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Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
(2023-01-01)
Maisont, Suchada
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Samutsri, Wisutthana
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Khamweera, Pemika
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Phae-ngam, Wuttichai
;
Limsuwan, Pichet
This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45 s, immediately soaked in water at 30°C for 2 min and packed in the bags to freeze at −18°C before vacuum frying. The samples were fried at 80°C and 986 mbar for 38, 40 and 42 min, and then excess oil in the sample was removed by a centrifuge before being measured properties. The effects of different frying times on the physicochemical and sensory characteristics of the vacuum-fried asparagus were analysed. A scanning electron microscope was used to study the structure of the vacuum-fried product. The result reveals that increasing frying time decreased moisture content, a<inf>w</inf>, yield, greenness value and crispiness of vacuumed snacks but increased lightness and yellowness values. SEM showed that vacuumed snacks with increasing frying time resulted in a gradual increase in the size of pores inside the product. When the frying time increased to 42 min, collapsed pores were observed, indicating a breakdown structure. A sensory evaluation of seasonings on vacuum-fried asparagus found that fried asparagus with truffle seasoning had the highest preference levels for all sensory attributes. The truffle seasoned fried asparagus at 80°C under vacuum at a pressure of 986 mbar for 40 min contained protein and fibre content of 14.21 and 15.55%, respectively, vitamin A and beta-carotene of 2.717 μg and 16.30 μg, respectively, and calcium and iron of 182.68 mg and 2.88 mg, respectively. Microorganisms found are under the regulated amount according to the Notification of the Ministry of Public Health. This study demonstrates that asparagus Grade C can be used to produce healthy and acceptable fried snacks.
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Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
(2021-12-06)
Maisont, Suchada
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Samutsri, Wisutthana
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Phae-ngam, Wuttichai
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Limsuwan, Pichet
The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, a<inf>w</inf>, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.
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The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice
(2010-09-01)
Maisont, Suchada
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Narkrugsa, Woatthichai
The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30°C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50°C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.
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Effects of salt, moisture content and microwave power on puffing qualities of puffed rice
(2010-03-01)
Maisont, Suchada
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Narkrugsa, Woatthichai
In this study, the effects of salt, moisture content and microwave power on the puffing qualities of puffed rice were investigated. Paddy rice was adjusted with water and 2% salt solution at four moisture levels 10, 13, 16 and 19% (wb) and puffed with microwave power at 600, 700 and 800 watts. The results showed that all the main factors and their interactions significantly (p<0.05) affected the puffing qualities of total puffed yield, fully puffed yield, small puffed yield, expansion volume, texture, color and microstructure. Paddy rice soaked in 2% salt solution produced a higher puffed yield than paddy rice soaked in water. Higher moisture content and microwave power produced puffed rice with higher puffed yield and expansion volume, but lower hardness. Puffing paddy rice at low moisture content (10%) with low microwave power (600 watts) produced the hardest puffed rice texture. Puffing at low moisture content and high wattage decreased the lightness of the puffed rice. Puffing paddy rice at 19% moisture content with 600-700 watts produced the highest fully puffed yield, but the lowest total puffed yield. The results suggested that high puffed yield and expansion volume with moderate hardness was produced using soaked paddy rice at 2% salt solution, 13% moisture content and puffed with 700 or 800 watts microwave power.
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Effects of some physicochemical properties of paddy rice varieties on puffing qualities by microwave "original"
(2009-07-01)
Maisont, Suchada
;
Narkrugsa, Woatthichai
Ten paddy rice varieties, both waxy and non-waxy paddy rice, which are cultivated in the northern and northeastern region of Thailand, were selected to study the effects of some physicochemical properties on the qualities of puffing rice (puffed yield, expansion volume, expansion ratio and bulk density) using microwaves at a frequency of 2450MHz and power at 800 watts. It was found that the amylose content (range 5.58-21.24%) was strongly negatively correlated with all qualities of puffed rice: puffed yield (r=-0.95**), expansion volume (r=-0.82**), expansion ratio (r=-0.79 **) and bulk density (r=-0.78**). The starting time of puffing negatively correlated with puffed yield (r=-0.67*), while tightness of husk (lemma-palea) interlocking, thickness of ventral region layer, husk content, width and length of brown rice were unrelated to puffed rice quality. Amylose content could explain the puffing qualities of puffing rice. The coefficient of determination (R<sup>2</sup>), for the linear correlation with amylose content with regard to the quality of rice puffing for puffed yield, expansion volume, expansion ratio and bulk density was 0.91,0.67,0.62 and 0.61, respectively. Paddy rice with suitable physicochemical properties for puffing by microwave heating has low amylose, a thin ventral region and a puffing time that starts quickly and continues, as exhibited in rice varieties RD 6, RD 10 and NSPT.
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