Search Result of "Thanut Amatayakul"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physico-Chemical Properties of Milk Powders Treated With Proteolytic Enzymes)

ผู้เขียน:ImgThanut Amatayakul

สื่อสิ่งพิมพ์:pdf

Abstract

The use of thermolysin, flavourzyme or trypsin (at their optimal pH and temperature) was studied for the production of milk powder with angiotensin converting enzyme (ACE) inhibitory activity. The treated milk samples were evaluated for non-protein nitrogen (NPN) and ACE inhibitory activity. Milk powders were prepared from each protease, spray dried and evaluated for color, median size, size distribution and bulk density. The reconstituted milk samples were then re-evaluated for ACE inhibition. There was an increase in milk protein digestion with increasing digestion time. A steep increase in ACE inhibition during the first 3 hr (from 0 to 30%) was observed in the samples treated with thermolysin and flavourzyme. From 3–24 hr, fluctuation in the ACE inhibition was observed between 30 and 50%. Therefore, a digestion time of 3 hr was selected for milk powder production. There was no significant (P > 0.05) difference in the bulk density and ACE inhibition among samples. Differences in the particle size and distribution among samples were found. However, the ACE inhibitory activity of reconstituted milk decreased by 10 times compared with samples prior to the drying process. This corresponded with an increase in yellowness (b*) as a result of a Maillard reaction during milk powder production.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 048, Issue 5, Sep 14 - Oct 14, Page 769 - 777 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Optimization of Jackfruit Sauce Formulations Using Response Surface Methodology)

ผู้เขียน:Imgปิติพร ฤทธิเรืองเดช, ImgWannisa Srikamnoy, ImgThanut Amatayakul

สื่อสิ่งพิมพ์:pdf

Abstract

The study aimed to develop a jackfruit sauce product using response surface methodology (RSM), one of the most commonly used optimization techniques in food science. RSM with a threelevel, three-factor mixture design was used to optimize the formula of the product. The effects of three independent variables: jackfruit puree (X1; 45–55%), sugar (X 2; 30–40%) and vinegar (X 3; 5–15%) on the chemical, physical and sensory qualities of jackfruit sauce were investigated. The behavior of the response surface (Yi) was also investigated for the response function by performing a regression analysis procedure with no intercept option. Moreover, graphical optimization was carried out to determine the optimum formula of jackfruit sauce in terms of sensory attributes. The three independent variables had significant (P < 0.05) effects for all response variables. The optimum formula of jackfruit sauce consisted of 45.9% jackfruit puree, 32.4% sugar, 11.7% vinegar, 0.6% pickled chili, 0.3% pickled garlic, 0.9% salt and 8.2% water. The developed jackfruit sauce had an orange-yellow color with CIELAB system values for L*, a*, b*, H* and C* of 37.7, 2.6, 18.9, 97.8? and 19.0, respectively. The total soluble solids, pH, moisture content, titratable acidity and reducing sugar were 38.57 ?Brix, 3.72, 62.13, 0.074 and 4.13%, respectively. As calculated by the power law model, the flow behavior index (n) and consistency index (k) were 0.127 and 83.07 mPa.sn, respectively. The evaluation of the developed jackfruit sauce showed that 74% of consumers accepted the product and the overall liking was at the moderate level.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 2, Mar 11 - Apr 11, Page 325 - 334 |  PDF |  Page