KMITL

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

Browse

Settings

Has files: NoSubject: search.filters.subject.carrageenan

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of Bombay Locust (Patanga succincta) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty
    (2025-01-01)
    Puechkamutr, Yuporn
    ;
    Arsa, Supeeraya
    The quality of ground pork (GP) patty containing ground Bombay locust meal (BM) was investigated. GP was mixed with BM (0–20%) and tapioca flour (0–3%) or carrageenan (0–2%). Patties with 20% added BM had higher protein content (21%), lower cooking loss (23%) and hardness (74693 N) than the GP patty, with no BM as the control. The pH of the patties significantly increased with added BM. The patty cooking loss decreased with added carrageenan or tapioca flour (p < 0.05). The addition of carrageenan increased patty hardness (p < 0.05). The best quality patties were prepared with the addition of 20%BM and 1%carrageenan.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Edible coating of chitosan ionically combined with κ-carrageenan maintains the bract and postharvest attributes of dragon fruit (Hylocereus undatus)
    (2021-08-01)
    H., Nguyen T.
    ;
    P., Boonyaritthongchai
    ;
    M., Buanong
    ;
    S., Supapvanich
    ;
    C., Wongs Aree
    Dragon fruit (Hylocereus undatus) has medicinal properties due to its rich antioxidant profile. Dragon fruit also has an attractive appearance of red peel and green bracts. However, shrivelling and weight loss, bract yellowing, and postharvest diseases are major challenges to the dragon fruit trade. The objective of the present work was, therefore, to formulate a coating composed of chitosan and κ-carrageenan for dragon fruits during storage at 10°C. The composite coating based on 1% chitosan (w/v) and 0.2% (w/v) κ-carrageenan with 0.75% (w/v) glycerol as a plasticiser effectively reduced the physiological weight loss and maintained the freshness of the dragon fruits, while increasing the phenolic content and maintaining the titratable acidity in the pulp. The composite coating delayed chlorophyll degradation by suppressing chlorophyllase and chlorophyll-degrading peroxidase, thereby maintaining the chlorophyll content (45.46 mg/100 g dry weight) and freshness of the bracts. However, the composite coating did not possess a strong effect on enhancing chitinase and β-1-3 glucanase activities of dragon fruits during storage and controlling disease symptoms.