Pomasa, Panjit

Loading...
Thumbnail Image
Preferred name
Pomasa, Panjit
Alternative Name
Pomasa, P.
Main Affiliation
Email
panjit.po@kmitl.ac.th

Settings

Now showing 1 - 4 of 4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia
    (2024-05-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
    (2026-12-01)
    Sinthusamran, Sirima
    ;
    Pomasa, Panjit
    ;
    Syukri, Daimon
    ;
    Sai-Ut, Samart
    ;
    Fuangpaiboon, Nattavong
    An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
    (2025-03-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    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.