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 ผลงานตีพิมพ์ในวารสารวิชาการCocoa protein crosslinking using Maillard chemistryผู้แต่ง: Jumnongpon, R.,  Dr.Siree Chaiseri, Associate Professor , Dr.Parichat Hongsprabhas, Associate Professor , Healy, J.P., Meade, S.J., Gerrard, J.A., วารสาร:   
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ผลงานตีพิมพ์ในวารสารวิชาการYamadazyma sisaketensis f.a., sp. nov. and Yamadazyma koratensis f.a., sp. nov., two novel ascomycetous yeast species from mushrooms and cocoa leaves in Thailand, and reassignment of Candida andamanensis, Candida jaroonii and Candida songkhlaensis to the genus Yamadazymaผู้แต่ง:Dr.Pannida Khunnamwong, Assistant Professor , Nualthaisong, P., Sakolrak, B., Nutaratat, P., Dr.Savitree Limtong, Professor , วารสาร: |
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 หัวเรื่อง:การหมักโกโก้ II : การศึกษาอิทธิพลเอนไซม์เพคตินต่อการหมักโกโก้ธรรมชาติ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์ , Jantana Jinda สื่อสิ่งพิมพ์:pdf AbstractThe effects of enzyme pectinase on natural cocoa fermentation were studied by soaking cocoa beans in 200 ppm pectinase enzyme solution for a period of 0, 1, 3, 6 hour. The fermentation quality of fermented cocoa beans with added pectinase were shown to be more promising than those without enzyme batch . The amount of full fermented beans (4/4F) were increased concomitantly with the increasing of enzyme soaking period. Full fermented beans were found at 79 and 86% of fermented beans in enzyme – soaking batches of 3 and 6 hours respectively. No slaty and mold beans were observed in these batches. This indicated that the quality of fermented beans was equivalent to standard grade 1. Additionally, it was found that the pH levels of full fermented beans were 5.49 and 5.92 which were acceptable in the cocoa market. Pectinase –producing microorganism therefore, would have an important role in cocoa fermentation processes. |
หัวเรื่อง:การหมักโกโก้ : ศึกษาการเปล่ยนแปลงทางจุลนทรีย์ ฟิสิกส์ และเคมีในระหว่างการหมักโกโก้ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Piyanuch Naka, Umpol Julsawad สื่อสิ่งพิมพ์:pdf AbstractStudies on environmental change during cocoa fermentation were carried out in baskets and wooden boxes, storing cocoa pods for 4 and 7 days after harvesting. During fermentation materials were sampled and ana?lysed at intervals. Beans fermented in boxes shiftly better cut test value than those kept in baskets. Fully fermented (F) bean of 54-6796 , and 28-4596 of 3/4 fermented beans were found in boxes, 50-5696 of fully fermented beans, 43?49% of 3/4 fermented beans in baskets. All fermented batches showed slaty less than 3%. The proximate analysis showed that fat content in unfermented and fermented beans were similar, at 5596, Ash and fiber in fermented beans was slightly less than in unfermented beans. The protein content decreased 1?296 by the end of the fermentation. The temperature during fermentation reached 45?C, after storage of cocoa pods for 4 days and 7 days, in 48 and 24 hours respectively. Mesophilic and thermophilic yeast and bacteria were also found. The pH of the fermented cocoa both in baskets and boxes were at 4.7-6.7 |
หัวเรื่อง:การหมักโกโก้ IV: การประเมินคุณภาพทางเคมีและประสาทสัมผัสของโกโก้หมักด้วยกล้าเชื้อผสม ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf Abstract The quality of mix-culture fermented cocoa beans ere evaluated by sensory taste which related to some chemical substances. The fermented cocoa beans were received from 4 farm-trials in 4 days fermentation batches with full fermented beans of 79-87%, thus indicated in FAO grade 1 standard. Sensory taste of mix-culture fermented cocoa beans, evaluated by 20 trained panelists, indicated more preferable than the natural fermented one with preference score 6.0 – 7.5. The bitter astringent and acidity were reduced which related to the reduction of threobromine and glucose contents. The amount of threobromine and glucose were found to be 13.23-16.76 and 1.05-1.87 mg/g, respectively. The pH was 5.18-5.34 which was the pH range of accepted cocoa group. The organic acids that concerted to cocoa-flavor were acetic, lactic, citric and oxalic were found in the range of 0.60-2.89, 1.51-3.77, 2.83-3.34 and 0.49-0.56 mg/g respectively. According to proximate analysis, the protein and fat ( cocoa butter ) were in amount of 9.96-11.96% and 53.41-58.00% respectively with 61.65-67.75% saturated and 32.25-38.35% unsaturated fatty acid. As the results of experiment showed that the preference of mix-culture fermented cocoa beans were also related to some chemical substances in fermented cocoa which indicated to good quality cocoa beans. Thus, the improvement of cocoa fermentation with mix-culture can reduce fermentation time and also show better quality than the natural fermented one by without any changes in cocoa butter quality which was another good economic products. |
หัวเรื่อง:การหมักโกโก้ I : การจำแนกและศึกษาเมตาบอไลต์ของจุลินทรีย์จากการหมักโก้โก้ธรรมชาติ ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, antana Jinda สื่อสิ่งพิมพ์:pdf Abstract840 isolated microorganisms during cocoa fermentation were studied. Sixhundred and thirty isolated bacteria were found in 4 families as Lactobacillaceae, Micro-coccaceae, Bacillaceae, Aectobactereae and in 5 genera of Lactobacillus sp., Micrococcus sp.Bacillus sp., Acetobacter sp. and Gluconobacter sp. Other 210 isolated yeasts were in family of Sporobolomycetaceae, Saccharomycetaceae and in genus of Candida sp., Kluyveromyces sp., and Saccharomyces sp. Two hundred and ten isolates each of yeast, bacteria and acetic acid bacteria were investigated for their efficiencies in alcohol (yeast), enzyme pectinase (yeast and bacteria) and acetic acid (acitic acid bacteria) formation. Yeasts produced ethyl alcohol in the amount of 0-10 mg/100 ml. Pectinase-producing yeasts and bacteria produced enzyme pectinase showed pectin degradation clear zone 0-9 mm. and 0-6 mm., respectively. Acetic acid bacteria produced acetic 0-0.4 gm/100 ml. According to the results of metabolites produced, eleven isolated microorganisms were chosen for further cocoa fermentation studied. The selected alcohol-producing yeasts were identified as Saccharomyces cerevisiae (KU-Y77), Candida utilis (KU-Y79), Candida krusei (KU-Y125); pectinase-producing yeasts and bacteria were Saccharomyces chevalier (KU-Y150) and Bacillus sp. (KU-B190), respectively; acetic bacteria were Acetobacter ranceus (KU-A40), Gluconobacter oxydans (KU-A45), Acetobacter acetic (KU-A72; KU-A187), Acetobacter pasteuriences (KU-A101) and Acetobacter persoxydans (KU-A132) |
หัวเรื่อง:การหมักโกโก้ III: การปรับปรุงการหมักโกโก้โดยเสริมการหมักด้วยกล้าเชื้อผสมในระดับห้องปฏิบัติการและเกษตรกร ผู้เขียน:นางอรพิน ภูมิภมร, รองศาสตราจารย์, Jantana Jinda, บุญให้ แหลมเพชร, Piyanut Naka สื่อสิ่งพิมพ์:pdf AbstractIn studied improvement of cocoa fermentation by inoculated with selected culture in laboratoryscale the microorganisms used were 3 strains of alcohol-producing yeasts, pectinase-producing yeasts and bacteria, and 6 strains of acetic acid bacteria. After cocoa fermentation in 5 kg batches of each strains, the strains which showed better results in fully fermented (4/4F) cocoa by cut-test method were Saccharomyces cerevisiae (KU-Y77), Saccharomyces chevalieri (KU-Y150) and Acetobacter aceti (KU-A72). The optimum ratio of these strains in 20 kg cocoa batches were 1.5:1.0:1.0 (% weight) which given fully fermented cocoa in 81.7-83.5% where as 43.7-61.0% were found in natural fermentation batches. Four farm-trials cocoa fermentation experiment with inoculated mix-culture were carried on 4 and 6 days. The results showed fully fermented cocoa in 79-84% which was indicated as cocoa FAO grade 1 standard. In the same time, the cocoa fermentation period was able to reduce from 6 days to 4 days. Anyhow, the utilization of inoculum in small scale (20-40 kg) showed promising. However, the quality of mix-culture fermented cocoa should be further investigated by sensory evaluation method. |