Abstract The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at different temperatures and times in excess water with or without germinated sorghum extract (GSE). The concentration of α-amylase in the GSE was 5 mg/10 mL. Dynamic rheological properties, freeze-thaw stability and water holding capacity (WHC) were investigated. The dynamic rheological parameters of the native or GSE-treated starches varied significantly (p < 0.05), while the G` of some starches were frequency-independent others exhibited sharp increase in G` at low frequencies. Unlike T.B and S.P.S, the G` of the native C.P and C.S starches was significantly (p < 0.05) reduced by annealing, whereas GSE-treatment reduced G` of all gels regardless of annealing temperature or time. Starch gels demonstrated significant (p<0.05) reduction in freeze thaw stability and increase in water holding capacity after annealing and GSE treatment.

Abstract This study aimed to investigate the effect of select spices and herbs added to cooked rice in the growth of Bacillus cereus. The results showed the actual role of herbs and spices as food flavoring ingredients rather than acting as a preservative agent. Herbs and spices extracts were added to rice before and after the cooking process, then observed the differences in Bacillus cereus growth. From all herb and spices extract used, clove was the most effective one against B. cereus. It provided a good zone of inhibition, while the others did not have similar effects. The ethanolic extracts for all tested herbs and spices at concentrations of 50-200 µg/mL showed good activity in media. The zone of inhibition was from 10 to 25 mm in diameter. Rice with Spiced/herbs was inoculated with 108 spores of B. cereus then the growth of B. cereus vegetative cells was detected at different temperature. As the result showed no different in the growth of B. cereus, We concluded that the temperature for rice cooking/reheating has main effect on the control of B. cereus cells while herbs and spices can be used only for flavor with no role in controlling the contamination in rice.