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Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate
(2026-08-01)
Senphan, Theeraphol
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Mungmueang, Natthapong
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Jaturapanyaskul, Siri
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Wangcharoen, Wiwat
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Daengprok, Wichittra
Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate was investigated. The base formula was optimized using mixture design, with Formula 8 (24% rice powder, 12% monk fruit sugar, 44% milk powder, 19.7% inulin and 0.3% Palsgaard® RecMilk) selected based on sensory evaluation. The beverage was then fortified with protein isolate at 0%, 3%, 5%, and 7% (w/w). Physicochemical properties, antioxidant activities, and sensory characteristics were evaluated. Protein fortification influenced color, water activity, viscosity, and nutritional composition, while enhancing phenolic-related compounds and antioxidant potential, indicating improved functional properties of the beverage powder. The 7% protein-fortified sample exhibited the highest antioxidant activity across all assays while maintaining acceptable thermal stability. Sensory evaluation showed that 5% protein fortification achieved optimal consumer acceptance (overall score 7.65), outperforming commercial products. The study demonstrates successful development of a functional beverage powder with enhanced nutritional and antioxidant properties through protein fortification.
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Engineering the perfect croissant: A comprehensive study of processing variables and their impact on dough and final quality
(2025-12-01)
Mutchadej, Patranid
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Luangsakul, Naphatrapi
Precision processing is a key factor to produce the high-quality croissants, which is also essential for both artisanal and industrial production. This study systematically investigated the influence of key processing variables including dough mixing time, lamination techniques (number of laminated layers), proofing conditions, and oven type, on the physical, textural, and sensory qualities of dough and the final baked croissants. The dough could be reached optimal point after 10 mins of mixing, which enhances the dough's resistance and elasticity, yielding croissants with an exquisite crumb structure, consistent shape, golden-brown crust, crisp texture, and rich buttery flavor. Following single-double folding (25 layers) and proofing at 27 °C for 2 hrs, the dough showed enhancements in proofing, ovenspring, volume, hardness, and luminosity. This improved the aroma and flavor of croissants, augmenting their sensory properties. Both convection and deck ovens produce acceptable products, but convection ovens yield in croissant with a more symmetrical shape, a crispier crust, and a more pronounced butter flavor. Principal component analysis (PCA) was utilized to categorize treatment effects and ascertain optimal processing settings, hence validating the previously mentioned findings. These findings provide insights into optimizing croissant production processes to achieve consistent product quality and enhanced consumer satisfaction.
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Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levels
(2025-10-01)
Pholtaisong, Jatuphol
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Kongsinkaew, Chatchol
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On-Mee, Thapanut
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Chittapun, Supenya
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Pornpukdeewattana, Soisuda
This study investigates the effects of natural self-induced anaerobic fermentation (NSIAF) and Saccharomyces boulardii self-induced anaerobic fermentation (SSIAF) on Arabica coffee during wet processing. Over 24 h of fermentation, NSIAF exhibited greater microbial diversity, higher titratable acidity, and increased reducing sugar consumption, while SSIAF provided a more controlled microbial environment dominated by S. boulardii. Volatile compound analysis identified 207 compounds, with lighter roasts showing the greatest number of significantly different compounds between NSIAF and SSIAF treatments. Sensory evaluation revealed a higher cupping score for NSIAF at a light roast (82.08 ± 0.14) compared to SSIAF (81.58 ± 0.14), reflecting distinct flavor characteristics imparted by each fermentation process. Both methods achieved specialty coffee standards (≥80 points), highlighting the potential of NSIAF for complex and diverse profiles and the suitability of SSIAF for consistency and controlled fermentation.
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Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli
(2024-12-01)
Giau, Tran Ngoc
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Hao, Hong Van
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Tai, Ngo Van
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Minh, Vo Quang
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Thuy, Nguyen Minh
This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.
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INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
(2024-01-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
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Hoang, Pham Thi Minh
Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.
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Application of butterfly pea flower extract in processing some Vietnamese traditional foods
(2022-09-01)
Thuy, Nguyen Minh
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Ben, Tran Chi
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Ngoc, Pham Thi Be
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Tai, Ngo Van
Butterfly pea flower (BPF) extract was applied to the processing of traditional Vietnamese food products to bring attractiveness and safety. Different cooking techniques as steaming, boiling, frying, baking, and sterilization were used and controlled. All products were analyzed for total anthocyanin content remaining after processing conditions. The selected percentage of extract and treatment time (minutes) in different processing methods were obtained: Bloating fern-shaped cake/thin cakes (bánh bèo) (10% extract – steaming time 7 min); Rice ball sweet soup – chè ỉ) (15% extract – boiling time 6 min), fried Meat stuffed rice ball – viên thịt) (10% extract (v/w) – frying time 4 min), and bread (15% extract – baking temperature 160°C). Half-life values of anthocyanin degradation at different temperatures (through cooking methods) were observed. A case study was performed with BPF drink, this product had high quality when adding 5% BPF extract (v/v), sterilized at 125°C for 3 min with extended storage time (more than 4 months). The degradation of anthocyanin during storage was modeled according to the first-order kinetics. The half-life values were calculated as 38 and 46 weeks, respectively, at ambient (28 ± 2°C) and low temperature (6 ± 2°C) storage.
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Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing
(2022-06-01)
Vuong, K. M.
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Tram, N. B.
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Tuyen, L. N.
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Vy, L. T.T.
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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.
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FORMULATION AND QUALITY EVALUATION OF NOODLES WITH STARCHY FLOURS CONTAINING HIGH LEVELS OF RESISTANT STARCH
(2022-04-01)
Too, Beverly Cheruto
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Tai, Ngo Van
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Thuy, Nguyen Minh
Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion. In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.
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Production and quality improvement of the tropical fruit tamarind (Tamarindus indica Linn.) wine
(2018-05-01)
Pongkan, S.
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Tilarux, P.
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Charoensuk, K.
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Ochaikul, D.
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Suwanposri, A.
Tamarind (Tamarindus indica Linn.) is one of the most popular tropical fruit with many benefits in Thailand. It have been used as a food ingredient for a long time and has many therapeutic properties. Therefore, The research finding was to produce and improve the quality of tamarind wine. The two varieties of Saccharomyces cerevisiae var. burgundy and montachae were chosen for tamarind wine fermentation. Both varieties produced similar percentages of alcohol by volume but for the sensory evaluation showed that montachae was better than burgundy with the 3.87 ± 0.10 points. The optimal conditions for production of tamarind wine was 10% inoculum concentration, 5% tamarind juice and 20 °Brix total soluble solid with the 0.67 percentage of alcohol by volume and 3.63 ± 0.10 points from sensory evaluation. Then the quality of tamarind wine was improved by mixing tamarind juice with pineapple juice and roselle juice. The result showed that, production of wine using only tamarind juice was obtained the maximum sensory evaluation result with 3.58 ± 0.24 points. In conclusion, tamarind can be used as substrate for production of wine. It will be meet an alternative way to add value to tamarind. Moreover, the produced tamarind wine had a good taste which the acceptance from the consumers without the quality improvement.
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Impact of processing method and growing location on overall differences of brewed coffee using electronic tongue and sensory panel
(2017-11-25)
Kulapichitr, F.
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Suppavorasatit, I.
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Borompichaichartkul, C.
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Chodjarusawad, T.
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Phatthara-aneksin, A.
Arabica coffee beans from two different locations (Doi Tung and Doi Chang, Chiang Rai, Thailand) were processed through civet cat (free-range), civet cat (caged) and normal wet processing. The beans were ground and brewed using a standard steeping method. Coffee samples were evaluated using an electronic tongue and a sensory panel for overall differences. Coffee samples from different processes and locations were clearly differentiated by the electronic tongue. Differences between the processes (civet cat (free-range), civet cat (caged) and normal wet-processing) were perceivably significant (>78% clearly detecting differences) between coffees from the same location (Doi Tung). However, when the location factor was introduced (Doi Chang vs. Doi Tung), the differences were reduced, and only civet coffee from different locations and different feeding methods (free-range vs. caged) was significantly different. Postharvest processing of coffee beans had a great impact on a cup of coffee; however, this impact seemed to be masked by the different locations.

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