Journal of Food Technology, Siam University

The Effects of Pectinase and Amylase Enzyme on The Physicochemical Quality of Sisaket Lava Durian (Durio zibethinus Murray) Syrup

Jirayu Musika — 2025-12-25

This study examines the impact of pectinase and amylase enzymes on the physicochemical properties of Sisaket lava durian syrup. The experimental setup utilized a Central Composite Design (CCD), with two primary variables: enzyme concentrations of pectinase and amylase, ranging from 0.05% to 0.20%. The findings revealed that both enzymes significantly affected the quality of the lava durian juice. The coefficient of determination (R²) values for the response variables were as follows: yield: 0.96, RSS: 0.99, clarity (%T670): 0.99, and reducing sugar: 0.82. The high R² values indicate that the model effectively captures the relationships between the variables. According to the response surface model, the optimal conditions for enzymatic lava durian juice production were: pectinase (X1) at 0.12%, amylase (X2) at 0.18%, with incubation at 50°C for 120 minutes. Under these conditions, the predicted response values were: reducing sugar at 10.58 g/100g, clarity (%T670) at 95.83%, RSS at 25.32 °Brix, and yield at 53.85%. The vacuum evaporation method at 60°C for 120 minutes was identified as the most suitable condition for syrup production, achieving the highest yield of 55.21%.

Isolation and Selection of Lactic Acid Bacteria as Starter for Pla-som Preparation

Tasneem Somwong — 2025-12-25

Isolation and selection of lactic acid bacteria from Pla-som samples produced by the community enterprise for aquatic animal processing in Ban Buenaiyamu, Su-ngai padi District, Narathiwat province. A total of 7 bacteria isolates were obtained. All isolates were Gram-positive, consisting of rods and cocci. Six isolates were able to produce catalase enzymes, while one isolate did not show catalase activity. Sequence analysis and comparison with the NCBI database revealed that isolates PL-B1, PL-C2, and PL-T4 were identified as Staphylococcus piscifermentans, PL-C1 as Staphylococcus carnosus, and PL-T3 was identified as Lactobacillus acidipiscis. Subsequently, the antibacterial activity against the test bacteria was evaluated using the disk diffusion method. Isolate PL-T3 demonstrated inhibitory effects against test 3 strains, including Bacillus subtilis TISTR 2011, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923, with inhibition zone diameters of 10.30±0.15, 10.10±0.10 and 8.30±0.57 mm, respectively. This study investigates the efficiency of a mixed starter culture containing 0.5% (w/v) Lactobacillus acidipiscis (PL-T3) and 0.5% (w/v) Lactobacillus plantarum TISTR 854 in the fermentation of Pla-som, compared to natural fermentation over a 14-day period. Pla-som fermented with mixed starter cultures was found to be fermented more rapidly than that fermented with natural fermentation. The maximum lactic acid content was 5.41± 0.05% (v/v) and 4.14± 0.06% (v/v), respectively.

Development of Plant-Based Kai Kolae Product

Siriyakorn Nuankaew — 2025-12-25

This research aimed to determine the optimal formula for a plant-based Kai Kolae product using a mixture design. The study investigated the effect of three main ingredients king oyster mushroom (Pleurotus eryngii) at 60–80%, jackfruit at 20–35%, and potato flour at 5–12% on the product's physical, chemical, and sensory properties. The results showed that varying the proportions of the three ingredients had no significant effect on the L*, a*, and b* color values of the product. Increased Pleurotus eryngii content led to higher adhesiveness and cohesiveness value including protein, crude fiber, and moisture content, but decreased hardness. Increasing of the jackfruit content resulted in lower springiness, while an increase in potato flour enhanced the chewiness and carbohydrate content but reduced fat. The formula with 70% Pleurotus eryngii, 21.5% jackfruit, and 8.5% potato flour received the highest overall sensory scores for all attributes, ranging from 6.18 to 6.90 points (Like slightly). The developed product consisting of 8.81% protein, 5.05% fat, 8.51% crude fiber, 3.53% ash, and 74.10% carbohydrates, providing an energy value of 4.38 kcal/g. Therefore, this product may be another healthy plant-based alternative for consumers.

The Influence of Coffee Bean Processing Extraction Temperature and Time on the Quality of Cold Brew CoffeeThe Influence of Coffee Bean Processing Extraction Temperature and Time on the Quality of Cold Brew Coffee

Rungtiwa Kongngoen — 2025-12-25

This study examines the influence of coffee bean processing, extraction temperature and extraction time on the quality of cold brew coffee made from roasted and ground arabica coffee beans processed by using the dry and yeast methods. Ground coffee was mixed with water at the ratio of 1:10 (w/v) and extracted at two different temperatures (5°C and 25°C) for 0, 6, 12, 18, and 24 h. The results showed that the processing method had no significant effect on the physical properties included color values (L*, a*, b*, h°), browning index (BI), pH, and total soluble solids. However, it affected chroma (C*), total acidity, total phenolic content, and ABTS⁺ radical scavenging activity. Cold brew coffee made from yeast-processed beans exhibited higher values for these parameters compared to coffee beans made from the dry method. As the extraction temperature and time increased, the L* and C* values a decreased, while a*, BI, total phenolic content, and ABTS⁺ radical scavenging activity increased. Total phenolic content was negatively correlated with L*, b*, C*, and h°, but positively correlated with a*. Based on these findings, cold brew coffee with potential health benefits is recommended using yeast-processed beans, extracted at 25°C for 6 hours.

Physicochemical and Sensory Properties of Pasta Substituted with Purple Sweet Potato Flour

Wipavadee Punnongwa — 2025-12-25

The objective of this study was to substitute wheat flour with purple sweet potato starch in pasta products. Two types of purple sweet potato starch were tested: starch modified by heat–moisture treatment (MF) and native starch without modification (NF). It was found that MF starch contained a higher anthocyanin content (2.95 ± 1.90 mg/g DW). Increasing the substitution level of purple sweet potato starch resulted in an increased in redness (a*) values, while lightness (L*) and yellowness (b*) values were significantly decreased. The percentage of water absorption decreased, but tensile strength also significantly decreased (p0.05). On the other hand, the percentage of cooking loss increased with higher levels of MF starch substitution. Sensory evaluation was conducted using a 9-point hedonic scale with 30 untrained panelists. The highest score for color quality was obtained from formula P4 (8.03 ± 0.99). For taste, formulas P2, P3, and P4 received the highest scores, with P2 scoring 6.57 ± 1.41, P3 scoring 6.83 ± 1.53, and P4 scoring 7.33 ± 1.12. However, there were no significant differences (p > 0.05) in aroma, texture, or overall acceptability among the samples. Chemical composition analysis of formula P4 revealed that it contained the significantly highest ash and dietary fiber contents.

Effect of Partial Hydrolysis by Proteases on Nutritional, Structural, Functional, and Bioactive Properties of Chickpea Meal Wasted from Chickpea Milk Production

Chupphavich Tiatrakul — 2025-12-25

Chickpea meal (CPM), which is a by-product of chickpea milk production, contains 18% protein on dry basis. Partial hydrolysis is efficient in improving properties of plant proteins. This study aimed to determine the impact of partial hydrolysis ion properties of CPM. Hydrolysis was performed using alkaline protease at 50 U/g substrate at pH 9.0, or neutral protease at 48 U/g substrate at pH 7.0 at 45ºC for 90 min to obtain the hydrolysates, CPH-AP and CPH-NP with degree of hydrolysis of 24 and 14%, respectively. It was found that partial hydrolysis reduced molecular weight and changed the secondary structure of protein but did not affect the amino acid composition and protein digestibility, while increased protein solubility. CPH-AP showed the highest antioxidant activity of 924.34 µmol TE/g protein, double that of CPH-NP and CPM, as assessed by oxygen radical antioxidant capacity. CPH-AP and CPH-NP exhibited strong angiotensin-converting enzyme inhibitory activities 94.74% and 92.82%, respectively. For anti-inflammatory properties, CPH-AP showed a 14-fold and 7-fold greater inhibition on nitric oxide and interleukin-6 than CPM. These findings revealed that enzymatic partial hydrolysis could improve the potential application of CPM as a sustainable, functional plant-based ingredient.