Journal of Food Technology, Siam University

Nutritional, Antioxidant, and Sensory Properties of Crackers Substituted with Sangyod Phatthalung Rice Flour (Oryza sativa L.)

Pitayapa Pitayabordin — 2026-06-26

This study aimed to investigate the effect of partial substitution of wheat flour with Sangyod Phatthalung rice flour in cracker production with the substitution levels of 0, 25, 50, and 75% were evaluated for their effects on physical properties, nutritional composition, antioxidant activity, and sensory attributes. The results showed that the increased proportion of Sangyod Phatthalung rice flour significantly decreased (p≤0.05) the lightness (L*), redness (a*), yellowness (b*), hardness and water activity (a_w) of the crackers, while the crispness, protein, fat, crude fiber, ash, total phenolic content (TPC), and antioxidant activities (DPPH and FRAP) were significantly increased (p≤0.05). Sensory evaluation revealed that crackers containing 50% Sangyod Phatthalung rice flour substitution received the highest overall acceptability score, at a moderate liking level (7.02). These findings suggest that Sangyod Phatthalung rice flour possesses considerable potential for the development of value-added crackers with improved nutritional quality, enhanced antioxidant activity, and favorable consumer acceptance.

Physical Chemical and Sensory Effect of Kanom Gleeb-Lum-Duan (Thai Shortbread Cookies) Substituted Wheat Flour with Khao Bou Yod Mung Rice flour

Vuschapuk Tas-eaim — 2026-06-26

The objectives of this research were to study the physical and chemical properties of Khao Bou Yod Mung rice flour and study the suitability substitution level of Khao Bou Yod Mung rice flour for wheat flour in Gleeb-Lum-Duan. Analysis of Khao Bou Yod Mung rice flour revealed L*, a*, and b* values of 70.64, 7.43, and 12.47 respectively, with a water activity of 0.64. Its chemical composition Khao Bou Yod Mung rice flour showed higher levels of fat, ash, carbohydrates, and dietary fiber, while its protein and moisture contents were lower than those of wheat flour. Energy 372.74 kcal. Antioxidant activity was 23.25% and total phenolic content was 0.38 mg/g. The results suitability substitution level of Khao Bou Yod Mung rice flour for wheat flour in Gleeb-Lum-Duan with 5 different levels. Panelists accepted Gleeb-Lum-Duan with 40% Bou Yod rice flour substitution showed no significant difference from the control. Increasing the replacement of Khao Bou Yod Mung rice flour resulted in decreased L* and b* values but increased a* values, reflecting the inherent color characteristics of the rice flour, with water activity of 0.15, with a hardness of 161.88. Its chemical composition per 100 g was 24.79 g fat, 5.94 g protein, 1.04 g moisture, 0.85 g ash, 67.38 g carbohydrates, and 2.08 g dietary fiber, energy 516.39 kcal. Antioxidant activity was 18.37% and total phenolic content was 0.16 mg/g. This product serves as a healthy alternative for health-conscious consumers. It possesses the potential for industrial-scale production and further development into a local specialty or an OTOP brand.

Functional Properties of Herbal Kombucha Fermented from 4 Medicinal Plants (Ventilago denticulata Willd, Salacia chinensis L., Diospyros variegata Kurz. and Ventilago calyculata Tul.)

Pemika Khamweera — 2026-06-26

This research aimed to utilize four local herbs: Rang Daeng (Ventilago denticulata Willd), Kamphaeng Chet Chan (Salacia chinensis L.), Phaya Rak Dam (Diospyros variegata Kurz.), and Thao Wan Lek (Ventilago calyculata Tul.), to study the functional properties of their herbal kombucha brews. The study found that all four herbal kombucha variants, produced from a 37% (w/v) herbal tea concentrate, successfully exhibited functional properties. Specifically, the highest antioxidant activity was observed in the Rang Daeng kombucha (615.54 ± 0.021 µg/mL), while the highest total phenolic content was found in the Thao Wan Lek kombucha (2.01 ± 0.059 µg/mL). The acetic acid content across all four herbal kombucha types ranged from 0.451 ± 0.0005 to 0.625 ± 0.0036 mg. Regarding flavonoid content, the Phaya Rak Dam kombucha exhibited the highest value (1.149 ± 0.039 mg/g), and the Kamphaeng Chet Chan kombucha had the lowest value (0.077 ± 0.004 mg/g). On the 7^th day of fermentation, the maximum total alcohol content reached 2.95% ABV. Furthermore, during the day 7 fermentation period, the total dissolved solids, including inorganic and organic substances, ranged from 170.00 to 212.50 g/L. The total microbial count, acetic acid bacteria count, and yeast count met the standards for food products (6 log CFU/mL). Finally, no reducing sugars or natural sugars such as glucose, fructose, and sucrose were detected in g/100 mL, which falls within the acceptable criteria for healthy fermented beverages.