https://li01.tci-thaijo.org/index.php/JFTSU <p>The Journal of Food Technology Siam University available in print was launched the first issue in 2004 by Faculty of Science, Siam University. Subsequently, the journal is made available online with ISSN <span class="fontstyle0">2651-1169 (Online) (ISSN old number) </span> for scientific dissemination in the area of food science and technology and other related fields including nutrition and postharvest technology via the Thai Journals Online (ThaiJO). And <span class="fontstyle0"> ISSN new number, ISSN 2985-2528 (Online), starts using from October 30, 2023.</span> The Journal of Food Technology is a peer-reviewed, biannually journal offering two issues (January-June) and (July-December). </p> <p>Two types of peer-reviewed papers will be published: 1) Research articles are articles that are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles are articles that are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects.</p> <p>Articles submitted to the journal must be a work that has never been printed in any other journals before and not in the process of publishing in any journals. The articles published in the journal must be peer-reviewed by a minimum of three expert reviewers per article and operated by a double-blind assessment.</p> SIAM UNIVERSITY en-US Journal of Food Technology, Siam University 1686-3070 <p>Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.</p> https://li01.tci-thaijo.org/index.php/JFTSU/article/view/263121 <p>This research aims to study the effects of different heating methods (boiling, steaming, roasting) on the phenolic content, flavonoids, and antioxidant capacity of various parts of velvet beans (pods, seeds, and seed coats). Velvet beans have 24.58% protein, 4.12% fat, 56.09% carbohydrates, 1.15% crude fiber, and 4.04% ash. The proportions of pods, seeds, and seed coats are 75:18.71:9.86% by fresh weight. The phenolic content in pods, seeds, and seed coats is 2443.70, 2089.08, and 1692.46 mg GAE/100g, respectively. The flavonoid content in pods, seeds, and seed coats is 250.27, 24.73, and 243.99 mg QE/100g, respectively. The antioxidant capacity in pods, seeds, and seed coats is 1.62, 2.16, and 4.43 (IC50 mg GAE), respectively. The highest phenolic and flavonoid contents are found in pods, resulting in the highest antioxidant capacity. Seeds have higher phenolic content compared to seed coats, resulting in higher antioxidant capacity despite seed coats having higher flavonoid content. Regarding the heating methods (boiling, steaming, roasting) applied to velvet beans, significant statistical increases (p≤0.05) in flavonoid content were observed, but no significant effects was found on phenolic content and antioxidant capacity.</p> Arusa Chaovanalikit Potjana Nudnim Sukanya Mingyai Soraya Ketjarut Treesin Potaros Wararat Prempiyakit Copyright (c) 2024 Journal of Food Technology, Siam University https://creativecommons.org/licenses/by-nc-nd/4.0 2024-12-26 2024-12-26 19 2 77 86 https://li01.tci-thaijo.org/index.php/JFTSU/article/view/265488 <p>House crickets (<em>Acheta domesticus </em>(L.)) are recognized as a high-quality protein source with fat being the second abundant component. Cricket oil is the by-product of cricket protein production, in which dried cricket powder is defatted prior to protein extraction. This study assessed the quality of oils extracted from house crickets using different methods, namely solvent extraction by hexane and screw pressing. Fatty acid composition and physicochemical properties of the obtained oils were compared. It was found that solvent extraction gave 1.6 times higher oil yield than screw pressing. The fatty acid composition of both oils was similar, of which linoleic acid, oleic acid and palmitic acid were the three most abundant fatty acids. Cricket oils were clear yellow with similar refractive indices (1.465-1.466). However, the oil from screw pressing was lighter in color (L*=19.63 vs. 13.92) than that extracted using hexane but exhibited less yellowness (b*=18.76 vs. 26.54). The screw-pressed oil also had a lower peroxide value (7.93±0.02 vs. 25.12±2.24 meqO₂/kg) and acid value (4.95±0.03 vs. 5.83±0.19 mg KOH/g), but higher water activity than its counterpart (0.357±0.004 vs. 0.245±0.002). In conclusion, solvent extraction and screw pressing had similar effect on cricket oil quality. The chemical and physical characteristics of the cricket oils suggest their potential as edible oils for use in food products.</p> Chitraporn Ngampeerapong Kanjana Nakprasom Wiwat Wangcharoen Nunnapat Rahong Tada Changpradit Thvunrud Waseeanuruk Nattapol Tangsuphoom Copyright (c) 2024 Journal of Food Technology, Siam University https://creativecommons.org/licenses/by-nc-nd/4.0 2024-12-26 2024-12-26 19 2 87 101