Authors:Narin Charoenphun Pages: 1 - 11 Abstract: Ice cream is a frozen dairy product. It is popular in the widespread consumption. However, there are some consumers lacking lactase enzyme in the intestine or they are allergic to milk protein. As a result, they are not able to consume dairy products. This research aims to develop healthy ice cream products that are suitable for consumers, who are allergic to cow milk. The optimum formula for producing ice cream from milk rice consisting of rice berry, black glutinous rice and rice berry mixed with black glutinous rice (50:50) as compared with milk ice cream (control) were studied. Physical properties and sensory evaluation by 9-point hedonic scales of ice cream were investigated. The result showed that the control formula had the highest percentage of overrun as followed by rice berry formula. Interestingly, black glutinous rice formula had higher overall liking score (7.73±0.88) than rice berry and mixed formula. Therefore, black glutinous rice formula was selected for studying in the replacement of dairy whipping cream by using cavendish banana, sunchoke, soy milk and glucose syrup. The result indicated that cavendish banana replacement in dairy whipping cream formula had the highest overall liking score (7.50±0.90). Apparently, the overrun, viscosity and melting rate were 26.40±0.15%, 655.00±3.33 cP and 0.08±0.01 g/min, respectively. Fat content of cavendish banana formula was 1.06%, which was lower than that of dairy whipping cream formula (5.87%). Therefore, rice milk ice cream reducing fat content are good as healthy food products and suitable for milk allergy consumers. PubDate: 2019-01-30 Issue No:Vol. 14, No. 1 (2019)
Authors:Siriwan Jumnaksan Pages: 12 - 25 Abstract: This research aims to study the chemical composition, antioxidative properties of the guava leaf extract powder and its antioxidant activities in Chinese sausage during storage at room temperature (30±3°C) for 28 days varying the guava leaf extract powder at 5 levels (0.05, 0.10, 0.15, 0.20 and 0.25 percent by pork meat weight) comparing with 0.01 percent synthetic antioxidants (BHT). The results showed that the value of lightness (L*), redness (a*) and yellowness (a*) of the extract of guava leaf powder with moisture content of 9.94 percent by wet basis were 46.64, 2.10 and 17.24 respectively. The amount of protein, fat, ash, fiber and carbohydrate were 6.89, 0.57, 11.16, 0.02 and 71.41 percent (dry basis), respectively. Total phenolic compounds were 273.98 mg Gallic Acid Equivalent /g extract. The radical scavenging activity by DPPH assay was 0.08 g DPPH/mg of sample which was statistically not significant difference (p>0.05) comparing with the radical scavenging activity of BHT (0.09 g DPPH/mg). When tracking the change of PV, TBA value and sensory evaluation of Chinese sausage, the results showed that Chinese sausage with 0.05 to 0.25 percent guava leaf extract powder had antioxidative properties comparing with control. However, it was lower than Chinese sausage with 0.01 percent BHT. In addition, Chinese sausage with 0.25 percent guava leaf extract and storage at 21 day was unacceptable from the consumers because of the reduction of sensory quality in the color attribute. PubDate: 2019-01-30 Issue No:Vol. 14, No. 1 (2019)
Authors:Narin Charoenphun, Kanokporn Pakeechai Pages: 26 - 36 Abstract: This research aimed to optimize the ingredients to produce gluten-free tart cups. The thirteen formulations of tart cups consisting of mixed flour (non-glutinous rice flour, potato flour and cassava flour), salted butter and icing sugar were studied by using Mixture Design. Physical properties and sensory evaluation by untrained panelists were investigated. Obviously, the mixture response surface contour plots showed that the percentage baking loss of the tart cup varied proportionately with the mixed flour and salted butter content. The specific volume increased with increasing butter content. Moreover, hardness increased with increasing mixed flour content. Interestingly, a suitable formulation of gluten-free tart cup was 50% mixed flour, 30% salted butter and 20% icing sugar, respectively. This formulation had the highest score of appearance, flavor, taste, texture and overall liking. Furthermore, adding riceberry germ, black sesame seed and dried seaweed in tart cups were studied. The results showed that the formula with black sesame seed had the highest average overall liking score (8.13+0.78) with the level of like moderately. In conclusion, gluten-free tart cups are an alternative for consumers who want to avoid gluten containing foods. PubDate: 2019-01-30 Issue No:Vol. 14, No. 1 (2019)
Authors:Rungtip Wongtom Pages: 37 - 47 Abstract: The objective of this research was to investigate pretreatment and drying methods and their effects on sorghum flour qualities and application in pancake. The experiment was laid out using a 3x2 factorial completely randomized design with 3 preparation methods (sorghum soaking in water for 15 minutes, steaming for 15 minutes and boiling for 4 minutes) and 2 drying methods (tray drying and freeze drying). The results show that the preparation methods of sorghum affected sorghum flour on moisture, water activity, peak viscosity, breakdown, peak time, pasting temperature and color value (L*, a*, b*). The preparation methods affected on structure of sorghum flour were analyzed using Scanning Electron Microscope (SEM) at 3000X magnification. The morphology of sorghum flour pretreated with moisture heat was bigger than that of the control. Pancakes made from all pretreated sorghum flours followed by freeze drying demonstrated a higher sensory acceptance score in terms of texture than that of the others (p<0.05). PubDate: 2019-05-03 Issue No:Vol. 14, No. 1 (2019)
Authors:Janwipa Supaking Pages: 48 - 57 Abstract: Nipa (Nypa fruticans) is one of mangrove species plant found growing in Phra Samut Chedi district, Samut Prakarn province. An unripe nipa endosperm is popularly consumed as fruit or food. However, an unripe nipa endosperm has a very high moisture content, thus potentially having a short shelf life of 2-3 hours at ambient temperature. The information on the uses of ripe nipa endosperm is also limited. This research aimed to study the five different appropriate ratios of unripe and ripe nipa palm at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w) on nipa palm fruit toffee product and analysis of product quality. The result indicated that an addition of ripe nipa endosperm affecting on increasing of L*, a*, b*, hardness, cohesiveness, and chewiness, while no significant difference of springiness (p>0.05). Sensory evaluation results showed a decreasing trend in texture scores (p≤0.05), while no significant difference in appearance and flavor score (p>0.05). The 3rd-formula nipa palm fruit toffee was obtained similar sensory scores to the 1st-formula (control). Therefore, the optimum formula of nipa palm fruit toffee consisted of 500 grams of unripe nipa palm, 500 grams of ripe nipa palm, 297.50 grams of sugar, 352.50 grams of glucose syrup, 150 grams of skim milk powder and 80 grams of salted butter. It had 85 ºBrix and 0.585 aw, respectively. Moisture content, carbohydrate, crude protein, total fat, ash and dietary fiber were 3.50%, 85.72%, 7.43%, 2.86%, 0.49%, and 4.45%, respectively. Moreover, the microbiological quality was complied with the Thai Community Product Standard (TCPS 265/2559; Toffee). PubDate: 2019-05-03 Issue No:Vol. 14, No. 1 (2019)
Authors:Chanakorn Yokesahachart, Benjawan Chardchopowpong, Sarocha Niramitmahapanja, Supaporn Pajareon, Phasuchoke Yokesahachart Pages: 58 - 68 Abstract: Edible films are direct food contact materials i.e. thin films for food wrapping and film coating. Cassava starch is abundant in Thailand, cheap, it is often used as a raw material in food industry and film formability. However, edible films from cassava starch have some drawbacks such as poor mechanical properties and water sensitivity. Therefore, the properties of edible films from cassava starch have to be improved with different methods such as chemical modification of starch, and blending with hydrophobic polymers, etc. The present research studied preparation and properties of edible films from modified cassava starch with added zein protein by film casting using glycerol as a plasticizer. An unmodified cassava starch film with added zein protein was used as a control film. The results showed that modified cassava starch films with added zein protein were transparent, pale yellow and possess thickness in the range of 0.19–0.21 mm. The oxidized cassava starch film with added zein protein was homogenous, soft and flexible, whereas control film was stiff and strong. The cross-linked cassava starch film with added zein protein exhibited poor homogeneity of starch phase and protein phase, so its tensile properties and water absorption were inferior. Modification of cassava starch with oxidation gave good compatibility between cassava starch and zein protein. PubDate: 2019-05-27 Issue No:Vol. 14, No. 1 (2019)
Authors:Tipwalee Julmanlik, Sasithorn Kongruang Pages: 69 - 87 Abstract: Protein hydrolysates are products derived from the hydrolysis of protein to gain different sizes of peptide and free amino acid. The production of protein hydrolysates involves either chemical hydrolysis using acid, alkaline or enzymatic hydrolysis through protease under the specific condition. The production of protein hydrolysate can be produced from many sources of protein. One of the most important source is the egg white protein which play a vital role in the food industry and popularly used as neutraceuticals. Moreover, it also contains many functional properties as emulsifier, foam stability and antioxidant. This source of hydrolysate is suitable for people who have a food restriction, need high protein content. It also can be used as bioactive substances for human health. This review article presents research and information related to egg white protein hydrolysate, the production process of egg white protein hydrolysate and the applications of egg white protein hydrolysates in the food and pharmaceutical industry. PubDate: 2019-05-27 Issue No:Vol. 14, No. 1 (2019)
Authors:Somruedee Thaiphanit Pages: 88 - 94 Abstract: Journal of Food Technology, Siam University covers the research of food science and technology such as food chemistry, food processing, food engineering, food microbiology and food quality assurance including nutrition, postharvest technology, packing technology and product development. Journal of Food Technology, Siam University is a double-blind peer reviewed journal which is published 2 issues per year in January and July. Articles submitted to the journal must be a work that has never been published before and not in the process of publishing in any other journals. The articles published in the journal must be peer-reviewed by a minimum of two expert reviewers per article and operated by a double-blind assessment. Two types of peer-reviewed papers will be published: 1) Research articles which are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles which are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects. PubDate: 2019-02-15 Issue No:Vol. 14, No. 1 (2019)
Open Access journal
[1 journal]
