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Author: search.filters.author.Kerdpiboon, SorayaSubject: search.filters.subject.Drying

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    Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
    (2025-01-01)
    Maiyah, Nur
    ;
    Auenchitr, Yatima
    ;
    Supapvanich, Suriyan
    ;
    Sirijariyawat, Arpassorn
    ;
    Ingkasupart, Pajaree
    Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
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    Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder
    (2024-09-01)
    Salsabila, Salma
    ;
    Kerdpiboon, Soraya
    ;
    Kerr, William L.
    ;
    Puttongsiri, Tongchai
    This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess differences due to drying method. In addition, organoleptic tests were conducted on cuttlefish ink powder incorporated into spaghetti sauce. Freeze-dried powders had slightly higher moisture (9.86 %) than tray-dried powders (7.65 %) and more ash (15.04 versus 13.19 %). Both samples had ∼43 % protein, a light-brown to black color and a pH of 5.5–5.6 when rehydrated. There were no differences in loose or tapped density and Hausner ratios of 1.30–1.35 suggest the powders had ‘passable’ flow. Overall protein solubility varied with pH and freeze-dried materials generally had greater solubility. FT-IR showed no differences in peaks derived from organic components. FE-SEM showed both samples had spherical granules that formed 100–200 nm clusters; however, the surface texture of tray-dried powders was rougher than the freeze-dried samples. Consumer tests showed higher overall likability for spaghetti sauce with fresh ink compared to dried ink powders. Differences were attributed more to texture than to flavor or appearance. Cuttlefish ink can be utilized in the food industry, particularly as a natural flavor, food coloring or additive.