PBRU Science Journal

Types of Plant-based Thickeners in the Healthy All-Purpose Seasoning Sauce Development

2024-10-03T17:26:10+07:00

The healthy all-propose seasoning sauces in this research are formulated from brown stock and brown sauce recipes. The purpose of this work was to study 3 types of plant-based thickeners in sauce, there were pumpkin, potato and taro at 20% of total ingredients. The sauces were examined for physical quality and consumer acceptance of the products. From sensory evolution results, the panelists gave no difference score for appearance, odor, taste, texture and overall acceptance (p>0.05), whereas the color of sauce containing pumpkin and potato showed the highest score (p≤0.05). The color measurements showed that taro-added sauce had higher lightness (L*), redness (a*) and yellowness (b*) than that of sauces contained potato and pumpkin, respectively (p≤0.05). The consistency of the potato-added sauce was the highest, followed by the formula containing pumpkin and taro, respectively. In addition, the pumpkin-added sauce had the lowest energy and carbohydrate content, followed by the potato and taro-added sauce, respectively. From the results of the analysis of factors affecting product selection, it was found that the testers were satisfied with the product, the packaging, and the price at a high level. For the analysis of the acceptance study of the healthy all-purpose food seasoning sauce, the testers accepted the product in term of the packaging is appropriate, the label is appropriate and the quantity of 150 grams at 100%, 97%, 98% and 84%, respectively. This study proposes guidelines to produce all-propose seasoning sauces that utilizes plant-based thickeners to enhance texture, improve color, and reduce energy content in this health-conscious food product.

Quality and Sensory Evaluation of Gluten-Free Pasta Made from Black Glutinous Rice Flour and Cassava Starch.

2025-02-11T17:05:07+07:00

Black glutinous rice flour and tapioca starch have potential as substitutes for wheat flour to enhance nutritional value and serve as alternatives in developing gluten-free pasta products.
This research investigated the ratios of black glutinous rice flour and tapioca starch in three proportions: 60:40, 70:30, and 80:20, combined with 3% xanthan gum, in the production of
gluten-free pasta. The study examined cooking quality, color, texture characteristics, and sensory evaluation of the pasta. The results showed that increasing the proportion of black glutinous rice flour and decreasing tapioca starch reduced cooking time and increased the expansion of cooked pasta. However, this also resulted in greater cooking losses. The pasta's color changed with the amount of black glutinous rice flour, with brightness decreasing due to anthocyanins in black rice. In terms of texture, the 70:30 formulation had hardness, adhesiveness, elasticity, and chewing energy values closest to the control formula. Sensory testing indicated that the 70:30 gluten-free pasta formulation received acceptance comparable to the control formula. The deep purple color and natural aroma enhanced consumer acceptance, making this product a promising innovation in the gluten-free food market.

Alpha-Glucosidase Inhibitory Activity, Antioxidant Activity, and Phytochemical Content of Launaea sarmentosa root.

2025-03-11T10:16:14+07:00

Diabetes is a growing global health concern. Inhibition of α-glucosidase is a key mechanism for controlling blood glucose levels. The study of the antidiabetic and antioxidant activities of Launaea sarmentosa root is therefore a promising approach for the development of safe natural medicines. This study aimed to investigate the α-glucosidase inhibitory activity, antioxidant activity, and phytochemical content of the ethanol extract from Launaea sarmentosa roots. Root samples were collected from Bang Khrok Subdistrict, Ban Laem District, Phetchaburi Province. The extract was prepared using ethanol maceration and tested for α-glucosidase inhibition using a colorimetric assay, antioxidant activity using the DPPH assay, and phytochemical quantification, including total phenolics (Folin-Ciocalteu), total flavonoids (AlCl_₃), and total alkaloids (Bromocresol Green).

Results showed IC₅₀ values of 0.35 and 0.34 mg/ml for maltase and sucrase inhibition, respectively. The extract exhibited 64.97 ± 0.34% antioxidant activity. Phytochemical analysis revealed total phenolic content of 13.512 ± 0.214 mg GAE/g extract, total flavonoid content of 238.231 ± 2.019 mg QE/g extract, and total alkaloid content of 0.411 ± 0.039 mg AE/g extract. The findings of this study can serve as preliminary data for identifying the active compounds in the roots of L.sarmentosa for potential applications in pharmaceuticals and dietary supplements.

The Effect of Dioscorea Starch and Pigeon Pea Milk Fortification on the Acceptance of Scones.

2024-12-02T18:41:42+07:00

This research aimed to (1) investigate consumer behavior toward scone products,
(2) determine the optimal substitution level of Dioscorea flour for wheat flour (10%, 20%, and 30%) in scones, (3) evaluate the replacement of cow's milk with pigeon pea milk (25%, 50%, and 100%) in scones containing Dioscorea flour, and (4) analyze the macronutrient composition of both standard and modified scones. The findings indicated that consumers preferred scones formulated with health-conscious ingredients and locally sourced materials. The most preferred substitution level of Dioscorea flour was 20%, which achieved high sensory scores for color (7.87), aroma (7.47), texture (7.47), taste (7.63), and overall acceptability (8.00). In terms of milk substitution, pigeon pea milk at 50% yielded the highest sensory acceptance scores: color (6.70), aroma (6.90), texture (7.20), taste (7.40), and overall acceptability (7.30). Nutritional analysis revealed that the control scone had approximately 352.33 kcal per 100 grams, while the scone with Dioscorea flour and pigeon pea milk had 272.06 kcal per 100 grams. This study demonstrates the potential to develop lower-calorie scones using functional and local plant-based ingredients while maintaining acceptable sensory quality, thus supporting health-conscious markets and local agricultural communities.

The Influence of Automatic Milking Machines with Individual Production Recording on Milk Yield and Milk Quality in Dairy Goats

2025-04-07T19:35:16+07:00

This study investigated the influence of an individual milk yield recording automatic milking system (AMS) on milk production and milk quality in crossbred goats with 75% Saanen genetics. Ten lactating goats were used, at their second and third lactation stages, respectively. Milk samples were collected during the same production day across eight sampling events over a two-month period. Data were analyzed according to the characteristics of the experimental groups using descriptive statistics, including mean and standard deviation. The differences between the treatment and control groups were analyzed using independent t-tests. The results showed that the average milk yield from goats milked with the AMS was 671.6±224.82 g/head, which was significantly higher than the yield from manual milking (593.43±204.96 g/head) (p<0.05). Furthermore, the AMS significantly reduced the time required for milking, with an average milking time of 1.65±0.45 minutes/head, compared to 3.24±8.26 minutes/head for manual milking (p<0.05). In terms of milk quality, the fat percentage in milk obtained using the AMS was significantly higher than that obtained through manual milking (p<0.05). However, no statistically significant differences were observed in milk protein percentage, lactose percentage, somatic cell count, total solids, or solids-not-fat between the two milking methods. Microbiological analysis revealed a significant difference in coliform contamination between the two methods: milk from the AMS contained 600 cfu/ml of coliforms, while milk from manual milking contained only 1 cfu/ml (p<0.001). No Escherichia coli
(E. coli) was detected in milk obtained from both methods. In conclusion, the individual milk yield recording automatic milking system was effective in significantly increasing milk yield and reducing labor time. However, microbial contamination control remains a concern that requires further attention. In conclusion, using a goat milking machine instead of hand milking can improve the hygienic quality of the milk and increase work efficiency on the farm, especially for small-scale dairy goat farms.

Chemical Composition and Antibacterial Activity of Plant Essential Oils against Human Pathogenic Bacteria

2025-05-26T17:19:37+07:00

In this study, the chemical composition and antibacterial properties of plant essential oils (Citrus hystrix leaves, Citrus maxima peels, Cymbopogon citratus (DC) Stapf leaves, Illicium verum Hooker seeds, and Syzygium aromaticum L. flower buds) were evaluated against human pathogenic bacteria. GC-MS was used to determine the composition of the essential oils, which were produced using hydrodistillation. The main constituents of Citrus hystrix and Citrus maxima essential oils were citronellal, while Cymbopogon citratus (DC) Stapf, Illicium verum Hooker, and Syzygium aromaticum L. essential oils were geraniol, anethole, and eugenol, respectively. Based on the results of the disc diffusion method, the essential oil of Syzygium aromaticum L. inhibited all three bacterial strains (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Staphylococcus aureus ATCC 25923) with MICs of 0.234 to 0.938 mg/ml and MBCs of 0.469 to 1.875 mg/ml, which is less than gentamicin (MICs and MBCs of 0.117-0.938 mg/ml). Syzygium aromaticum L. essential oil exhibited the lowest MIC against E. coli ATCC 25922 (0.234 mg/ml), while Cymbopogon citratus essential oil showed the lowest MIC against S. aureus ATCC 25923 (0.117 mg/ml), the same MIC as gentamicin. All essential oils exhibited a bactericidal effect with an MBC/MIC ratio ranging from 1.0 to 2.0.

Supplemental Feed from Hydrolysis Feather Meal for Rearing Herbivore Fish in Semi-Intensive Culture System.

2025-05-31T14:09:11+07:00

A group fish farmer raises fish using an extensive culture system. The fish grow slowly, take a long time, to reach market size, and yield low production. They can produce and sell fish only once per year. Therefore, in order to increase production, they must raise them in a semi-intensive culture system, using supplemental feed made from feather meal, a byproduct of chicken processing, digested using natural enzymes, allowing farmers to process it themselves, and investigated the effects of using native chicken feather meal as a supplemental feed for raising fish in a semi-intensive culture. A completely randomized design (CRD) with three replications was used, consisting of five treatments: no supplemental feed, feather meal marinated with pineapple cores, feather meal marinated with raw papaya peels, complete feed made from feather meal marinated with pineapple cores, and complete feed made from feather meal marinated with raw papaya peels. Fish were fed at a rate of 5% of their body weight per day, divided into two feedings. Weight and growth data were collected every 2 weeks for 8 weeks. It was found that silver barb fed with supplemental feed in all forms had better growth than those not fed with supplemental feed. All forms of supplemental feed had a statistically significant effect on growth (P < 0.05). The use of ground native chicken feather meal as a supplemental feed in semi-intensive silver barb farming has a better effect on fish growth and survival rate than not providing supplemental feed. Supplemental feed in the form of complete feed yielded better results than feather meal used as a protein source alone. The use of ground native chicken feather meal as a raw material for aquatic animal feed is an alternative to obtaining fish feed with a lower price per kilogram than commercial feed.

Community-Participatory IoT Water Quality Monitoring System for Saline Intrusion Management in Orchid Cultivation.

2025-05-06T16:10:16+07:00

Saline water intrusion poses a significant threat to orchid cultivation in Thailand’s central provinces, where dry season salinity levels in irrigation canals can reach 4.2 dS/m—well above the 2.0 dS/m tolerance threshold for salt-sensitive orchids. Despite Thailand’s global leadership in orchid exports, with annual revenues exceeding USD 160 million, smallholder farmers lack access to real-time, affordable salinity monitoring tools. Traditional water quality assessments are labor-intensive and reactive, failing to prevent crop damage during critical salinity events. This study developed and evaluated a community-participatory Internet of Things (IoT) water quality monitoring system integrating low-cost electrical conductivity (EC) sensors with mobile alert functionality to support timely salinity management in orchid farming.

The system employed NodeMCU ESP8266 microcontrollers integrated with EC sensors (Salinity ≈ EC × 0.64), pH (ESEN-288), temperature (DS-18B20), and dissolved oxygen sensors. Real-time data visualization and alerting were enabled via the Blynk mobile platform.
Field deployment in Sam Phran District, Nakhon Pathom Province involved 30 farmers (65% of local growers). Sensor calibration was conducted in partnership with Suan Dusit University. Evaluation included technical validation, user satisfaction surveys (usability, performance, design, installation), and an economic impact analysis comparing crop loss data from 2015–2021 with post-implementation results in 2024.

The system demonstrated high technical reliability across parameters and achieved strong user satisfaction (mean scores >4.67/5.0 across all dimensions). Economic analysis revealed a 42% reduction in average annual crop damage, translating to savings of 17,000 THB per household.
The system enabled timely responses, such as alternative water sourcing and irrigation adjustments. Community engagement was evident through user-led maintenance, data sharing, and interest in system expansion.

This study highlights the potential of participatory, low-cost IoT solutions in enhancing agricultural resilience, supporting smart farming adoption among smallholders, and promoting scalable, sustainable salinity management practices.