Journal of Food Technology, Siam University

Optimizing Extraction of Cellulose and Preparing Carboxymethyl Cellulose from Young Longan Fruit Waste

2023-08-04T11:53:47+07:00

Young longan fruit is an agricultural waste from longan tree pruning. Young longan consists of cellulose, which could be synthesized into carboxymethylcellulose (CMC) for using as a food additive. The aims of this study were to optimize conditions for cellulose extraction from young longan fruit and to characterize the CMC prepared from the extracted cellulose. From the results, young longan fruit powder consisting of 13.5 % cellulose, 13.1 % hemicellulose and 11.7 % lignin (w/w). The conditions for cellulose extraction to produce high yield of crude cellulose (65.61 %) obtained from hydrolysis with the ratio of NaOH (6.0 %): longan powder with (80:20) extracting at 30 ^oC for 2 h. The crude cellulose was used to synthesize into CMC and confirmed CMC chemical structure by FTIR comparing with commercial CMC. The FTIR absorption band at 3415 cm^-1 and 1628 cm^-1corresponded to hydroxy group (-OH) and carboxyl group (COOH) in polysaccharide, respectively. The viscosity of the prepared CMC was 1574 cP and the purity was 81.34 %, there was no statistically significant difference between the prepared CMC and commercial CMC. Thus, young longan waste could be produced to CMC to use in food products.

The Heating Time and Storage Temperature on Quality and Shelf-Life Extension of Golek Curry Paste

2023-09-05T10:48:19+07:00

This research aimed to study heating time (15, 30 min) and storage temperature (4, 27 ºC) on shelf-life of Golek curry paste. The change of physical, chemical, microbiological properties and sensory acceptance test were recorded during storage. The results showed that heating time, storage temperature and storage time have an effect on pH value (p<0.05). The lightness and yellowness of the curry paste increased as the heating time increased (p<0.05). As the storage time increased, yellowness of the curry paste was increased, whereas redness of the curry paste was decreased (p<0.05). The redness of curry pastes at the room temperature storage decreased more than the storage at 4 ºC (p<0.05). However, water activity and sensory acceptance score of the curry paste were not affected by heating time, storage temperature and storage time (p≥0.05). The amount of total viable microorganism, yeast and mold were reduced at range 0.5-1.5 log CFU/g in heat treatments. Golek curry pastes were heated for 15 and 30 min that can be stored at room temperature for 3 and 4 weeks, respectively, and more than 5 weeks for storage temperature 4 ºC.

Product development of fermented mushroom (Nham-Hed) with local rice varieties of three southern border provinces

2023-11-23T10:06:21+07:00

Presently, consumers are concerned about their health care and the trend of healthy food has increased the popularity. This research aims to develop the fermented mushroom with local rice varieties of three southern border provinces (Hom kradungnga rice, Lerd pla lai rice, Seebukantrang rice, and Maajanuu rice). After fermentation (27 ^oC) for 3 days, the fermented mushroom with each local rice was found lactic acid bacteria at 7.74-8.01 log CFU/g, pH was 4.04-4.07 and the percentage of lactic acid was 1.05-1.09. In the next step, the fermented mushroom with rice was stored at 4 ^oC for 4 weeks, it was found that the pH was 3.74-3.78 and the percentage of lactic acid was 1.34-1.37. The result of colour properties provided the fermented mushroom with Lerd pla lai rice was the lightest while Hom kradungnga rice product had the highest redness. And Lerd pla lai and Maajanuu rice products had the higher yellowness than the Hom kradungnga and Seebukantrang rice products. The phenolic compounds and antioxidant activity were studied in this work. The measurements show the phenolic compounds and antioxidant activity of the fermented mushroom with Hom kradungnga and Lerd pla lai rice were higher than the fermented mushroom with Seebukantrang and Maajanuu rice. The sensory acceptance score was also evaluated. The score of each product was not significantly different, however the score decreased in the fourth week because of the increasing of the sourness of all products.

Physicochemical and Sensory Properties of Low Calory Salad Dressing from Jasmine Rice Bran Oil Extract

2023-11-27T13:23:55+07:00

This research aimed to report the physicochemical and sensory properties of salad dressing prepared using jasmine rice bran oil from Thung Kula Rong Hai, Roi Et Province. The study investigated various factors, including the type of stabilizing agents (xanthan gum, guar gum, arabic gum, carboxymethyl cellulose (CMC) and pectin) at a concentration of 0.66%, the quantity of rice bran oil at 10-30%, and the type of sweeteners (fructose, monk fruit sweetener, sucralose, erythritol and stevia) to produce a low-fat salad dressing that closely matches commercially available options and is acceptable to consumers. The study found that using CMC resulted in the highest quality of rice bran oil salad dressing. When studying the appropriate quantity of CMC (0.0-0.83), it was determined that a salad formula with 0.5% CMC had the highest overall quality. Regarding the quantity of rice bran oil, it was found that using 15% did not significantly differ from using 20% in terms of quality. Therefore, 15% was chosen to produce a low-fat salad dressing that uses less oil while maintaining quality and consumer acceptance. Monk fruit sweetener was identified as a suitable alternative to fructose, with comparable quality and consumer acceptance. Notably, monk fruit sweetener serves as a zero-calorie sugar substitute, making it an excellent choice for health-conscious consumers. A salad dressing with physicochemical and sensory properties similar to commercial options can be created using a 15:15:0.5% (by weight) ratio of rice bran oil, monk fruit sweetener, and CMC. This formulation is well-suited for producing salad dressings that cater to health-conscious consumers in the future.

The Development of Instant Juice Powder from Half-Ripe Carissa carandas L. by Spray Dryer and the Study on Physicochemical and Functional Properties

2023-12-13T12:39:32+07:00

The development of instant juice powder product from half-ripe Karonda (Carissa carandas L.) extract using spray drying technique had been performed. Maltodextrin in feed solution in drying were varied at 20, 25, and 30% wt. of feed solution, respectively. Instant beverages formular were developed by using sugar substitutes such as sucralose, stevioside and erythritol. Relative sweetness of each recipe to sucrose were controlled at 5, 7 and 9% of sucrose, respectively. After that sensory quality of instant beverages were evaluated. The results showed that soluble solids of juice extracts from ripe and half-ripe Karonda are in range of 22.77+0.06 and 23.10+0.10 °Brix. Both extracts had pH value of 4.0. Phenolic compounds of juice extracts from ripe and half-ripe Karonda are in range of 6.90+1.63 and 23.32+0.96 mg.GAE/ml., respectively. The IC₅₀ value of half-ripe fruit was 3.81±0.73 mg/ml, while that of ripe fruit had a higher IC₅₀value of 7.30 ± 0.38 mg/ml. However, it was not found any statistically significant of phenolic content (4.48-5.44 mg.GAE/ml), IC₅₀ values (2.88-4.03 mg/ml), and HMG-CoA reductase enzyme inhibition values (1.11-1.19 unit/mg. protein) in spray dried half-ripe Karonda extract with three levels of maltodextrin. In addition, spray dried half-ripe Karonda extract at concentration of 5,000 g/ml could inhibit the activity of HMG-CoA reductase enzyme by 35-38% compared to pravastatin at concentration of 0.5 g/ml. From sensory evaluation results, it was showed that an instant powder recipe containing 30% of maltodextrin consisting of 0.004 % sucralose and 0.075% stevioside that had relative sweetness to 9% sucrose obtained consumer acceptance higher than 90%.