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The Potential of Symbiotic Culture of Bacteria and Yeast (SCOBY) as an Alternative Starter for Milk Fermentation: Physicochemical Development and Sensory Intensity Profile in Cow’s and Goat’s Milk
(2025-09-01)
Windyasmara, Ludfia
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Buditama, Indra
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Sukaryani, Sri
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Wardana, Dandy Kusuma
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Hasdar, Muhamad
Cow’s and goat’s milk were nutrient-dense substrates that were highly susceptible to microbial spoilage. Fermentation provided a natural means of stabilization and transformation, and the Symbiotic Culture of Bacteria and Yeast (SCOBY) emerged as a mixed culture starter capable of driving distinct biochemical changes. This study investigated the physicochemical properties and sensory intensity attributes of cow’s and goat’s milk fermented with SCOBY for a period of zero to 15 days at ambient temperature (28±2 °C). The parameters assessed included pH, titratable acidity, viscosity, reducing sugars, and descriptive sensory intensities such as aroma, taste, texture, and color. Fermentation time significantly influenced pH, titratable acidity, and viscosity (P<0.05), with both milk types exhibiting progressive acidification and associated structural modifications. Reducing sugar concentrations did not differ significantly throughout the observation period, indicating a metabolic balance between lactose hydrolysis and monosaccharide utilization. Sensory intensity scores varied significantly across the fermentation stages, reflecting biochemical changes but not indicating acceptability. Goat milk demonstrated stronger acidification and higher viscosity values compared with cow milk, highlighting the influence of milk composition on fermentation behaviour. Overall, the findings showed that SCOBY fermentation induced coordinated physicochemical and sensory intensity changes in milk substrates. Further research involving microbial profiling, compositional analysis, and consumer-based sensory evaluation was required to support broader functional and industrial applications.
1
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Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
(2025-08-01)
Thuy, Nguyen Minh
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Nhut Minh, Ngo Ngoc
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Kha, Nguyen Hoang
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Bich Thuy, Bui Thi
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Giau, Tran Ngoc
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96–16.44 %) and xanthan gum (XG, 0.04–0.44 %)] and drying temperature (65–80 °C) on powder quality were examined. With appropriate EA and XG levels of 13.16 % and 0.30 %, foam density and foam expansion were 0.395 g/mL and 279.78 %, respectively. The total energy required and specific energy consumption decreased. In contrast, thermal efficiency and energy efficiency rose with drying temperature, reaching 2.494–4.452 %, and 1.419–1.879 %, respectively. Temperature affects effective moisture diffusion coefficient according to the Arrhenius equation with an activation energy of 39.33 kJ/mol. Fitting experimental data to seven thin-layer drying models and an ANN model. The Aghbashlo model scored best, with the highest correlation coefficient. Nevertheless, the ANN model demonstrated slightly superior accuracy compared to the Aghbashlo model, indicating the potential for industrial system control.
1
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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
(2025-01-01)
Van Ngo, Tai
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Luangsakul, Naphatrapi
Six green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste with the highest peak viscosity (246.83 ± 7.03 RVU) and swelling power (8.98 ± 1.04 g/g), and lowered digestion rate. Pregel reduced the pasting properties, led to a weak gel structure, and increased estimated glycemic index (eGI = 69.69 ± 2.69). US sample improved the solubility and increased the polyphenols bioavailability, and significantly decreased rate of digestion (eGI = 60.77 ± 0.90). ANN and HMT, altered the digestion rate of flour to be lower as presented by FTIR spectra. The previous results were confirmed by multivariate analysis. This is the first study on green modification techniques affecting the properties of low-amylose purple rice flour, opening the possibility of producing highly functional rice flour for the development of low-digestibility rice products with specific properties.
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Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder
(2024-09-01)
Salsabila, Salma
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Kerdpiboon, Soraya
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Kerr, William L.
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Puttongsiri, Tongchai
This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess differences due to drying method. In addition, organoleptic tests were conducted on cuttlefish ink powder incorporated into spaghetti sauce. Freeze-dried powders had slightly higher moisture (9.86 %) than tray-dried powders (7.65 %) and more ash (15.04 versus 13.19 %). Both samples had ∼43 % protein, a light-brown to black color and a pH of 5.5–5.6 when rehydrated. There were no differences in loose or tapped density and Hausner ratios of 1.30–1.35 suggest the powders had ‘passable’ flow. Overall protein solubility varied with pH and freeze-dried materials generally had greater solubility. FT-IR showed no differences in peaks derived from organic components. FE-SEM showed both samples had spherical granules that formed 100–200 nm clusters; however, the surface texture of tray-dried powders was rougher than the freeze-dried samples. Consumer tests showed higher overall likability for spaghetti sauce with fresh ink compared to dried ink powders. Differences were attributed more to texture than to flavor or appearance. Cuttlefish ink can be utilized in the food industry, particularly as a natural flavor, food coloring or additive.
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Ultrasonication on Collagen Yield, Physiochemical and Structural Properties from Seabass (Lates Calcarifer) Scales as Affected by Pretreatment and Extraction Conditions
(2024-01-01)
Bavisetty, Sri Charan Bindu
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Karnjanapratum, Supatra
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Dave, Jaydeep
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Purba, Daniel Tua
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Kudre, Tanaji
This research explored the use of ultrasound as a pretreatment and extraction assisted process for extraction of collagen from seabass scales. Both acid-soluble (AC) and pepsin-soluble collagens (PC) were extracted with ultrasonication at different extraction times (24 and 48 h). Ultrasound pretreatment (PU) and ultrasound-assisted extraction (UE) notably improved AC extraction yields over 48 hours, registering 2.12% and 4.62%, respectively. The highest yield for PC, 21.85%, was achieved with 48 hours of ultrasound assisted extraction. Protein analysis verified the extracted collagens as type I, indicated by the presence of specific α and β chains. Further, FTIR spectra confirmed collagen's presence in all samples through distinct amide band peaks. Interestingly, ultrasound processes marginally reduced AC's thermal stability while boosting PC's thermal stability, especially when combined with pepsin treatment. Moreover, CD spectroscopy showed the preserved native structure of collagen across all samples. The ultrasound method increased collagen extraction yields and retained its structural integrity. These outcomes are pivotal for advancing collagen extraction methods in the biomedical and food sectors.
1
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Near-infrared hyperspectral imaging combined with machine learning for physicochemical-based quality evaluation of durian pulp
(2023-06-01)
Sharma, Sneha
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Sirisomboon, Panmanas
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K.C, Sumesh
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Terdwongworakul, Anupun
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Phetpan, Kittisak
This research reports on the application of near-infrared hyperspectral imaging (NIR-HSI) system for predicting the physicochemical properties; dry matter (DM), total soluble solids (TSS), and fat content (FC) of durian. Partial least squares regression (PLSR), support vector machine (SVM), random forest (RF), and 1D convolution neural network (CNN) models: custom, U-Net, and VGG19; were developed to predict DM, TSS, and FC of durian pulp. Feature wavelengths were selected using a genetic algorithm (GA) and successive projection algorithm (SPA). The selected wavelengths were then validated based on the algorithms for regression model development. GA-PLSR model was compelling to predict the DM and FC in durian pulp, which obtained the coefficient of determination for the test set (r2) and root mean square error of prediction (RMSEP) of 0.97 and 1.12% for DM and 0.86 and 0.64% for FC, respectively. The GA-PLSR model provided the best result for the TSS prediction with r2, and RMSEP of 0.90 and 1.40%, respectively, whereas the SPA-PLSR model based on only thirteen wavelengths attained fair result with the r2 and RMSEP of 0.79 and 2.03%, respectively. The above results show that the pushbroom NIR-HSI system achieved promising results for estimating DM, TSS, and FC in durian pulp. This research identified the featured wavelengths that can be used to develop a portable and reliable HSI or multispectral system to be installed at durian packaging firms for quality inspection and grading.
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Integrating Vis-SWNIR spectrometer in a conveyor system for in-line measurement of dry matter content and soluble solids content of durian pulp
(2021-11-01)
Saechua, Wanphut
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Sharma, Sneha
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Nakawajana, Natrapee
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Leepaitoon, Kritsanaphon
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Chunsri, Rashphon
The prediction of dry matter content (DMC) and soluble solids content (SSC) in durian pulp were performed using a small laboratory scale in-line visible and short wave near infrared (Vis-SWNIR) spectroscopic system. The fiber optic diode array spectrometer with a charged coupled device (CCD) detector in a wavelength range of 450−1000 nm was used for spectral data acquisition. The spectra of the sample were acquired on the moving conveyor belt in two different orientations, including scanning in the upright position of pulps collected in 2018 and the stable position by scanning on the side of the pulps collected in 2019. Partial least squares regression (PLSR) was used to establish the relationship between the spectra and observed DMC and SSC values using the different wavelength ranges, including 450−1000, 700−1000, and 800−1000 nm for the comparison. The results showed that the durian pulp should be scanned in the upright position at the center of the pulp. Moving average smoothing preprocessing combined with the standard normal variate (SNV) for DMC and multiple scatter correction (MSC) for SSC gave the best result. The suitable wavelength range for model development to predict the DMC and SSC was 700−1000 nm and 800−1000 nm, respectively. After comparing the results, the optimum model showed the coefficient of determination of calibration (R<inf>C</inf>2), and prediction (R<inf>P</inf>2), root mean square error of prediction (RMSEP), bias, and the ratio of performance to interquartile distance (RPIQ) of 0.88, 0.83, 4.32 %, 1.25 %, and 3.52 for DMC and 0.70, 0.70, 4.0 %, 0.4 %, and 2.2 for SSC prediction.
1
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Effects of sterilization times on physicochemical properties of canned gruel produced from red jasmine brown rice fortified with D-glucosamine
(2017-07-01)
Kraisangsri, Jittrakan
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Nalinanon, Sitthipong
Glucosamine prepared from crustacean wastes is widely used for inflammatory bowel disease and osteoarthritis (OA) treatment. In the present study, glucosamine prepared from blue swimming crab shells (Portunus pelagicus), a by-product from crab processing, was added into red jasmine brown rice gruel to be a new food item for elderly. Effects of different sterilization times and physicochemical properties of canned gruel prepared from red jasmine brown rice incorporated with glucosamine were studied. Canned gruels, in presence of D-glucosamine (1.13% w/v or 1,500 mg/can (307x113 cm)) were sterilized at 121ºC for different sterilization times (0, 5, 10, 20, 30, 40, 60, 90 and 120 min). The results showed that glucosamine was reduced by 33.7% during sterilization for 10 min. Glucosamine content was then gradually decreased after 30 min of sterilization. A pH value of canned gruel was decreased from 5.84±0.03 to 3.81±0.01 with increasing time of sterilization (p<0.05). Nevertheless, the increasing in turbidity and lowering L* a* and b* of canned gruel were detected as longer time of sterilization. The highest viscosity of gruel milk was found at 40 min of sterilization (12.75±0.41 cps) (p<0.05). Thereafter, a slight decrease in viscosity was noticeable. With increasing sterilization times, lower hardness and greater stickiness of canned gruel were obtained. These results suggest that canned gruel prepared from red jasmine brown rice supplemented with glucosamine can be applied as new food product for elderly or health concerning consumers, particularly for bone and joint problems.
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Classification of Hom Mali rice with different degrees of milling based on physicochemical measurements by principal component analysis
(2011-09-01)
Imsil, Areerat
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Rittiron, Ronnarit
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Sirisomboon, Panmanas
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Areekul, Varipat
The effect of the degree of milling on the physicochemical properties of Hom Mali rice compared with low, intermediate and high amylose rice groups was investigated in order to differentiate Hom Mali rice from the other groups at different degrees of milling by principal component analysis (PCA). For all the rice groups, the apparent amylose content, alkali spreading value and pasting properties such as maximum viscosity, breakdown, final viscosity and setback viscosity increased with increases in the degree of milling except for the gel consistency which was reduced. Milled rice with a degree of milling of 15% showed the highest apparent amylose content, alkali spreading value and pasting properties compared with milled rice with degrees of milling of 10% and 5% and with brown rice. PCA could be applied to classify Thai rice varieties into four groups-Hom Mali, low, intermediate and high amylose rice groups-by two principal components (PCs). Rotated PC <inf>1</inf> and PC <inf>2</inf> using the Varimax method were better at explaining the variance of the parameters than the unrotated PCs. PCA clearly differentiated the classification of Rice Department 15 variety from the Pathum Thani 1 variety at the same degree of milling. Therefore, the stability of the degree of milling using PCA based on physicochemical measurements made it a preferable classification procedure for rice.

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