Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 mgVit C/g compare to MAE and UAE which were 7.818 mg and 8.128 GAE/g samples; 41.22 and 37.91mg GE/g samples; 1.032 and 1.163 mgVit C/g respectively. The A. formosanus fermentation method by L. acidophilus promotes bioactive compounds of high biological value. This study would suggest a novel use of lactic fermenting A. formosanus in the production of functional foods.

Qualitative studies on chhana were carried out at Sindh Agriculture University Tandojam during the year 2011-12. Two milk sources (i.e. cow milk and buffalo milk) and three coagulants (i.e. acetic acid, citric acid and lactic acid) were used during the study period. Physical characteristics such as titratable acidity and pH values. Preliminary, the chhana was prepared from each of cow and buffalo milk coagulated with acetic acid, citric acid, and/or lactic acid each at 0.5, 1, 2 and 4% concentration level. Among each coagulant, concentration level showed significant influence on the acceptability score of chhana. Product made with 0.5% concentration level perceived the better acceptability (score). A remarkable influence of milk source was observed in pH values of chhana prepared from cow milk and buffalo milk either with acetic acid (5.65±0.01 and 5.45±0.01, respectively) or with citric acid (5.52±0.02 and 5.45±0.01, respectively). In this study, buffalo milk chhana was found better in all aspects compared to that of cow milk.