Authors:Naksit Panyoyai Pages: 126 - 140 Abstract: The two research objectives were 1) to compare the thickness of Ma Khuan dipping sauce containing 0, 0.25, 0.5 and 1% of xanthan gum and effect of temperature in between 25-85oC on its viscosity, and 2) to compare the antioxidant activities of phytochemicals in the sauce in the forms of Ma Khuan powder or oil. It was found that the sauce was classified as acid food at pH 3.4. The higher the xanthan gum content in the sauce, the higher the total soluble solids up to 62oBrix. The physical properties of a product with 1% xanthan gum were brighter in colour, and higher in consistency and adhesiveness. Coating ability of cooked meat ball and viscosity of sauce at an ambient temperature increased, but flowability of sauce decreased as compare to the control (p£0.05). In addition, an increase in the temperature from 25 to 85oC reduced the viscosity. With comparison of the sauce with 2% Ma Khuan powder and 2% Ma Khuan oil at a constant 0.5% xanthan gum, the sauce with Ma Khuan powder contained higher phenolic and flavonoid compounds, as well as higher antioxidant activities (DPPH, ABTS, and FRAP) than the sauce added with Ma Khuan oil (p£0.05). The sauce was safe form food pathogens. Therefore, the Ma Khuan dipping sauce had a stable viscosity, flowability, and a higher antioxidant efficiency than control. PubDate: 2023-01-07 Issue No:Vol. 17, No. 2 (2023)
Authors:Suriyan Supapvanich, Chairat Techavuthiporn Pages: 141 - 153 Abstract: The aim of this research was to evaluate the effect of ultrasonic (40 KHz and 150 Watt) on browning and quality of fresh-cut unripe mangoes. The treatment time of ultrasonic was investigated for 0 (as control), 5, 10, 15 and 20 min on the color maintenance. All samples were kept at 4°C and analyzed during 6 d of the refrigeration. The most change including color differences and browning index (BI) on cutting surface of fresh-cut unripe mangoes obtained in control. It was also found that the sample treated with ultrasonic for 15 min retarded browning development being significantly greater than other treatments. Therefore, ultrasonic treatment for 15 min was selected to investigate physicochemical qualities comparing with untreated samples. The investigated biological parameter were color attributes, polyphenol oxidase, antioxidant activities, total phenols concentration and malondialdehyde content. The ultrasonic treatment significantly reduced the development of browning. Browning retardation occurred concurrently with the retention of higher lightness and lower browning values. The polyphenol oxidase (PPO) activity was controlled by ultrasound rather than control. Sonication treatment enhanced ferric reducing antioxidant potential (FRAP) and total phenolic content after storage for 6 d. Moreover, the increased malondialdehyde content was inhibited by ultrasonic treatment compared with control treatment. PubDate: 2023-01-07 Issue No:Vol. 17, No. 2 (2023)
Authors:Tunyaluk Bouphun, Tanongsak Sassa-deepang, Kanjana Dongfookam Pages: 55 - 68 Abstract: This study investigated the effects of Assam leaves tea manufacturing by Orthodox and the modified CTC methods on the physicochemical properties, sensory qualities, and consumer acceptance of quality Assam black tea. The results showed that black tea withering on the bamboo sieve had a higher sensory score of aroma attribute than black tea withering on the net sieve. All black tea samples showed a positive red color (a+) after a 3-5 hour fermentation time at room temperature (1.23–1.70). Orthodox black teas had higher TLC (3.1%) than modified black teas. Rolling tea leaves by hand resulted in increased total phenolic content and antioxidant activity compared to non-rolling black tea samples. The consumer test scores of Orthodox black tea were higher than those of commercial black tea in terms of taste, flavor, and overall liking, whereas the modified CTC method (BTNRB) with the process of withering on the bamboo sieve, crushing the tea leaves for 10 minutes, and fermentation for 5 hours, had no difference in score on all characteristics with commercial black tea, except for tea intensity. Orthodox (BTO) and modified CTC (BTNRB) black tea processing methods are suitable for application in factories lacking access to specific processing machinery. PubDate: 2022-10-27 Issue No:Vol. 17, No. 2 (2022)
Authors:Sutasinee Chintong, sawanya pandolsook Pages: 69 - 82 Abstract: The objective of the study was to develop instant noodles with functional properties by partial wheat flour substitution with unripe banana flour. The study was undertaken to show the extent of improvement based on the size counterparts of the flour. The effect of addition of mechanically fractionated flours (fine fraction; 80 mm and coarse fraction; 250 mm) from unripe banana flour as a partial substitute (0%, 10%, 20%, and 30%) for wheat flour on the physical, chemical and in vitro digestibility properties was investigated. The results indicated that use of unripe banana flour at 30% substitution level significantly decreased the oil content and energy caloric value and increased the moisture and fiber (p<0.05). As the amount of banana flour increased, the appearance became darker and the stickiness of the noodles decreased when compared to the control sample. Addition of 30% coarse banana flour resulted in a marked increase in resistant and slow digestible starch levels in the instant noodles. Despite the change in color and texture of the product it presented, the digestibility of the instant noodle samples showed that unripe banana flour produced from a mechanical fractionation can be used as a promising functional ingredient to prepare instant noodles with greater nutritional value prospects. PubDate: 2022-10-27 Issue No:Vol. 17, No. 2 (2022)
Authors:Chuta Boonphakdee, Waraporn Thongyod, Nutcharin Nutcharin Kleawkla, Thanomsak Boonphakdee Pages: 83 - 95 Abstract: Pork contamination in food and food products is a major concern affecting consumer confidence in halal foods. This work aims to develop a DNA marker for detecting contaminated porcine DNA in halal food and food products using the Polymerase Chain Reaction (PCR) method to amplify growth hormone (GH) intron, 105 base pairs, in which other standardized methods are limited in their sensitivities and long testing process. When validating the developed DNA marker, 4 meat sources: beef (Bos taurus), pork (Sus scrofa domesticus), wild boar (Sus scrofa), and chicken (Gallus gallus), 1 plant starch: maize (Zea mays), and 5 pork-based products: fragrance pork floss, Vietnamese sausage, ham, pork sausage, and Chinese sausage were examined. The PCR results showed positive given a 105-bp DNA band on pork, wild boar, and all pork-based products, but no amplified products in other tested samples except for beef and mixed beef samples, where two off-target DNA bands were present at approximately 270 and 1,100 bp. The PCR sensitivity was additionally conducted using beef-pork binary admixtures in different pork percentages (w/w) at 50, 25, 5, 1, and 0.1 (25, 12.5, 2.5, 0.5, and 0.05 ng, respectively). The results showed high sensitivity, detecting as low as 0.1% (0.05 ng). The PCR sensitivity was also performed using a mixture of bovine and porcine DNAs in various percentages (v/v) of porcine DNA: 50, 25, 5, 1, 0.1, and 0.01 (25, 12.5, 2.5, 0.5, 0.05, and 0.005 ng, respectively). The results enabled the detection of as little as 0.01% (0.005 ng) of porcine DNA. The pork derivatives in 5 halal foods were also investigated. The PCR gave positive results in 2 halal foods. Thus, the DNA marker and PCR method developed in this study are highly sensitive, easy to use, and can apply to detecting porcine DNA presence in halal foods and food products. PubDate: 2022-10-27 Issue No:Vol. 17, No. 2 (2022)
Authors:Bandhita Wanikorn, Rajnibhas Sukeaw Samakradhamrongthai, Chutha Takahashi Yupanqui Pages: 96 - 106 Abstract: Globally, increasingly busy lifestyles are driving consumers toward healthy and convenience food choices. Coconut milk is a common food ingredient in Southeast Asia, with a rich taste attributed to high saturated fatty acids, a causal risk factor for heart diseases. A 22 factorial completely randomized design (CRD) was conducted to formulate the reduced-fat coconut milk cube (RFCMC). The two factors used were the concentration ratio of stabilizer (maltodextrin) to reduced-fat coconut milk (35:65 and 40:60) and the drying temperatures (60°C and 70°C). The four treatments of RFCMC were evaluated for physicochemical, nutritional, microbiological and sensory qualities. Results indicated that the formulation containing coconut cream 60%, maltodextrin 40% and 0.01% BHT with 60°C drying temperature for 3 h attained the highest overall consumer acceptability score of 6.17±0.84. Water solubility of this RFCMC was 60.99±1.58%. One serving (12.5 g.) of RFCM contained only 1.5 g. of saturated fatty acids. Microbiological analysis indicated that the product was safe for consumption and could be considered a healthier and more convenient alternative food ingredient for consumers. PubDate: 2022-11-19 Issue No:Vol. 17, No. 2 (2022)
Authors:Withu Choosri, Touchpong Choosri Pages: 107 - 125 Abstract: This research was to study the effect of the electrode gap and electric field strength in corona wind drying on drying kinetics, color changes and shrinkage by using the static temperature and velocity at 50 oC and 1.0 m/s. The generation of corona wind was determined from the interval gap between electrodes 3, 4 and 5 cm. and the electric field strength at 0 (non-electric), 4 and 8 kV/cm., respectively. The results showed that the decrease of the electrode gap and increase of the electric potential difference resulted in an increase of the effective diffusivity coefficient (Deff), while the total color differences (∆E*) and the product shrinkage decreased. In addition, the optimum conditions for corona drying were the electrode gap at 3 cm. and the electric potential difference at 8 kV/cm. These optimum conditions led to decrease of the drying time and caused the color and shrinkage quality of drying product was better than that from hot air drying. PubDate: 2022-12-14 Issue No:Vol. 17, No. 2 (2022)
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