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    Effect of harvesting period on physicochemical properties and in vitro digestibility of banana flour
    (2020-01-01)
    Virulchatapan, P.
    ;
    Luangsakul, N.
    The research finding focused on the effect of unripe bananas with 3 different harvesting times of 60, 70 or 80 days after blooming (DAB) on the physicochemical properties in vitro digestibility and yield of banana flour. The results showed that peel color changed from green to light green with increasing DAB and that the diameter and pulp weight of fruit at 80 DAB had significantly (p≥0.05) larger diameter (35.82 ± 2.74 mm) and higher weight (116.69 ± 1.64 g) than either 60 or 70 DAB. The amount of pulp per finger was not significantly different (p≥0.05) with values in the range of 57.25 to 69.89%. The yield of banana flour ranged between 19.36-25.12%. The pH of flour from bananas 70 DAB was 5.19 ± 0.09 and 80 DAB was 5.30 ± 0.09 both of which were significantly higher (p≥0.05) than banana flour from 60 DAB. The total soluble solids of all the samples was not significantly different (p≥0.05). The swelling power of all samples were not significantly different (p≥0.05) but solubility of the flour after 80 DAB was the lowest. The time of harvest of all the samples showed no significant effect (p≥0.05) on gelatinization temperature, which ranged 80.98 to 83.14°C, other thermal properties and resistant starch (RS) content ranged between 41.42 to 49.55% but estimated glycemic index of 60 DAB sample (45.77 ± 0.88) with significantly higher (p≥0.05) than 70 and 80 DAB samples.
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    Effects of seed preparation, sowing media, seed sowing rate and harvesting period on the production of Chia microgreens
    (2019-01-01)
    Junpatiw, Anjana
    ;
    Sangpituk, Akarapon
    Chia (Salvia hispanica L.), a species of seeds with high essential fatty acids and nutraceutical content has encouraged increased crop production worldwide. Keeping value-added products in consideration, four experiments were conducted with the CRD method. In the first experiment, seed preparation was done by soaking the seeds in water, followed by sowing them in media. In the first treatment, T1, seeds were sown without soaking. In T2, seeds were sown after being soaked for 6 hours at room temperature (temperature) and, in T3 for 12 hours. In T4, after being soaked at 70-80°C, the seeds were allowed to cool down at room temperature for 6 hours and in T5 for 12 hours, before sowing. According to the results, T4 treatment produced the highest germination percentage, microgreen height and fresh weight. In the second experiment, seeds were sowed in 5 different seeding medias for 7 days. The mix of coconut coir with sand and rice husk ash (1:1:1) produced the highest percentage of germination, microgreen height and fresh weight. The third experiment was conducted to study the best seed sowing rate amongst 56, 93, 130, 167 and 204 g/m<sup>2</sup>. The results showed that the seed sowing rate of 204 g/m<sup>2</sup> gave the highest fresh weight. The fourth experiment was to study the effect of harvesting period, by focusing on the harvesting periods of 5, 6, 7, 8 and 9 days, after sowing. The results showed that the period of 6-9 days after sowing gave the highest fresh weight.