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    Nutritional Enhancement of Milk Tablets Using Avocado (Persea Americana Mill.) Pulp Powder
    (2025-01-01)
    Chuacharoen, Thanida
    ;
    Pathanibul, Panchalee
    ;
    Chysirichote, Teerin
    Freeze-dried avocado pulp with maltodextrin was incorporated into milk tablets at substitution levels of 15%, 25%, and 35% (w/w) for milk powder. The tablets’ physicochemical characteristics and consumer acceptance were then assessed. The powder formulations exhibited fair flowability, except for the formulation with the highest avocado content, which showed poor flow properties. Increasing the proportion of avocado pulp powder reduced tablet hardness and density, while increasing their friability, resulting in their lower mechanical strength and durability. Higher avocado pulp powder levels significantly increased moisture, total lipid, crude fiber, and ash contents. Tablets with 35% (w/w) substitution of milk powder with avocado pulp powder exhibited the highest total phenolic content (1.91 μg GAE/g) and antioxidant capacity (3.84, 1.38, and 9.24 μmol TE/g in DPPH, ABTS, and FRAP assays, respectively). Additionally, microbial analysis revealed significantly higher counts of total microbes, and molds and yeasts with increased avocado powder fortification; however, all values remained within the acceptable limits established by the Thai Industrial Standards Institute. Sensory evaluation indicated that the milk tablets with 15% and 25% (w/w) substitution with avocado powder were the most acceptable with no significant difference between them. These findings highlight the potential of avocado pulp powder as a functional food ingredient particularly in milk tablet confections.
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    Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken
    (2023-01-01)
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Tien, Vo Quoc
    ;
    Van THANH, Nguyen
    ;
    Van TAI, Ngo
    This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processing to describe sensory instant mixed soup attributes. The results showed that the soup was made from the formula F2 (PSP flour 47.5%, orange-fleshed sweet potato flour 12.5%, potatoes 6%, banana 7%, mushroom 8%, petit poise 3%, pumpkin 5%, protein powder 5% and cream powder 6%) gave good quality, high sensory value and attractive colors product. The PCA identified important soup attributes such as sweetness, milk flavor, vegetable odor, and color. Adding 15% freeze-dried chicken improved the quality of mixed soup products with energy distribution from macronutrients: proteins 24%, carbohydrates 65%, and lipids 10%. The anthocyanin and β-carotene content analyzed from the product was 13.1 mg/100 g and 370.2 μg/100 g. Score analysis according to the CATA model with two main components accounting for 95.57% of the variance in sensory attribute data, showing liking attributes of mixed soup sample that the panelists preferred in color, flavor, chicken meat distribution, and sweetness. The essential nutritional characteristics of mixed soup have been carefully analyzed.
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    Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
    (2021-12-06)
    Maisont, Suchada
    ;
    Samutsri, Wisutthana
    ;
    Phae-ngam, Wuttichai
    ;
    Limsuwan, Pichet
    The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, a<inf>w</inf>, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.