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    Item type:Publication,
    Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
    (2024-01-01)
    Phumsombat, Putthapong
    ;
    Trisakwattana, Kulanid
    ;
    Ittithanaput, Natcha
    ;
    Viwatanawatanakarn, Natchanan
    ;
    Borompichaichartkul, Chaleeda
    This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated Sao Hai rice milk into the ice cream formulations and conducted experiments to analyze the physical, chemical, and sensory characteristics. The application of synbiotic powder, SP, and chicken breast protein was explored, with the results indicating significant variations in the nutritional profile. Specifically, ice cream fortified with chicken breast protein exhibited the highest protein content at 4.20 g, followed by SP at 3.92 g, and the control formulation at 1.38 g. In addition, the survival rate of probiotics, represented by Lactobacillus acidophilus LA5, exceeded 98% during storage at −20°C for 21 days, showcasing the successful encapsulation of probiotics with Konjac glucomannan and soy protein isolate. Furthermore, sensory testing revealed that the control formula received the highest consumer acceptance, followed by SP–fortified ice cream. In contrast, chicken breast protein–fortified ice cream received the least acceptance. These findings highlight the potential of Sao Hai rice in creating nutritionally diverse ice cream formulations, offering insights into consumer preferences and the efficacy of different protein sources in enhancing ice cream quality.
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    Impact of hexane defatting on characteristics of Patanga succincta L. powder and its application on nutritional improvement of biscuit stick
    (2021-01-01)
    Indriani, S.
    ;
    Nalinanon, S.
    ;
    Karnjanapratum, S.
    Impact of hexane defatting on physicochemical, oxidative stability and total volatile compounds of Bombay locust (Patanga succincta L.) powder ‘BL' were studied. Defatted insect powder (F/BL) showed marked decrease in fat content (1.2%) with significantly (P<0.05) higher protein content (78.7%), compared with those of BL (29.8% fat and 56.5% protein). Based on electrophoresis result, hexane defatting had no effect on peptide distribution of insect powders. F/BL had lower peroxide value with better oxidative stability (P<0.05), while less variety of volatiles with more off-flavour compounds, particularly lipid oxidation and insect hormone odours, were observed from BL. F/BL was confirmed as an excellent source of amino acids and minerals. The physicochemical and sensory properties of F/BL fortified biscuit stick and the final products were determined. F/BL fortified biscuit stick showed a better acceptance, compared with those from BL at the same level used. Based on sensory characteristics, biscuit stick with 10% F/BL (F/BL-10) was selected and studied for its chemical composition and microstructure. F/BL-10 possessed more porous structure with higher protein and lower energy value, compared with those from 10% BL. Overall, defatted Bombay locusts could be an effective alternative protein source with excellent applicability to baked products, particularly biscuit stick.