This study evaluated the cyanide content, bio-active compounds profile, volatile compounds profile, and biological activity of fresh and boiled sliced bamboo. Cyanide was only detected in fresh bamboo shoots, at a content of 140.40±5.34 mg/kg. Furthermore, the fresh bamboo shoots extracts had free radical scavenging properties, as demonstrated by ABTS･ + and DPPH･ assays, and contained phytochemical compounds, such as flavonoid, terpenoid, and reducing sugar. Indeed, the total phenolic and flavonoid contents were 12.12±0.12 mg gallic acid equivalent/dw and 1.60±0.11 mg quercetin equivalent/dw, respectively. In addition, these extracts demonstrated inhibitory activity against α-glucosidase (61.30±0.45%), α-amylase (37.00±1.82%), and tyrosinase (26.57±0.57%). Some volatile compounds, such as 2-methoxyphenol and 2-pentylfuran, show α-glucosidase inhibitory activity, and these compounds exerted α-amylase inhibitory activity in the fresh sliced bamboo shoots. The major volatile compound 4-methylphenol (68.15%), which exerts tyrosinase inhibitory activity, was also detected in fresh sliced bamboo shoots. The boiled sliced bamboo shoots extracts also contained bio-active compounds and exhibited biological activity similar to those in the fresh sliced bamboo shoots extracts. However, the boiling process and sliced technique reduced the bio-active compounds and biological properties as well as some of volatile compounds.

This research was aimed to study appropriate quantity of Tuna powder. The appropriated quantity of Tuna powder were varied at 2 4 and 6% of sticky rice flour. All of samples were analyzed sensory quality using 9 points hedonics scales color (L* a* b*) moisture content (%) water activity (a w ) expansion volume. All of quality data were compared. It was found that Tuna powder effected to flavor, overall acceptance, L*, hardness, water activity and moister content (after). The consumers highest accepted at 2% of tuna powder. It showed appearance color flavor taste crispyness expansion and overall acceptant at 7.00 6.63 6.77 6.43 7.27 7.40 and 7.13 respectively. The physical and chemical quality in puff sticky rice was conducted in color (L* a* b*) texture (hardness) water activity (a w ) expansion and Moisture content (before and after). The research showed that lightness (L*) 54.77 redness (a*) 5.57 yellowness (b*) 21.13 hardness 0.29 N a w 0.38 expansion 3.86 and Moisture content before 11.62 and after 5.41 respectively.

Octenyl succinic anhydride is often used to modify starch for encapsulation purposes. Xanthone and its derivatives exhibit a wide range of biological and pharmacological activities, including antimicrobial, antioxidant, and antitumor. This study investigated the effect of starch modification by octenyl succinic anhydride on xanthone encapsulation efficiency. The starch sample was added with 0.4% xanthone as core material. We analyzed the encapsulation efficiency and important characteristics of microcapsules, such asxanthone content, crystallinity of amylose, and chemical structure. Black glutinous rice flour modified by octenyl succinic anhydride showed higher encapsulation efficiency than the native black glutinous rice flour. Starch-xanthone complexation resulted in an A-type starch as identified by XRD. The FTIR pattern showed shifts in the absorbance peaks at 3,000-3,700 cm -1 , which indicated that xanthone was adequately complexed in the flour structure.