KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Search Results

Now showing 1 - 4 of 4

Some of the metrics are blocked by your
consent settings
Nutritional value, antioxidant activity and color properties of white-fleshed sweet potatoes in Vietnam
(2025-01-01)
Dung, Nguyen Chi
;
Giau, Tran Ngoc
;
Van Hao, Hong
;
Minh, Vo Quang
;
Van Tai, Ngo
Sweet potatoes have been considered an essential food source in the human diet for centuries. The study provides comprehensive knowledge on the physico-chemical properties and antioxidant potential of white-fleshed sweet potato (WFSP), to raise consumer awareness of its positive health effects and encourage its greater use. The study also explores whether the food is acidic or alkaline to enhance its health benefits, through Potential Renal Acid Load (PRAL) score. Phenolic acid components were identified and quantified by Ultra-Performance Liquid Chromatography (UPLC), while the functional groups of these compounds were determined by Fourier transform infrared (FTIR) spectroscopy. The results showed that WFSP contains high levels of minerals, including potassium 79.56 mg/100 g, phosphorus 18.69 mg/100 g, magnesium 9.58 mg/100 g and calcium 7.68 mg/100 g. Resistant starch is also present in WFSP at a relative amount of 1.12 %. The total polyphenol content and total flavonoid content were found to be 1.58 mg GAE/g and 0.69 mg QE/g, respectively and it was a source of antioxidant potential (with IC<inf>50</inf> DPPH and IC<inf>50</inf> ABTS·+ determined as 3.31 mg/mL and 0.38 mg/mL, respectively). WFSP was identified as an alkaline food with a negative value (-0.63). Low-PRAL/alkali-ash diets have been linked to a variety of health benefits, including an improved potassium-to-sodium ratio, less muscle wasting and higher intracellular magnesium concentrations. FTIR analysis showed that the phenolic components in WFSP contained 17 functional groups. UPLC analysis identified the main phenolic acids in WFSP as caffeic acid, coumaric acid and trans-ferulic acid, which are antioxidant compounds that can protect cells from damage.
Some of the metrics are blocked by your
consent settings
EFFECT OF FOAMING AGENTS AND DRYING TEMPERATURE ON DRYING RATE AND QUALITY OF FOAM-MAT DRIED PAPAYA POWDER
(2024-01-01)
Van Hao, Hong
;
Thuy, Nguyen Minh
;
Giau, Tran Ngoc
;
Van Tai, Ngo
;
Minh, Vo Quang
Recently, foam-mat drying is being considered a mild drying technique, requiring low investment costs but being particularly highly effective. This drying method is very useful for liquid or semi-liquid food products that are highly viscous and easily change qualities by heat. Liquid or finely ground foods are foamed with the assistance of surfactants (foam-creating and foam-stabilizing agents are egg albumin and carboxymethyl cellulose, respectively), followed by drying of the foam with hot air. Box-Behnken design (BBD) of response surface methodology (RSM) was designed in this study, with 3 factors and 3 levels, including egg albumin content (6–10%), carboxymethyl cellulose (CMC) (0.1–0.5%) and drying temperature (50–70oC). The drying rate and β-carotene content of foam and product, respectively, are the indicators observed in 18 experimental runs and 6 repetitions at the central point. Use target settings for each response based on high β-carotene content and highest drying rate to produce a high-quality papaya powder product with the shortest drying time. The optimal and feasible experimental conditions for drying foam mats were achieved with albumin concentration, CMC and optimal drying temperature at 9.07%, 0.39% and 62oC, respectively. From these optimal conditions, the optimal values of drying rate and β-carotene content were achieved as 3.41 g water/g dry matter/min and 37.95 µg/g, respectively. This study has confirmed that foam drying is a feasible method to produce good quality papaya powder, the product maintains the natural color of the original material, low moisture (8.5%) and water activity (0.35), and high rehydration ratio (4.05) when drying at 62oC for 3 hours.
Some of the metrics are blocked by your
consent settings
MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA (ARTEMIA FRANCISCANA)
(2024-01-01)
Anh, Nguyen Ngoc Huong
;
Xuyen, Nguyen Thi Kim
;
Quyen, Nguyen Hoang Thuy
;
Vi, Nguyen Hoang Yen
;
Giau, Tran Ngoc
Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R2, the lowest root mean square error and χ2, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (D<inf>eff</inf>) were calculated in the range of 9.285×10–12 m2/s to 1.065×10–11 m2/s, from Fick’s diffusion model. The activation energy value E<inf>a</inf> was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an a<inf>w</inf> value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively).
Some of the metrics are blocked by your
consent settings
QUALITY EVALUATION OF WAFFLES PRODUCED FROM THE PARTIAL REPLACEMENT OF WHEAT FLOUR WITH GREEN BANANA FLOUR AND POTATO STARCH
(2023-01-01)
Giau, Tran Ngoc
;
Thuy, Nguyen Minh
;
Tien, Vo Quoc
;
Tai, Ngo Van
Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed. Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (–0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results