potatoes (ratio 1:1) with 3% of solid medium with mycelium remained byproducts. The results indicated that this treatment had protein as 2.25±0.05 g/100g and dietary fiber as 6.48±0.05 g/100g. In addition, heavy metal contamination and food microbial pathogens were not found following The Food and Drug Administration standard. This treatment also showed cordycepin and adenosine as 26.33±0.47 mg/100g and 1.40±0.08 mg/100g, respectively. This research suggests that this experiment can reduce byproducts from C. militaris culture processing and develops crispy snack for high nutritional value and safety for consumers.
References
AOAC. 2019. Official Methods of Analysis of AOAC International. 21st ed. Gaithersburg. AOAC International.
Beals, KA. 2018. A review of potatoes and their role in global health. Available Source: https://www.potatogoodness.com/wp-content/uploads/2016/09/Potato-nutrition-white-paper.pdf, April 3, 2018.
FDA BAM online. 2017. BAM Chapter 4: Enumeration of Escherichia coli and the Coliform bacteria. Available Source: https:// www.fda.gov/ food/laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria, October 6, 2021.
FDA BAM online. 2019. BAM Chapter 14: Bacillus cereus. Available Source: https:// www.fda. gov/ food/laboratory-methods-food/bam-chapter-14-bacillus-cereus, October 6, 2021.
Food and Drug Administration. 2019. Guidelines for considering the permission of the Cordyceps militaris as an ingredient in food. Available Source: https://www.fda. moph.go.th/sites/food/Permission/Golden Bucket.pdf, September 10, 2021. (in Thai)
Huang, L., Li, Q., Chen, Y., Wang, X. and Zhou, X. 2009. Determination and analysis of cordycepin and adenosine in the products of Cordyceps spp. African Journal of Microbiology Research 3(12): 957-961.
Kanokmedhakul, T., Fuangpaiboon, N. and Tangwongchai, R. 2021. Development of Crispy Snack from Banana (Musa sapientum L. cv. Namwa), pp. 512-524. In Wongratanacheewin, S. ed. The 22nd National Graduate Research Conference. Khon Kaen University, Thailand. (in Thai)
Kheeree, N. 2015. Study on the Chemical Properties of Fried Fish Chip with Mixed Herbs, Galangal, Lemon Grass, Kaffir Lime Leaves and Chili. Princess of Naradhiwas University Journal 7(2): 129-136. (in Thai)
Mahidol University. 2017. Cultivation of Cordyceps militaris media. Available Source: https://
patentpub.ipthailand.go.th/_AppPublic /PublicAttach.aspx?id=11705500075, October 6, 2021. (in Thai)
Marketeer. 2019. Market share of snack. Available Source: https://marketeeronline .co/archives/125874, October 6, 2021. (in Thai)
Mekarat, S., Chedoloh, R., Puwaphut, R. and Hilae, A. 2018. The development on formulation of fish cracker supplemented with sacha peanut leaf. Princess of Naradhiwas University Journal 11(1): 125-134. (in Thai)
Naviglio, D., Ferrara, L., Formato, A. and Gallo, M. 2014. Efficiency of conventional extraction technique compared to rapid-solid liquid dynamic extraction (RSLDE) in the preparation of bitter liquors and elixirs. IOSR Journal of Pharmacy 4(5): 14-22.
Ni, H., Zhou, X., Li, H. and Huang, W. 2009. Column chromatographic extraction and preparation of cordycepin from Cordyceps militaris waster medium. Journal of Chromatography B 877: 2135-2141.
Paramanandam, V., Jagadeesan, G., Muniyandi, K., Manoharan, A.L., Nataraj, G., Sathyanarayanan, S. and Thangaraj, P. 2021.
Comparative and variability analysis of different drying methods on phytochemical, antioxidant and phenolic contents of Ficus auriculata Lour. Fruit. Phytomedicine Plus 1(3): 1-9.
Que, F., Mao, L., Fang, X. and Wu, T. 2008. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science & Technology 43(7): 1195-1201.
Sawicka, B. and Gupta, P.D. 2018. Resistant starch in potato. Acta Scientiarum Polonorum Agricultura 17(3): 1-17.
Shrestha, B., Zhang, W., Zhang, Y. and Liu, X. 2012. The medicinal fungus Cordyceps militaris: research and development. Mycological Progress 11(3): 599-614.
Sihamala, O., Saraboot, N., Chunthanom, P. and Bhulaidok, S. 2018. Nutritional value of Edible insects in Kalasin Province. King Mongkut's Agricultural Journal 36(2): 98-105. (in Thai)
Sullivan, D.M. and Carpenter, D.E. 1993. Method of Analysis for Nutrition Labeling. AOAC International, Arlington.
Tangsombatvichit, P., Nochai, K., Robmuang, D. and Buranasaksee, U. 2021. The development of crispy snack from boiled potatoes remain in Cordyceps militalis culture processing. The Journal of Science and Technology RMUTSB 5(1): 60-67. (in Thai)
Tapingkae, T. 2012. Know about Cordyceps mushrooms. Kehakaset Magazine 36(4): 113-117. (in Thai)
Thai community product standard. 2011. Crispy snack, khaogriab. Available Source: http://tcps.tisi. go.th /pub/tcps107_54.pdf, October 6, 2021. (in Thai)
Thongrak, P., Rawdsiri, S., Wongsangthum, W., Khunthachai, W. and Thaisom, R. 2016. Research Report on The knowledge management project for further development of food products from sweet potatoes of the community standard communities, Ban-tubnum, Bang Pahan district Ayutthaya. Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya. (in Thai)
Wu, X., Zhang, M. and Bhandari, B. 2019. A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science & Emerging Technologies 54(4): 34-42.
Yimtoe, S., Phuksuksakul, A. and Puengksam, O. 2012. Research Report on Development of cereals cracker product. Food and Nutrition Program, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi. (in Thai)
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Rajamangala University of Technology Srivijaya Research Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.
