KMITL

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

Browse

Search Results

Now showing 1 - 7 of 7

Some of the metrics are blocked by your
consent settings
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.
Some of the metrics are blocked by your
consent settings
Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
(2026-08-01)
Sinthusamran, Sirima
;
Techavuthiporn, Chairat
;
Supapvanich, Suriyan
;
Syukri, Daimon
;
Atika, Yusti
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
Some of the metrics are blocked by your
consent settings
Molecular interactions and functional performance of jicama starch–CMC films and coatings in extending banana shelf life
(2026-06-01)
Techavuthiporn, Chairat
;
Nimitkeatkai, Hataitip
;
Nukunkit, Phetlada
;
Bilalee, Nattha
;
Wutthicharoenphuree, Wetpisit
Jicama starch (JS), an underutilized starch source, was examined in combination with carboxymethyl cellulose (CMC) for the purpose of developing edible films and coatings. We analyzed films based on JS (3 % w/v) that contained CMC (0.5–1.5 % w/v) for their structural, thermal, mechanical, and barrier properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the presence of intermolecular interactions, whereas thermogravimetric analysis (TGA) demonstrated increased stability at elevated CMC levels. Scanning electron microscopy (SEM) confirmed that the incorporation of JS with CMC resulted in the transformation of the fragile and cracked JS matrix into a compact and homogeneous structure. Enhanced CMC levels resulted in improved tensile strength while simultaneously reducing transparency, solubility, and water vapor permeability, thus enhancing its suitability for packaging applications. Contact angle measurements for functional evaluation indicated enhanced wettability and diffusivity of JS–CMC coatings on banana peel surfaces. JS–CMC coatings applied to ethephon-treated bananas stored at 25 °C effectively reduced weight loss, malondialdehyde accumulation, and electrolyte leakage, while also delaying peel discoloration and changes in soluble solids and titratable acidity associated with ethephon-induced ripening. The results indicate that JS–CMC blended films/coatings exhibit adjustable hydrocolloid properties with practical functionality in delaying chemically induced ripening, highlighting their potential as sustainable, plant-based materials for edible packaging.
Some of the metrics are blocked by your
consent settings
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.
Some of the metrics are blocked by your
consent settings
Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
(2025-03-01)
Pomasa, Panjit
;
Sai-Ut, Samart
;
Sinthusamran, Sirima
;
Techavuthiporn, Chairat
Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
Some of the metrics are blocked by your
consent settings
Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia
(2024-05-01)
Pomasa, Panjit
;
Sai-Ut, Samart
;
Sinthusamran, Sirima
;
Techavuthiporn, Chairat
The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.
Some of the metrics are blocked by your
consent settings
Effects of Nam Dok Mai Mango Peel Supplementation in Crispy Caramel Chips on Physicochemical and Sensory Properties
(2023-09-01)
Pomasa, Panjit
;
Sinthusamran, Sirima
;
Sai-Ut, Samart
;
Techavuthiporn, Chairat
This study was taken on to prepare formulated crispy caramel chips with Nam Dok Mai mango peel at 0, 20, 30, 40 and 50% (w/w) in order to evaluate their proximate composition, quality characteristics, texture and sensory properties as well as its physicochemical properties during storage for 20 days. It was found that the chemical composition of the mango peel had the highest amount of carbohydrates (71.98%). The texture of the crispy caramel chips formulated with the ripe mango peel 30% (w/w) were the highest score value. The 30% mango peel supplementation had appearance, color, odor, taste, texture and overall liking score in the range of 7.72-7.96. For the physicochemical characteristics, crispy caramel chips supplemented with mango peel of 30% was found that the fat content, total energy value and soluble fiber content were lower than those of the basic formula (p<0.05). The water activity (a<inf>w</inf>), L*, and a* value of the basic formula and enriched treatment (30%) were not significantly different (p >0.05). Therefore, the addition of Nam Dok Mai mango peel to crispy caramel chips increased the nutritional value especially carbohydrates content and fiber as well as improved appearance and color of the final developed product. Thus, mango peel supplementation in crispy caramel chips could provide the better physicochemical properties indicated by color and hardness values and sensory properties compare with the basic formula.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results