YRU Journal of Science and Technology

Microbiological Quality Inspections of Ready-to-Eat Foods Sold at the Railway Market Khao Rup Chang Subdistrict, Mueang District, Songkhla Province

Aswanee Paoji — 2026-03-31

Ready-to-eat foods are widely chosen by consumers because they are convenient, quick to obtain, and relatively inexpensive. Despite these advantages, foods sold in community markets may be vulnerable to microbial contamination that can compromise consumer health. This study aimed to evaluate the microbiological quality of ready-to-eat foods sold in the Khao Rup Chang community market, Mueang District, Songkhla Province, and to compare the findings with the microbiological standards established by the Department of Medical Sciences, Thailand. A total of thirty-six samples representing three food categories—curries, salads (yam), and fried items—were collected. All samples were examined using standard analytical methods, including aerobic plate counts, Most Probable Number (MPN) analysis for coliforms and Escherichia coli, and pathogen detection for Staphylococcus aureus and Salmonella spp. The results showed that aerobic counts ranged from <2.00 to 9.40 log CFU/g, coliform levels from 0.18 to 2.32 log MPN/g, E. coli from 0.18 to 1.18 log MPN/g, and S. aureus from <2.00 to 4.94 log CFU/g. The proportions of samples meeting the respective standards were 61.10%, 75.00%, 63.90%, and 86.10%. When classified by food type, curry dishes demonstrated the best microbiological quality. In contrast, some salad and fried items—specifically cucumber salad, fried insects, and fried red sausages—exceeded the acceptable limits for aerobic counts, coliforms, E. coli, and S. aureus. Salmonella spp. were absent in all samples except for fried insects, in which contamination was confirmed. The findings of this study provide fundamental evidence to support the development of food quality control and sanitation measures in community markets, aiming to reduce the risk of microbial contamination in ready-to-eat foods.

The Development Process of Producing Instant Local Curry in the Three Southern Border Provinces of Thailand

Muhammadameen Hajihama — 2026-03-31

Local curries are an essential part of the cultural heritage of Thailand’s southern border provinces. However, the production of ready-to-eat local curries remains limited due to constraints in processing and product development. This study aimed to investigate recipes and production processes of traditional local curries, evaluate consumer attitudes and preferences toward different curry formulations, analyze the chemical properties of the most accepted curry product, and develop a business model for local curry enterprises. Among the three tested formulations, Recipe 2 was identified as the most suitable and feasible for further product development. Consumer evaluation indicated that the preferred portion size was 180 grams. Chemical analysis of the sterilized Massaman curry paste revealed the following composition moisture 63.23 ± 0.07%, protein 13.28 ± 0.03%, fat 13.33 ± 0.08%, ash 2.25 ± 0.05%, dietary fiber 1.34 ± 0.01%, pH 5.65 ± 0.02, and water activity (aw) 0.984 ± 0.002. The total phenolic content was 19.863 ± 1.164 mg GAE/100 g sample, and antioxidant activity measured by the DPPH method was 6.079 ± 0.770 mg GAE/100 g sample. The sterilized Massaman curry could be safely stored at room temperature for up to one year without quality deterioration.

Processing of Puffed Rice from Siwgleang Sticky Rice Mueang Loei

Mallika Lapunt — 2026-03-31

The Ban Nam Yen Community Enterprise Group in Dan Sai District, Loei Province, is a local rice growing area commonly known for its Siwgleang sticky rice. This type of rice cultivation is supported by the government, which allows the farmer groups to sell the rice at a low price. This study aimed to enhance the value of the rice by developing an oil free puffed rice product, and evaluating its physical expansion chemical and microbiological properties. The puffed rice exhibited an average width expansion of 0.17 ± 0.05 mm (109.31%) and length expansion of 0.14 ± 0.16 mm (19.82%). Puffed rice contains a high carbohydrate content of 86.17±0.11%, which aligns with the typical characteristics of cereal-based products that primarily serve as energy sources. The protein content was found to be 7.25±0.01%. A notable advantage of the product is its exceptionally low fat content of only 0.16±0.01%, reflecting the success of the oil-free production process, which offers significant health benefits. The average water activity (Aw) was 0.32±0.01, contributing to extended shelf life. The moisture content, at 3.48±0.27%, is considered suitable for maintaining crispness and prolonging product stability. After being burned, the puffed rice yielded the ash content of 1.80±0.07 %. Therefore, oil-free puffed rice exhibited favorable chemical and microbiological qualities, indicating its potential as a health-oriented food product. Sensory evaluation results also showed a good level of overall acceptance.

Development of Kombucha Beverage from Kale Trimming Residues for Elderly Consumers

Rattanakorn Saenthumpol — 2026-03-31

Agricultural production often generates trimming residues, particularly from leafy vegetables that still retain high nutritional value but are not fully utilized. Kale is a nutrient-rich leafy vegetable containing vitamins, minerals, and various phytochemicals. However, commercial grading processes result in a substantial amount of trimming waste. This study aimed to develop a kombucha beverage using kale trimming residues and to investigate the incorporation of local ingredients, including ginger, mango, and tamarind. Physical, chemical, and microbiological qualities, as well as sensory acceptance among elderly consumers, were evaluated. Five formulations were prepared: a black tea control (Formula 1) and kale-based formulations incorporating local ingredients (Formulas 2–5). Fermentation was conducted using a commercial symbiotic culture of bacteria and yeast (SCOBY) at an initial volume of 500 mL at an ambient temperature of approximately 25 – 30 °C for 30 days. Sensory evaluation was carried out with 50 elderly participants (≥60 years old) using a 9-point hedonic scale. The results indicated that the 100% kale formulation (Formula 2) received significantly higher scores in color and overall acceptability compared with other formulations (p < 0.05). The color parameters (L*, a*, b*) were 42.51, 1.41, and 6.60, respectively. The pH values ranged from 2.51 to 3.53, and total soluble solids ranged from 2.6 to 8.0 °Brix, with no significant differences among formulations (p > 0.05). No pathogenic microorganisms were detected, and the safety parameters complied with relevant standards. These findings demonstrate that kale trimming residues can be effectively utilized to develop a high-quality kombucha beverage acceptable to elderly consumers, while contributing to agricultural waste valorization and sustainable resource utilization.

Effectiveness of Organic Fertilizer Derived from Napier Grass Fermentation Sludge on the Growth of Pak Choi (Brassica rapa L.)

Wiparat Sungunsin — 2026-03-31

The anaerobic digestion of napier grass for biogas production generates a large amount of residual sludge, which remains underutilized. Converting this waste into high-quality compost could improve soil fertility and promote plant growth. This study aimed to evaluate the quality of organic fertilizer produced from napier grass sludge mixed with water hyacinth and rain tree leaves, as well as to assess the effectiveness of these organic fertilizers on the growth of Pak Choi (Brassica rapa L.). The experiment involved growing Pak Choi in soil amended with different organic fertilizer treatments. Four treatments were applied: (1) soil alone (control); (2) soil mixed with organic fertilizer formula A (100% napier grass sludge); (3) soil mixed with organic fertilizer formula B (napier grass sludge and water hyacinth at a 1:1 ratio); and (4) soil mixed with organic fertilizer formula C (napier grass sludge and rain tree leaves at a 1:1 ratio). Organic fertilizer was mixed with soil at a 1:1 ratio. Data collected included the number of leaves, leaf width, plant height, and fresh weight. The analysis of nutrient contents in each organic fertilizer formula showed that formula A contained the highest nitrogen (0.80%) and potassium (0.27%), while formula B had the highest phosphorus (0.11%). However, the macronutrient contents of all formulas were below the standard for organic fertilizers. When applied to Pak Choi cultivation for 45 days, all organic fertilizer treatments significantly enhanced plant growth compared with the control. Treatment C produced the best growth performance, with an average of 17.7 leaves per plant, a plant height of 28.6 cm, and a fresh weight of 44.1g. The results indicate that although the nutrient contents of some compost formulations were lower than the standard requirements, combining napier grass residue with rain tree leaves enhanced the effectiveness of the organic fertilizer. Therefore, the use of agricultural residues for compost production should be promoted to improve soil quality and support sustainable agriculture.