Beef flavors were formed by mixing amino acid, sugar, and wheat flour via the efficient and continuous direct extrusion process. The effect of the extrusion temperature of zone 1, at 80, 100 and 120°C, on the color, solubility, and sensory properties of the beef flavors obtained was investigated. Acceptability of extruded beef flavors, both in powder and liquid forms, was tested compared to the control, which was a commercial beef flavor prepared by the traditional method (boiling and reflux). Volatile compounds of the extruded product and the control were determined by GC-MS, with the solid-phase microextraction method (SPME). The bulk density of the extruded products was significantly higher than the control, but they all showed the same percentage of solubility. Methanethiol, the key component contributing to stewed beef and ground beef, as well as 2-furancarboxaldehyde, 3-(methylthiol)-propanal, 2-[(methylthio) methyl]-furan, was detected in beef flavors both from extrusion and the control. Extrusion at higher temperatures, 100 and 120°C, indicated a more brownish color and obtained higher sensory scores in terms of odor, taste, and overall acceptance than samples extruded at 80°C and the control. Thus, there is a potential to use extrusion to replace traditional methods of production of beef flavors.

Summary The aim of this work was to study the effects of puffing conditions on the properties of instant rice and to obtain optimal processing condition for product with rehydration time within 5 min. Thai jasmine rice was soaked, cooked and dried at 80 °C in a tray dryer before being puffed at different moisture contents (15–20% wb), temperatures (200–220 °C) and time intervals (20–30 s). The rice puffed at higher moisture contents and puffing temperatures for longer time exhibited higher volume expansion ratios and shorter rehydration times. Presumably, case hardening of the grain surface occurred. Instant rice that can be rehydrated in 5 min with more acceptable hardness than the commercial instant rice was obtained. Regression models to predict the quality of instant rice were developed using response surface methodology.

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Xanthones are significant bioactive compounds and secondary metabolites in mangosteen pericarps. A xanthone is a phenolic compound and versatile scaffold that consists of a tricyclic xanthene-9-one structure. A xanthone may exist in glycosides, aglycones, monomers or polymers. It is well known that xanthones possess a multitude of beneficial properties, including antioxidant activity, anti-inflammatory activity, and antimicrobial properties. Additionally, xanthones can be used as raw material and/or an ingredient in many food, pharmaceutical, and cosmetic applications. Although xanthones can be used in various therapeutic and functional applications, their properties and stability are determined by their extraction procedures. Extracting high-quality xanthones from mangosteen with effective therapeutic effects could be challenging if the extraction method is insufficient. Although several extraction processes are in use today, their efficiency has not yet been rigorously evaluated. Therefore, selecting an appropriate extraction procedure is imperative to recover substantial yields of xanthones with enhanced functionality from mangosteens. Hence, the present review will assist in establishing a precise scenario for finding the most appropriate extraction method for xanthones from mangosteen pericarp by critically analyzing various conventional and unconventional extraction methods and their ability to preserve the stability and biological effects of xanthones.

Traditional production of glass noodles is a long and complicated processes mainly uses mung bean starch which is costly. This research aimed to study the extrusion effect of barrel temperature of zone 3 on size, cooking time and stability time (time until the noodles tear in boiling water) compared to the control, the commercial glass noodle produced by the traditional processes. The effects of using starch blends from mung bean starch (MBS) and pea starch (PS), potato starch (PTS), cassava starch (CS) and modified cassava starch (MCS) at the ratio of 80:20, 70:30, 60:40 and 0:100 (w/w) on the size and cooking properties of the glass noodles were investigated and compared to the control. Results showed that the increased barrel temperature of zone 3 of the extruder increased the size of the dried and cooked glass noodles. The starch blends of MBS and PTS glass noodle resulted to the highest cooking loss (7.94-25.09%). The cooking weights (%) of glass noodle were lower with the decrease of MBS followed with the increase of cooking losses (%) in most cases. However, the starch blends of MBS and MCS showed the lowest values of cooking loss at all ratios used (5.30-5.83%). The extruded glass noodles showed similar appearance with lower cooking time (2 min) and stability time (8 min) compared to the control (3 min and 20 min, respectively). Based on the results of this study, it can be concluded that the starch blends of MBS and MCS glass noodle yields cooking properties better than other types of starch blends for the extruded glass noodles.