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dc.contributor.authorShitapan Bai-Ngewen_US
dc.contributor.authorTreethip Chuensunen_US
dc.contributor.authorSutee Wangtueaien_US
dc.contributor.authorSuphat Phongthaien_US
dc.contributor.authorKittisak Jantanasakulwongen_US
dc.contributor.authorPornchai Rachtanapunen_US
dc.contributor.authorVinyoo Sakdatornen_US
dc.contributor.authorWarinporn Klunklinen_US
dc.contributor.authorJoe M. Regensteinen_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.description.abstractThis study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several beneficial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noodles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleAntimicrobial Activity of a Crude Peptide Extract from Lablab Bean (dolichos Lablab) for Semi-dried Rice Noodles Shelf-lifeen_US
article.title.sourcetitleQuality Assurance and Safety of Crops and Foodsen_US
article.volume13en_US Universityen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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