Search Result of "Yuporn Puechkamut"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characteristics of Proteins from Fresh and Dried Residues of Soy Milk Production)

ผู้เขียน:ImgYuporn Puechkamut, ImgWoralak Panyathitipong

สื่อสิ่งพิมพ์:pdf

Abstract

Fresh soy milk residue (okara) received from a soy milk factory was dried at 60 ?C to obtain dried okara. Proteins were extracted from fresh and dried okara at pH 9 and 80 ?C. The results found that the greatest recovery of extracted protein from fresh okara was achieved with an extraction time of 2 h. The surface hydrophobicity of the protein extracted from dried okara was higher than that of fresh okara. The sodium dodecyl sulfate (SDS) patterns determined by polyacrylamide gel electrophoresis (PAGE) of okara protein isolates were similar to that of commercial soy protein. The okara protein isolates seemed to have better functionality in their emulsion stability, foam capacity and fat absorption capacity compared to commercial soy protein but not in water absorption capacity. There were no signifi cant differences in the functional properties among proteins extracted from fresh and dried okara. The essential amino acid contents of okara protein isolate were comparable to those of the FAO scoring pattern with the exception of valine, tyrosine and sulfur-containing amino acids.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 046, Issue 5, Sep 12 - Oct 12, Page 804 - 811 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Tofu Powder and Carrageenan on Functionality and Physical Characteristics of Surimi Emulsion Gel)

ผู้เขียน:ImgWoralak Panyathitipong, ImgYuporn Puechkamut

สื่อสิ่งพิมพ์:pdf

Abstract

The effect of tofu powder and carrageenan on the functionality, textural parameters and microstructure of surimi emulsion gel were studied. Tofu powder (20, 40, 60 and 80%) was used as a replacement for surimi as a pre-emulsion in the formulation of the emulsion gel. The tofu powder increased the emulsion stability, water holding capacity (WHC) and hardness of the gels. Microstructural observation supported the texture profile analysis (TPA) and functionality results. Evaluation was carried out on the addition of carrageenan at various concentrations (0.25, 0.5 and 0.75%) to the gel that replaced 80% of the surimi with tofu powder. Increasing carrageenan also improved the stability of the emulsion, WHC and hardness of the gels. Microstructural observation showed that the addition of carrageenan resulted in a smoother and more compact gel network.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 4, Jul 10 - Aug 10, Page 671 - 679 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Qualities of Tofu Powder as Affected by Soybean Variety, Coagulant and Drying Method)

ผู้เขียน:ImgWoralak Panyathitipong, ImgYuporn Puechkamut

สื่อสิ่งพิมพ์:pdf

Abstract

Effects of soybean varieties and tofu powder processing on the qualities of the tofu powder was studied. Soybean varieties (CM 60, SJ 5 and ST 2), commercial coagulants (2.2% CaSO4, 3.0% CaCl2, 2.2% MgSO4 and 3.0% MgCl2) and drying methods (tray dryer, drum dryer and freeze dryer) were studied with respect to their effects on the qualities of tofu powder produced. Soybean varieties influenced the qualities of soybean and soymilk and also affected the functional properties of tofu powder. Tofu powder obtained from CM 60 gave a high yield and good functional properties. Calcium ion coagulant induced tofu powder gave a high solubility and magnesium ion induced tofu powder gave a high emulsion activity. The tofu powder which was freeze dried had a high solubility and high emulsion activity but low emulsion stability.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 042, Issue 5, Dec 99 - Dec 99, Page 156 - 162 |  PDF |  Page