Leading Article

The development of functional foods for health remains a continuously growing trend, enhancing food value by leveraging local biodiversity, such as Thai rice varieties and indigenous herbs. This is evident in this current issue (Volume 21, Issue 1) of the Journal of Food Technology, which features research on the product development of Sangyod Phatthalung rice flour crackers, Gleeb-Lum-Duan (Thai shortbread cookies) formulated with Khao Bou Yod Mung rice flour, and Thai herbal kombucha.

The Journal of Food Technology, published by Siam University, aims to disseminate research findings and provide academic services to society. All contributed articles have undergone a rigorous peer-review process by experts from various academic institutions. The editorial board sincerely hopes that readers will find this issue intellectually beneficial and valuable for future academic reference.

ISSN 2985-2528 (Online)

Published: 2026-06-26

บทความวิจัย (Research Articles)

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

Pitayapa Pitayabordin, Parisut Chalermchaiwat, Tiwaporn Maneerattanasuporn

1-14

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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, Nomjit Suteebut, Phisut Naknean, Prassanee Tubbiyam

15 - 28

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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, Suchada Maisont, Ratsamee Sangsirimongkolying, Voravadee Suchaiya, Jaroenporn Chokboribal, Sutatip Thonglem

29 - 45

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