Meeparn Parinda, Aenglong Chakkapat, Ratanasumawong Savitree, Klaypradit Wanwimol, Kerdpiboon Soraya
Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand.
Food Chem. 2025 Jan 15;463(Pt 2):141252. doi: 10.1016/j.foodchem.2024.141252. Epub 2024 Sep 11.
This study aimed to determine the effect of calcium fortification from dried oyster shells (DOS) and calcined oyster shells (COS) at concentrations of 2, 4 and 6 %(w/w) on physical and chemical properties of tapioca pearls. The results showed that the optimal cooking time of TP-COS decreased compared to TP-DOS and TP (control). The TP-DOS and TP-COS exhibited a remaining calcium content ranging from 8.39 to 41.03 mg/g. During seven days of refrigerated storage, TP-COS showed delayed hardness along with decreases in both the enthalpy of gelatinization and retrogradation. The functional groups observed in TP-DOS and TP-COS showed varying intensities compared to TP. Morphology images depicted the distribution of DOS and COS within tapioca pearls, revealing that TP-DOS and TP-COS possessed a denser and more compact structure. The results suggest that COS fortification could improve the nutritional value and delay the change in the texture of tapioca pearls after storage.
本研究旨在确定浓度为2%、4%和6%（w/w）的干牡蛎壳（DOS）和煅烧牡蛎壳（COS）钙强化对木薯珍珠物理和化学性质的影响。结果表明，与TP-DOS和TP（对照）相比，TP-COS的最佳烹饪时间缩短。TP-DOS和TP-COS的剩余钙含量在8.39至41.03mg/g之间。在冷藏储存的七天中，TP-COS的硬度延迟增加，同时糊化热焓和回生热焓均降低。与TP相比，在TP-DOS和TP-COS中观察到的官能团表现出不同的强度。形态图像描绘了DOS和COS在木薯珍珠中的分布，表明TP-DOS和TP-COS具有更致密和紧凑的结构。结果表明，COS强化可以提高木薯珍珠的营养价值，并延缓储存后其质地的变化。
