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
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
Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS) – A prototype vertical farming and traditional pond cultured system and their impact on autolysis rate and textural characteristics
(2024-07-15)
Saengsuk, Nachomkamon
;
Boonanuntanasarn, Surintorn
;
Boonchuen, Pakpoom
;
Phonsiri, Khanakorn
;
Kingwascharapong, Passakorn
Microbial profiles, autolysis rates, and textural characteristics of giant river prawn (Macrobrachium rosenbergii) cultured in a vertical farming with a recirculating aquaculture system (RAS) were compared to those of prawns cultured in a traditional pond system (Pond). Bioinformatics analysis revealed significant differences in the quantity and diversity of microbial communities between RAS and Pond. Firmicutes were the dominant phylum found in both samples but at higher levels in Pond (P < 0.05). Conversely, Tenericutes, Proteobacteria, and Actinobacteria, known as healthy microbiomes, were more abundant in RAS (P < 0.05). At the genus level, Enterococcus, recognized for its potential to improve colonization resistance against pathogens in the gut, was detected at higher levels in RAS (P < 0.005). This variation in microbiota might affect the difference in autolysis rates and textural properties between these two samples. RAS had a lower autolysis rate at all temperatures (4, 15, 25, and 35 °C) (P ˂ 0.05), consistent with the lower TCA-soluble peptide (157.61 μmol tyrosine equivalent/g sample). The differences in textural characteristics of these two prawns were observed. RAS had more water holding capacity (WHC) (80.07%) but lower drip loss (15.75%) and cooking loss (28.36%) than Pond (73.77, 17.84, and 31.20%, respectively) (P ˂ 0.05). From TPA results, RAS showed higher chewiness and gumminess than Pond, indicating a firmer texture, which is a desirable characteristic, particularly in fresh prawn. Overall, the findings indicated an improvement in microbial profiles, which further translated into economic benefits in terms of yield production and muscle quality, particularly texture, of prawn cultured in a recirculating aquaculture system as an alternative approach.
Some of the metrics are blocked by your
consent settings
Process Development of Mozzarella Farm Cheese from Buffalo Milk
(2023-01-01)
Pandolsook, Sawanya
;
Tungjaroenchai, Wanna
The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47°C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40ºC and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43°C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47°C) promoted hardening of the cheese curds. While cooking temperature at 45°C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45°C cooking temperature and pre-stretched curd pH 5.1, respectively.
Some of the metrics are blocked by your
consent settings
Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing
(2022-06-01)
Vuong, K. M.
;
Tram, N. B.
;
Tuyen, L. N.
;
Vy, L. T.T.
;
Tai, N. V.
Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The raw materials with higher resistant starch also had higher amylose content. Amylose content, resistant starch content, and hardness of noodles increased when partly replacing wheat flour with the high level of RS flours/starches in the formulation. The data rank some tests revealed that formula A3 (replacing 50% of wheat flour with other starchy food containing high levels of resistant starch) was chosen due to the product containing relatively high RS content (14.78%), well structured and well accepted by panellists. The texture of the cooked noodles was assessed to be similar to that of the control sample (100% wheat flour). This study proved that it is possible to elaborate noodles to replace a part of wheat flour with starchy food containing high levels of the well-accepted formulation.
Some of the metrics are blocked by your
consent settings
Efficient comparison of calcium chloride and calcium gluconate immersions on quality maintenance and bioactive compounds of ready-to-cook baby corns
(2021-07-01)
Supapvanich, Suriyan
;
Promyou, Surassawadee
;
Techavuthiporn, Chairat
The efficiency of calcium chloride (CaCl2) or calcium gluconate (Ca-Glu) immersion on physicochemical quality and bioactive compounds of ready-to-cook baby corns during cold storage at 4 ± 1ºC for 7 d was investigated. Baby corns were immersed in 1% (w/v) CaCl2, 1% (w/v) Ca-Glu or distilled water (control) for 1 min. The biological parameters such as superficial colour attributes, weight loss, texture, pectin fractions, antioxidant activities and bioactive compounds of baby corns were determined. Both calcium immersions did not affect superficial the colour attributes of the baby corn compared to the control sample during storage. Baby corn texture was maintained by calcium immersions, with CaCl2 evidently better maintaining texture compared to Ca-Glu. The texture maintenance by calcium immersions was associated with the retardation of increased EDTA-soluble pectin content and decreased Na2CO3-soluble pectin content. Ca-Glu immersion exhibited the enhancement of antioxidant activity and the concentrations of total phenols and ascorbic acid as well as the retention of free radical scavenging activity and flavonoid content during storage. In conclusion, 1% Ca-Glu immersion is a feasible alternative for maintaining texture and enhanced nutritional value of ready-to-cook baby corns during storage.
Some of the metrics are blocked by your
consent settings
Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
(2021-01-01)
Ngu Lwin, Nan Theint
;
Supapvanich, Suriyan
;
Promyou, Surassawadee
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.
Some of the metrics are blocked by your
consent settings
Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion
(2020-07-01)
Promyou, S.
;
Chimsonthorn, V.
;
Kijka, C.
;
Supapvanich, S.
The effect of calcium propionate (Ca-propionate) on physicochemical quality changes of ready cook baby corn (Zea mays L.) during storage was investigated. It was found that Ca-propionate treatment retarded the loss of texture which was concomitant with the lower EDTA-soluble pectin and higher Na<inf>2</inf>CO<inf>3</inf> soluble pectin concentrations compared to untreated baby corns. Ca-propionate treatment did not obviously affect total sugars content, antioxidant activity and free radical scavenging activity compared to untreated samples. However, Ca-propionate treatment induced bioactive compounds such as total phenols, flavonoids and ascorbic acid contents of ready cook baby corns during storage. Therefore, Ca-propionate immersion is an alternative improving quality especially texture and nutritional values of ready cook baby corns during cold storage.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results