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Van Viet Man

As seen in: Color Research & Application
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Articles

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

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By Thi Anh, Thi Thu Tra, Van Viet Man
Pitaya peel is a by-product of fruit processing. In this study, the effects of pitaya peel supplementation in the cookie recipe on the nutritional quality, in vitro glycemic index, and antioxidant release from the enriched fiber cookies were investigated. The higher the ratio of pitaya peel powder (PPP) in the recipe, the greater the dietary fiber, betacyanin and phenolic contents, and antioxidant activities of the product.
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Effects of ultrasonication variables on the activity and properties of alpha amylase preparation

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By Thi Thu Tra, Khanh Tien, Van Viet Man
| Color Research & Application Verified
Recently, ultrasound was demonstrated to increase enzyme activity in food industry. In most studies, an enzyme-substrate mixture was ultrasonicated. Very little is reported on the ultrasonication of enzyme preparation; the effects of ultrasonication variables on the enzyme activity and properties remained unclear. In this study, an ?-amylase preparation was ultrasonicated under different conditions.
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