Showing papers by "Japan International Cooperation Agency published in 1985"
TL;DR: It may be important to examine the mutagenicity in vitro of spices using bacterial mutants and to obtain basic data required for the assessment of thier safety with special reference to their chronic effects in cancer induction and enhancement of human safety.
Abstract: nor chili pepper oleoresin was found to be mutagenic in a Salmonella/mammalian microsome mutagenicity assay employing his\" tester strains. On the other hand, they are known to contain different kinds of biologically active and cytotoxic components, and their carcinogenic or mutagenic effects have been described by several authors.2~6) Considering the still insufficient information on the mutagenic activities of spices, it may be important to examine the mutagenicity in vitro of spices using bacterial mutants and to obtain basic data required for the assessment of thier safety with special reference to their chronic effects in cancer induction7~9) and enhancement of human
12 citations
TL;DR: In this paper, the compositional characterization of kecap was conducted and the commercial products are classified as 'common','sweet','salty' and 'viscous' according to their high sugar contents (40.51-65.45%).
Abstract: Investigation on compositional characterization of kecap was conducted. Kecap is a major seasoning or condiment in Indonesia which is made from fermented soybean. The commercial products are classified as 'common', 'sweet', 'salty' and 'viscous'. The composition of kecap varieties was characterized by their high sugar contents (40.51-65.45%) except the salty varieties (3.84-19.36%). The sugar contents were mostly sucrose, glucose and fructose and were derived from the sweetening agent added, i.e. palm sugar, cane sugar or molasses. Total nitrogen, formol nitrogen and free amino acids were much lower than those of Japanese soy sauce except one sample of salty kecap. Lower nitrogen contents indicate poor fermentation and excessive dilution of moromi with brine. Addition of large amounts of sugar could be another factor. Ash contents of sweet, common and viscous types of kecap were lower than those of Japanese soy sauce and were composed of minerals derived from soy beans etc. in addtion to sodium chloride. Lactic acid was the dominant organic acid present. However, some of the varieties were also rich in succinic, pyroglutamic or butyric acids.
9 citations