Journal of Food Technology, Siam University

Development of Crispy Tempeh Chip Products

Thu, 26 Jun 2025 00:00:00 +0700

This study aimed to evaluate the effect of the tempeh to flour ratio in developing crispy tempeh chip products, using three different ratios: 60:40, 70:30, and 80:20. There are two groups of tempeh: the soybean tempeh group (formulations 1-3) and the mixed legume tempeh group, which includes four different types of legume tempeh: soybean, mung bean, red bean, and tiger-striped peanut (formulations 4-6). We found that formulation 6 (mix-legume tempeh-to-flour ratio, 80:20) was ambitious in forming a thin sheet before baking. The product of formulations 1-5 exhibited the yellow-brown color with the lightness (L*) value ranking between 45.20 and 57.39 and the yellowness (b*) value ranking between 27.55 and 32.80. The high tempeh portion caused an increase in the moisture, protein, and fat contents (p≤0.05) but reduced ash (mineral) and carbohydrate contents (p≤0.05). In addition, the high portion of tempeh led to increases in phenolic, protein, peptide, and antioxidant activity (p≤0.05). Formulation 3 (soybean tempeh-to-flour ratio, 80:20) contained the highest level of total phenolic and total flavonoid of 4.29 mg GAE/g DW and 10.37 mg QE/g DW, respectively. Formulation 2 (soybean tempeh-to-flour ratio, 70:30) contained the highest total peptide content at 156.64 mg BSA/g DW (p≤0.05). However, formulation 1 (soybean tempeh-to-flour ratio, 60:40) provided the highest hedonic scores of all attributes, ranked between like moderately and like very much. Meanwhile, the overall liking score of formulation 1 was similar to formulation 4 (mix-legume tempeh-to-flour ratio, 60:40) (p>0.05). This study demonstrated the potential of different legume tempeh as a healthy snack product.

Product Development of Less Sodium Fermented Shrimp “Kung-Jom”

Piyasuda Thepnok, Praphawit Phikunnok, Kanda Kerdmuenwai, Pornthita Chantalone — Thu, 26 Jun 2025 00:00:00 +0700

This research aims to develop less-sodium fermented shrimp “Kung-Jom” product by investigating the effects of partially substituting sodium chloride (NaCl) with potassium chloride (KCl) in an optimal ratio. Kung-Jom Formula 2 (% NaCl : KCl = 4 : 2) was rated as the most preferred by panelists, with an overall acceptability score of 6.00±0.32 which contained 0.73% lactic acid and pH 4.02. Therefore, Kung-Jom Formula 2 was selected for further study. Shrimp was pre-cooked by blanching before fermentation in Kung-Jom Formula 2 and had a significantly higher product acceptance score than non-blanched less-sodium chloride fermented shrimp, with a mean score of 6.53±0.27 contained 0.88% lactic acid and pH 4.53. The utilization of herbal additives in the blanched shrimp fermentation process was also conducted. Less-sodium chloride Kung-Jom Formula 2, which was blanched and flavored with garlic, received the highest overall acceptability score of 7.87±0.16 containing 1.57% lactic acid and pH 4.60. Microbiological evaluation was performed on the developed Kung-Jom product and was microbiologically safe, as determined by the established standards. The chemical composition of the developed less-sodium chloride Kung-Jom were sodium 977.62 mg per 100 grams, 67.69 % moisture, 10.37% protein and total energy 111.36 kilocalories per 100 grams.

Effect of Salt Solution Combined with Blanching on Color Retention and Antioxidant Activity in Dried Wolffia (Wolffia arrhiza)

Peerarat Doungtip, Paphakorn Srisorn, Kanrawee Hunsakul — Thu, 26 Jun 2025 00:00:00 +0700

The objective of this research was to study the effect of salt solution combined with blanching on color retention and antioxidant activity in dried Wolffia using a hot air dryer. Four types of salt solutions were used such as NaCl 1% (w/v), MgSO₄ 0.1% (w/v), CaCl₂0.1% (w/v) and ZnSO₄ 0.1% (w/v). The Wolffia was pre-treated with blanching (80ºC, 3 min) in the different salt solutions before drying in a hot air oven at 60ºC for 8 hrs. The results showed that physical properties, color values, total phenolic content, antioxidant activity, and chlorophyll content of pre- treated dried Wolffia were significantly different (p<0.05), compared with the conventional method. Among all treatments, the use of MgSO₄salt could retain the Wolffia color, chlorophyll content, and present a high antioxidant activity. The L*, a* and b* values of Wolffia that pre-treated with MgSO₄salt were 37.11, -3.21 and 22.09, respectively. The total chlorophyll was 627.63 mg/100g DW. The amount of antioxidants from DPPH and FRAP method were 11.64 and 22.55 mmol Trolox eq/kg, respectively and total phenolic content was 454.26 mg GAE/100 g.