การพัฒนาผลิตภัณฑ์เฟรนช์ฟรายส์เสริมโปรตีนจากด้วงสาคู

Nathapong  Matintarangson; Duangduan  Wattanuruk

Authors

Nathapong Matintarangson Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage
Duangduan Wattanuruk Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage

Keywords:

insect, Protein product development, French fries, Red palm weevil

Abstract

The objectives of this study were to develop a diet formula for rearing the red palm weevil and develop a french fries supplemented with protein. The experimental results found that diet formula 1 consisted mashed sago, Effective Microoganisms; EM, molasses, pig feed, rice bran, plain water and 100 grams of bean protein had the highest of protein content significantly different (p<0.05) when compared to powder protein of red palm weevil from diet formulas 2, 3 and 4 (control). The protein content was the highest at 46.54%. When developing the french fries formula, it was found that the French fries formula 3 supplemented with 30% red palm weevil powder had the highest chemical composition values (moisture, carbohydrate, protein, fat and ash) with a significantly different (p<0.05). When analyzing the physical properties, it was found that the aw value was between 0.22-0.88, the moisture value was between 2.17-2.96 percent, and the color analysis results of the brightness value (L*) were between 32.26-39.34, the red value (a*) was between 3.56-5.90, and the yellow value (b*) was between 4.16-7.72. The color values of all french fries formulas were significantly lower than those of the French fries (control) formula (p<0.05).

References

Al-Dosary, N. M. N., Al-Dobai, S., & Faleiro, J. R. (2016). Review on the management of red palm weevil Rhynchophorus ferrugineus olivier in date palm Phoenix dactylifera L. Emirates Journal of Food and Agriculture, 28(1), 34-44.

AOAC. (2000). Official methods of AOAC international. 17th ed. The Association of Official Analytical Chemists, Gaithersburg, Maryland.

Dholvitayakhun, A., Krisomros, J., Chantharasiri, P., Wutthichat, W., & Sanguanval, A. (2023). Development of crispy vegetable chip with protein supplement from crickets. Recent Science and Technology, 15(1), 60-73. (in Thai)

Dornchai, P., Phusoomta, R., Patatayo2and, O., & Thammapat, P. (2023). Development of rice crispy fortified with sweet potato and protein from insect. Prawarun Agriculture Journal, 20(1), 11–18. (in Thai)

Kueachan, T., Worrarat, T., Parisut Chalermchaiwat, P., & Sangteerakij, D. (2024). Effects of wheat flour substitution with cricket powder (Gryllus bimaculatus) on physical, chemical and sensory properties of brownie brittle. Recent Science and Technology, 16(2), 316-329.

(in Thai)

Leatemia, J. A., Patty, J. A., Masauna, D., Noya, S. H., & Hasinu, J. V. (2021). Utilization of sago grub (Rhynchophorus ferrugineus Olivier) (Coleoptera: Curculionidae) as an alternative source of protein. IOP Conference Series: Earth and Environmental Science, 800, doi:10.1088/1755-1315/800/1/012028.

Nangai, L. V., & Martin, B. (2017). Interpreting the Acoustic Characteristics of Rpw Towards Its Detection- A Review. Materials Science and Engineering, 225, doi:10.1088/1757-899X/225/1/012178.

Nilklang, S., & Leejoeiwara, B.(2022). The consumer adoption of food product made from coconut beetle for commercial distribution of tambol namphong community enterprise, namphong district, hkon kaen province. Journal of Modern Learning Development, 7(10), 79-92.

Noiduang, P., & Boonpa, Y. (2016). Production of Nutrition-supplemented Cassava French Fries with Sesame. The Agricultural Science Journal, 47(2)(Suppl.), 237-240. (in Thai)

Plant Protection Research & Development Office. (2017). Coconut insect pests management. 1st.ooperative Printing House of Thailand Limited. (in Thai)

Prakash, M. M., Gaherwal, S,. & Chaurasia, R. (2010). Fast food (French fries) induced changes inlipid profile. International Journal of Biological & Medical Research, 1(3), 82-84.

Sangthong, K., Noosen, P., & Ngampongsai, W. (2022). Effects of dietary protein levels in concentrate on growth performance and nutrient utilization of Thai indigenous male goat. Khon Kaen Agriculture Journal, 50(2), 448-459. (in Thai)

Sapapporn, N., & Chaumphol, P. (2024). Study on properties of mung bean protein waste. Journal of Agri. Research & Extension, 41(2), 135-144. (in Thai)

Songian, J., Kee-ariya, C., & Suteebut, N. (2024). Product development of protein-enhanced butter cookies from sago beetles. Journal of Technical Education Development, 37(132), 130–140.