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    Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
    (2026-12-01)
    Sinthusamran, Sirima
    ;
    Pomasa, Panjit
    ;
    Syukri, Daimon
    ;
    Sai-Ut, Samart
    ;
    Fuangpaiboon, Nattavong
    An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
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    Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural
    (2026-01-01)
    Pomasa, Panjit
    ;
    Techavuthiporn, Chairat
    ;
    supapvanich, Suriyan
    ;
    Fuangpaiboon, Nattavong
    ;
    Kaesang, Trus
    The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.
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    Product Development of Purple Sweet Potato Mixed with Shallots Jam
    (2023-05-01)
    Sai-Ut, Samart
    ;
    Chotphruethipong, Lalita
    ;
    Pongsetkul, Jaksuma
    ;
    Fuangpaiboon, Nattavong
    ;
    Chunkra, Apiradee
    Shallots and purple sweet potatoes often encounter the falling prices situation, thus their processing as the new product helps to increase the value-added. The purpose of this research was to study the ratios of pounded shallot to mashed purple potato for jam production, the quantity of pectin, and the chemical and physical characteristics of the developed jam. Firstly, the optimum formulation for preparation of jam from purple sweet potato and shallot was sensorial evaluated using a 9-pointed hedonic scale. The result was found that the highest sensory acceptance score by the panelists (n = 30) was observed in jam containing purple sweet potato and shallot in the ratio of 25: 75 (w/ w) . Furthermore, adding of 2% pectin in the selected formulation received significantly higher sensory scores for texture and overall acceptability than other samples (p <0.05). The optimum formulation of purple sweet potato and shallot jam consisted of crushed shallots, mashed purple potatoes, water, sugar, lime juice, salt and pectin in amounts of 8.29%, 24.87%, 33.16%, 31.17%, 0.50%, 0.01% and 2.00%, respectively.