KMITL

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

Browse

Search Results

Now showing 1 - 6 of 6

Some of the metrics are blocked by your
consent settings
Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing
(2026-04-01)
Dung, Nguyen Chi
;
Thuy, Nguyen Minh
;
Giau, Tran Ngoc
;
Van Hao, Hong
;
Van Thanh, Nguyen
A substantial quantity of waste is generated during sweet potato processing, posing environmental and economic challenges. This study aimed to valorize sweet potato by-products (SPB) by drying and milling them into powder and incorporating the material into sandwich bread formulations as a partial replacement for wheat flour at levels of 10–25% (corresponding to formulas B1 to B4) along with control sample B0. The physicochemical, structural, and functional properties of SPB powder were evaluated to determine its suitability as a functional ingredient. The results indicated that SPB powder possesses high nutritional value, with considerable amounts of dietary fiber, bioactive compounds, and strong antioxidant activity. Scanning electron microscopy revealed predominantly oval and polygonal particles with relatively smooth surfaces and intact structures. Fourier-transform infrared spectroscopy confirmed a polysaccharide-rich lignocellulosic composition, including starch, cellulose, hemicellulose, and phenolic compounds. Among the tested formulations, bread containing 15% SPB (B2) was identified as optimal, as it maintained desirable moisture content, loaf volume, and color characteristics while significantly enhancing nutritional quality. Compared with the control, the B2 formulation showed substantial increases in dietary fiber and total polyphenols. These findings highlight the potential of SPB powder as a sustainable, high-fiber functional ingredient for bakery product fortification.
Some of the metrics are blocked by your
consent settings
MODELING AND OPTIMIZATION OF SACCHARIFICATION AND FERMENTATION OF BROKEN RICE
(2026-01-01)
Thuy, Nguyen Minh
;
Hung, Tran Huy
;
Viet Ha, Lam Thi
;
Van Hao, Hong
;
Giau, Tran Ngoc
Rice wine is a traditional alcoholic beverage derived from fermented glutinous rice or broken rice. The method is separated into two steps: first, the rice is cooked and liquefied/saccharified by molds and enzymes, followed by fermentation. The study examined how Aspergillus oryzae (0.1 - 0.2%) and α-amylase (0.01 - 0.04%) affect starch liquefaction and saccharification, as well as how Saccharomyces bayanus concentration (0.02 - 0.05%) and total soluble solids content (22 - 26%) impact rice wine fermentation. To improve process prediction and optimization, an artificial neural network integrated with a genetic algorithm (ANN-GA) was applied to model the nonlinear relationships between process variables and fermentation performance. The optimization approach utilizing a machine learning-based model demonstrated better prediction ability. Compared with conventional regression approaches, the ANN-GA model provided improved predictive accuracy and enabled the identification of optimal processing conditions for both saccharification and fermentation stages. The optimum content of Aspergillus oryzae and α-amylase was 0.181% and 0.036%, respectively, resulting in high starch saccharification efficiency with a total soluble solids content of 27.2oBrix. The volume of sugar solution achieved was 34.01 mL (from 50 g rice, yield 68.02%). In addition, using the optimal content of Saccharomyces bayanus of 0.043% and fermenting in an environment with high soluble solids content of 24.88oBrix produced wine with high ethanol and ester content, 12.19% by volume and 0.93 g/L, respectively. The methanol content of the fermented product under these optimal conditions was lower (49.8 mg/L). These findings demonstrate that the integration of machine-learning-based optimization can effectively enhance fermentation efficiency while maintaining product safety. Overall, the optimized saccharification and fermentation parameters provide a viable approach for producing rice wine with higher quality and safety assurances for this traditional product.
Some of the metrics are blocked by your
consent settings
Bioactive compounds-rich Gac peel powder: Optimization of extraction and foam-mat drying conditions
(2025-12-01)
Thuy, Nguyen Minh
;
Tien, Vo Quoc
;
Giau, Tran Ngoc
;
Van Hao, Hong
;
Minh, Vo Quang
Gac fruit (Momordica cochinchinensis Spreng) is a healthy fruit and has long been used as food and medicine. During fruit processing, the peel is often discarded as waste. However, Gac fruit peel contains a significant amount of carotenoids. This study encapsulates bioactive compounds extracted from dried Gac peels using egg albumin (EA) and xanthan gum (XG) as foaming agents and stabilizers in foam-mat drying at different temperature. The extraction process (in ethanol 60 %) was assisted by ultrasound (40 kHz, 350 W) with solvent: Gac peel ratios of 30/1–40/1, extraction temperature and time of 45–55 °C and 25–55 min, respectively. EA (9.2–15.2 %) and XG (0.1–0.38 %) were used as foaming agent and foam stabilizer, respectively, with different foam-mat drying temperatures (65–75 °C). The Response Surface Methodology (RSM) combined with a Box-Behnken Design (BBD), 3 factors - 3 levels was used to optimize the independent variables to capture the maximum level of dependent variables. The optimal extraction conditions were determined (solvent/Gac peel ratio of 36.26/1, temperature of 51.38°C and time of 43.39 min) for the extract containing high levels of lycopene 292.04 μg/g, β-carotene (515.72 μg/g) and total polyphenols (3.86 mg GAE/g). The extract was used to produce powder by foam-mat drying. EA, XG and drying temperature significantly affected the drying rate and powder quality. The optimum concentrations of EA and XG were determined to be 13.13 % and 0.3 %, respectively, at an optimum drying temperature of 72.4°C. Under these conditions, the highest drying rate (2.41 g water/g dry matter/min) was achieved to produce powder containing the with highest content of lycopene, β-carotene and total polyphenol contents, 83.42 µg/g, 97.68 µg/g and 1.09 mg GAE/g, respectively. The physical and chemical properties of foam-mat dried Gac peel powder were also investigated. Making good use of byproducts from fruit processing will help local communities and businesses while also ensuring the goal of a circular economy, contributing to long-term socioeconomic growth and enhancing public health, at least in the region and around the world.
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 conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study
(2024-12-01)
Van Tai, Ngo
;
Van Hao, Hong
;
Han, Tran Thi Ngoc
;
Giau, Tran Ngoc
;
Thuy, Nguyen Minh
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.
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.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results