Authors:Noppakate Saisombut, Pattraporn Sukkhown, Anan Boonpan Pages: 1 - 18 Abstract: This research studied the appropriate conditions for preparing pasteurized mashed ripe Gros Michel bananas (banana puree). The two factors studied were the type and quantity of browning inhibitors. The production of banana cake from pasteurized ripe Gros Michel bananas, the properties of pasteurized ripe golden banana cake and the sensory evaluation of pasteurized ripe golden banana cake were studied. The results of the experiment found that it was possible to increase utilization by extending the shelf life while maintaining the quality of the bananas similar to fresh ripe Gros Michel bananas. The bananas were ground then added with 2% citric acid, packed in vacuum packaging, pasteurized with 15 second heating at 72 oC. It can be stored in the refrigerator at 4 oC for up to 1 month. The result of color showed that banana puree had L* at 72.55, a* at 2.06, and b* at 28.94. The utilization of the mashed banana to make banana cake showed that banana cake formulated with 2% citric acid had a higher adhesiveness and hardness value than that of banana cake (control formula). The results of sensory evaluation with a 9-point hedonic scale method of banana cake product substituted with 25% of mashed- ripe Gros Michel bananas using pasteurization were found that the product sample obtain the preference score of appearance (6.18), color (6.26), overall flavor (5.94), banana flavor (5.92), sweetness (5.98) texture (softness) (5.96), and overall liking (6.00) in the level of “like slightly” and 94% consumer acceptability. Therefore, it is possible to add value of the ripe Gros Michel bananas in the form of pasteurized puree which can extend its shelf-life and process into food products resulting in generating the community income, making more utilization and developing the sustainable economy of country in the future. PubDate: 2024-06-28 Issue No:Vol. 19, No. 1 (2024)
Authors:Benchamat Chaisuwan, Thongkorn Ploypetchara, Siriporn Budseekoad, Waraporn Sorndech Pages: 19 - 36 Abstract: The objective of this research was to develop a high-protein red bean milk product using concentrated red bean protein and a sterilization method. The ideas for the product development were taken from a study of consumer attitudes which used the laddering technique and the shelf-life of the product was also evaluated. The results of the study on the health and nutritional attitudes of 30 consumers found that consumers could be divided into 2 groups according to their health consciousness scores (Group 1 = 5.71 points and Group 2 = 3.63 points) and their interest in dairy products from plants (Group 1 = 5.86 points and Group 2 = 3.69 points). The attitudes of the Group 1 test-taker towards the red bean milk products were that it contained high protein, a delicious taste, was sweet without sugar, was not viscous, and had attractive packaging. The red bean milk formula was developed by adding 5.7 grams of concentrated red bean protein per 100 milliliters, so that it could claim to have a high protein content, according to the Ministry of Public Health Announcement (No. 445), 2023. The product shelf-life was studied under accelerated conditions at 35, and 45 degrees Celsius for 3 months. It was found that the products stored under these conditions at 35 and 45 degrees Celsius showed an increase in yellowness, while pH, total solid content, and consumer acceptance were significantly decreased. We assessed Q10 of the test by identifying a pH drop below 4.3 as an unacceptable criterion. It was found that the product has a shelf life of approximately 269.4 days at 25 degrees Celsius. Therefore, we can further utilize this research to develop plant-based milk products that align with consumer needs. PubDate: 2024-06-28 Issue No:Vol. 19, No. 1 (2024)
Authors:Supatra Klamsakul, Kanya Ratchatachaiyos, Bumpen NimKian, Prakard Chomphuthong Pages: 37 - 49 Abstract: Nowadays, palm sugar is increasingly processed into various products. This research aims to increase the product value of palm sugar seeds in sugar palm juice packed in retort pouches. Analysis results of toddy palm seed maturation 2 stages showed that young palm exhibited favorable characteristics with the highest liking score of 7.96 points, hardness value 208.83 newtons, soluble solids 7.03 oBrix, pH 7.43. The study of adding fruit pulp at 10, 20 and 30 % into fresh palm juice resulted in the highest liking score of 7.90 points at a 20 % fruit pulp. Furthermore, optimal heat penetration conditions, defined by F0 at temperature of 121 °C for 6.6, 8.5 and 10.9 minutes at F0 6.6 minutes presented superior sensory attributes, including color, smell, taste, and texture at of 7.88, 7.78, 6.98, 7.94 and 7.42 points, respectively. Microbiological analysis revealed the absence of total microorganisms, yeast and mold, heat-tolerant microorganisms, and microorganisms associated with sour taste. Sensory evaluation scores showed a decline in ratings as the storage time of palm sugar increased. Scores ranged from 8.62 to 7.12 points for characteristics rated as 'very like' to 'like moderately’ and none of microorganisms were detected during 4 month of storage. PubDate: 2024-06-28 Issue No:Vol. 19, No. 1 (2024)
Authors:Pattraporn Sukkhown, Kungsadarn Mupattararot Pages: 50 - 69 Abstract: The research aimed to develop healthy pearls from riceberry rice by selecting the basic formula and studying the appropriate ratio of using riceberry flour as a substitution for tapioca flour at 5 levels, namely 0:100, 25:75, 50:50, 75:25, and 100:0, varying the pearl boiling time at 35, 40 and 45 minutes. The results showed that when increasing the amount of riceberry flour and boiling it for a longer period of time, the hardness and springiness of the pearls decreased. The appropriate ratio was 25:75 (riceberry flour: tapioca flour) by boiling time the pearls for 40 minutes, with the highest overall liking score. The study of the amount of konjac to increase dietary fiber in riceberry rice pearls at the levels of 0, 5 and 10 percent found that the appropriate level was 10 percent. The addition of konjac made the pearls have a tougher and chewy texture with increased springiness (1.42N) and gumminess (3.21N) values from the control sample. The formulation development by studying the ratio of sucralose, a sweetener, and a substitute of brown sugar. The results found that sucralose at 0.42 percent (percentage by weight) could be used in place of 100 percent brown sugar in the control formulation. The amount of reduced sugar was 5.84 g/100g, which was approximately 3 times less than the control sample (16.50 g/100g). In addition, the developed formula had a moisture content of 23.85%, 0.30% ash, 2.10% protein, 0.95% fat, 2.12% crude fiber, and 70.68% carbohydrates, with microbial quality and all yeasts and molds at 0 cfu/g. The testing by 200 consumers of developed healthy pearls from riceberry rice, found that 94% of consumers accepted the product and 92% were interested in purchasing the product. PubDate: 2024-06-28 Issue No:Vol. 19, No. 1 (2024)
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