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    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.
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    Effect of protein content in feed formulas on growth and nutritional values of mealworms
    (2018-09-01)
    Bumroongsook, S.
    ;
    Nahuanong, P.
    An experiment was designed to determine the effects of high dietary protein feeding on the growth and nutritional values of mealworms. The experiment was designed as completely randomized design with 5 treatments consisting of 5 feeding formulas mixed on weight basis: I) wheat bran II) broiler chicken feed + soybean meal (3:1) III) broiler chicken feed+ soybean meal (1:3) IV) broiler chicken feed+ soybean meal (1:1) and V) broiler chicken feed + soybean meal (1:1) and 10 replications. Mealworms (850 insects) aged 2 weeks were raised in a plastic box at room temperature(35-38 oC) with carrot as water supplement for 8 weeks. Average weight gain, length measurement and percentage mortality were calculated every week over feeding periods. On the eighth week, the results showed that the mealworms raised with the formula I and III had maximum weight of 0.15 g. Their body length of mealworms from formula I were the longest (2.70 cm) and no statistically different was found in mortality rate among treatments (p>0.05). The results indicated that high protein feed did not have effect on weight and body length of mealworms. The cost of 5 feeding formulas in rearing 850 mealworms for 8 weeks was as follows :2.52, 3.91, 4.13, 4.02 and 4.00 $, respectively. The studies indicated that the mealworms fed with formula I had gained maximum growth with minimum cost of production. An analysis of the chemical composition of the raw materials in feed formulas for mealworms indicated that soybean meal had highest protein content, following by soybean, broiler chicken feed, rice bran and carrot 48.82, 39.35, 21.18, 18.72 and 7.06%, respectively. Soybean had highest amount of fat, 20.14%. It was found that mealworms fed with formula IV had the highest protein of 54.89%. The mealworms raised from the formula I and II had the highest fat 29.54 and 29.88, respectively and highest energy found in mealworms from formua I, 6,193.22 cal/g. The pearson analysis showed a very strong positive relationship on protein and very weak positive correlation on fat in feed and in mealworms. In addition, the protein content in feed had no effect on mealworm growth.
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