Effect of Tiliacora triandra leaf juice on qualities of Thai layered dessert
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Published:
Dec 28, 2019
Keywords:
Thai layered dessert (Khanom Chan) yanang leaves physical characteristics nutritional values
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Abstract
The physical and nutritional values of Thai layered dessert added with Tiliacora triandra (Colebr.) Diels (or yanang) leaf juice were studied. The results indicated the most appropriate proportion of yanang leaf juice for making Thai layered dessert was 5% since this proportion received the highest levels of acceptance. The physical characteristics analysis revealed that the hardness and springiness values of Thai layered dessert with more yanang leaf juice added were significantly lower (p≤0.05). The L* and b* color values were also significantly lower when more yanang leaf juice was added. Conversely, the a* value of the desserts increased when more yanang leaf juice was added. A comparison between the nutritional values found in Thai layered dessert with the yanang leaf juice and those found in such Thai layered dessert with pandan leaf juice added revealed that these two desserts contained different amounts of carbohydrate and calcium (p≤0.05). The Thai layered dessert with added yanang leaf juice contained 2.85 mg of calcium /100 g, which was higher than the amount of calcium found in the Thai layered dessert with added pandan leaf juice (p≤0.05).
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How to Cite
Chumkaew, K., & Punfujinda, C. (2019). Effect of Tiliacora triandra leaf juice on qualities of Thai layered dessert. Science, Engineering and Health Studies, 13(3), 133–142. https://doi.org/10.14456/sehs.2019.14
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Research Articles
References
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AOAC. (2005). Official Methods of Analysis of AOAC International, 18th ed., AOAC International, Maryland, USA.
Boonchai, C. (2007). Knowledge about Vegetables, Tuber Crop, Grains, and Cooking, Bangkok: Suan Dusit Rajabhat University Book Center, pp.7-8.
Boonsong, P., Laohakunjit, N., and Kerdchoechuen, O. (2009). Identification of polyphenolic compounds and colorants from Tiliacora triandra (Colebr.) Diels leaves. Agricultural Sciences Journal, 40 (3, Special issue), 13-16.
Bureau of Nutrition, Department of Health. (2001). Nutritive Values of Thai Foods, Bangkok: Department of Health, pp. 26-34.
Chiramongkolgarn, U. (2004). Indigenous Vegetables 1: Knows Vegetables, Knows How to Eat, Bangkok: Baanlaesuan Printing Company.
Chitravimol, U. (2010). Food Preparation Science, Pathum Thani: Printing Center of Rajamangala University of Technology Thanyaburi, pp. 169.
Chumindrachak, K. (2010). New theory Agricultural: Homegrown Vegetables as Food and Medicine, Bangkok: Seansiri Publishing House.
Duangjai, A., Limpeanchob, N., and Trisat, K. (2015). Cholesterol lowering properties of Tiliacora triandra (Colebr.) Diels leaf extract in the Caco-2 cell line. Naresuan Phayao Journal, 8(2), 87-92.
Hongwiwat, H. (2007). Vegetables, Nutrition, and 333 Ways of Cuisines, 2nd, Bangkok: Seangdad Printing Company.
Jenviteesuk, A. (2001). Detection and identification of antioxidants from local vegetables and Thailand herbs. Master's thesis, Chiang Mai University.
Khuamornphatthana, N. (2010). Origin and Evolution of Thai Desserts: Sukhothai to Present, Bangkok: Seangdad Printing Company.
Meesup, S. (2007). Yanang: A Miracle Herb, 8th ed, Bangkok: Thera Publishing House.
Munzuroglu, O., Karatas, F., and Geckil, H. (2003). The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Journal of Food Chemistry, 83(2), 205-212.
Onnompun, E., Pasurakul, P., Prakensaeng, N., Wites, J., and Punnasirisakul, P. (2017). Development of Thai pandan coconut pudding recipe by adding bamboo leaf juice. Journal of Food Health and Bioenvironmental Science, 10(3), 159-170.
Othong, J., Thongtun, T., and Limsuwan, T. (2015). Development of yanang (Tiliacora triandra (Colebr.) Diels) herbal tea and its physicochemical properties, antioxidant activity and total phenolic compound. In Proceedings of 53rd Kasetsart University Academic Conference, Kasetsart University, Bangkok.
Phutiyanun, S. (2008). Herbs at Hands: Volume 13th, 4th, Chiang Mai: Erawan Printing.
Potjanamanee, S. (2003). Food Recipes, Bangkok: Veerana Printing Co., Ltd., pp. 251.
Rakariyatham, N. and Chanwitheesuk, A. (2002). Antioxidants in Vegetables and Herbs, Chiang Mai: Nopburi Printing Company.
Rattana, S., Phadungkit, M., and Cushnie, B. (2010). Phytochemical screening, flavonoid content and antioxidant activity of Tiliacora triandra leaf extracts. In Proceedings of The 2nd Annual International Conference of Northeast Pharmacy Research 2010, Mahasarakham University, Thailand, pp. 60-63.
Samutsri, W., and Pasatang, M. (2018). Applications of rice bran flour and hydrocolloid from Yanang (Tiliacora triandra) for development of chicken meatballs. Khon Kaen Agriculture Journal, 46(2), 540-545.
Samutsri, W., and Timtuad, S. (2016). Applications of Rice Bran Protein and Extracted Hydrocolloid from Yanang leaves in Aged Food Products (Report). Science Program in Food Science and Technology, Faculty of Science and Technology, Phranakhon Rajabhat University.
Sinchaipanit, P., Budpong, K., Disnil, S., and Twichatwitayakul, R. (2017). Influences of rice berry flour as a wheat flour substitute in brownie: textural and quality attributes. Journal of Food Health and Bioenvironmental Science, 10(2), 69-80.
Singthong, J., Ningsanon, S., and Steve, W. C. (2007). Study on extraction, composition and functional properties of Yanang extract (Research Report). Office of the Higher Education Commission and Thailand Research Fund.
Soltan, S. S. A., and Shehata, M. M. E. M. (2012). The effects of using color foods of children on immunity properties and liver, kidney on rats. Food and Nutrition Sciences, 3(7), 897-904.
Sribusaracome, A. (2011). Yanang. Booklet of Herb Information, 28(2), 3-6.
Tanasombun, P., and Pichaiyongvongdee, S. (2015). Development of job’s tears drinking enriched with concentrated Bai-Yanang (Tiliacora triandra (Colebr.) Diels). Journal of Food Health and Bioenvironmental Science, 8(2), 53-65.
Theanboon, P. (2010). Antioxidant role and health. Thai Journal of Clinical Nutrition , 4(2), 69-76.
Vanidbhuncha, K. (2007). Data analysis SPSS for Windows, 10th ed., Bangkok: Thamasan Publishers Ltd.
Vorasuntharosod, P. (2001). Plants for Dyes and Tannins. Thailand Institute of Scientific and Technological Research, Bangkok.