 การประชุมวิชาการผลการใช้กวาวเครือขาวในไก่ลูกผสมพื้นเมือง (2006)ผู้แต่ง: Mr.Sompoch Tubcharoen , Mrs.Oratai Jintasataporn , Mr.Suchart Sanguanphan , Dr.Ornprapun Songserm, Assistant Professor , Mr.Kreangsak Saardrak,  มณฑาทิพย์ ยุ่นฉลาด, ประนอม เดชวิสิฐสกุล, ธีรวุท ปิ่นทอง, Mrs.Saowalak Phonglamchiak, การประชุมวิชาการ: 
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การประชุมวิชาการThe enchaning of food safety management system for SME food industry in Thailand through "Pre-HACCP"ผู้แต่ง:Dr.Warapa Mahakarnchanakul, Associate Professor , Dr.Warunee Varanyanond, Mrs.Preeya Vibulsresth, Associate Professor, Mrs.Chidchom Hiraga, Mrs.Chakamas Wongkhalaung, Mrs.Siriporn Stonsaovapak, Mrs.Malai Muangnoi, นางมณฑาทิพย์ ยุ่นฉลาด, Dr.Sudsai Trevanich, Associate Professor , การประชุมวิชาการ: 
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 หัวเรื่อง:ปัจจัยที่มีผลต่อการผลิตเครื่องดื่มน้ำกล้วยหอมชนิดใส ผู้เขียน:มณฑาทิพย์ ยุ่นฉลาด, Jiang Ming Ai, Vipa Surojanamethakul สื่อสิ่งพิมพ์:pdf AbstractClarified banana juice was prepared by hydrolysis banana pulp of Kluai Hom Thong and Kluai Hom Grand Neine with commercial enzyme pectinase and amyloglucosidase to increase juice yield. The optimum concentration were 0.03% Pectinex Ultra SP-L or Rohapex TF with 0.02% amyloglucosidase. Juice yield reached about 80% (base on the pulp weight), when the banana puree was preheated to 90?C in steam blancher, followed by enzyme treatment at 45?C and maintained for 2 hours. The effectiveness of enzyme on juice yield was greatly depended on pre-heating the pulp and the stage of banana maturity. Two batches of large scale trials with Kluai Hom Thong were conducted by two different extraction techniqes. Juice yields obtained were 87.14% by filtering with basket centrifuge and 85.62% by manual hydraulic press. An organoleptic test from 45 panelists showed a good acceptability in clarity, flavour and taste of the banana drink with on significantly different (p>0.05) between 25% and 35% juice content at pH 4.2 and pH 4.6. Only mean score of color was significantly different (p<0.05). |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Preliminary Studies on Recycling Spent Brine in Green Mango Fermentation) ผู้เขียน:มณฑาทิพย์ ยุ่นฉลาด, Yu Konglin, นางสาวงามจิตร โล่วิทูร, นายวินัศ ภูมินาถ , นางสิริพร สธนเสาวภาคย์ สื่อสิ่งพิมพ์:pdf AbstractA preliminary study for alleviating pollution from mango processing brine was conducted by recycling spent brines. Spent brines were reclaimed by a sand filtration and an acitvated carbon system. The comparative physico-chemical characteristics of influent and effluent spent brines were investigated. It was found that the values of pH and acidity of effluent brine changed significantly while there was no change in NaCl content. The effluent brine became a visual clear corresponding to a settleable solid, and there were no substantial changes in the total solid without an objectionable odor. Mango brining experiment from defrozen, reclaimed brine and fresh brine were conducted. Pickled mango from reclaimed brine was as good as the pickled mango from fresh brine. The quality of reclaimed brine should be studied during extensive storage at room temperature. A comparison of 4 samples of sweet and sour pickled mango were done and evaluated by a preference test. The overall conclusion from the tasting panel on all samples of sweet and sour pickled mango was that there was not a significant difference in color, odor, flavor, texture or acceptability. Furthermore, the capacity of the reclamation system was also estimated. Results showed that a substantial changes in the chemical composition were significantly different for 15 liters of effluent brine, but for 12 liters of effluent brine, there was only some changes in total solid and dissolved solid. Therefore, further experiment should be performed to large - scale operations for potential recycling brine evaluation. |
หัวเรื่อง:กรรมวิธีการผลิตหัวปลีและไส้หยวกกล้วยบรรจุกระป๋อง ผู้เขียน:มณฑาทิพย์ ยุ่นฉลาด, นางกาญจนารัตน์ ทวีสุข, นางชิดชม ฮิรางะ, นางสิริพร สธนเสาวภาคย์, นางสาวช่อลัดดา เที่ยงพุก , Navanart Jatujiranont สื่อสิ่งพิมพ์:pdf AbstractThe optimum formula of canned banana flower and heart of pseusostem from Kluai Namwa variety were carried out. One kilogram of heart of pseusostem with good texture obtained from 17-18 cm diameter of psuedostem. Chemical composition analysis showed that contents of protein, fat and ash in banana flower were slightly higher than the heart of pseudostem. A rather high content of tannin (3.75%) in banana flower affected the reddish-brown color changes prior to canning, although soaking in some chemical agents could prevent enzyme browning reaction. Hence, banana flower was not adopted for canning. Pretreatment of heart of pseudostem to prevent enzyme browning reaction showed that it should be soaked in 0.3% CaCl2 solution for 10 min, then blanched in 0.3% citric acid solution for 3 min prior to canning. Optimum processing time for canned heart of pseudostem in 0.5% of brine in 300x407 can size was 20 min at 250?F with Fo value 11 min, for canned heart of pseudostem curry in 307x113 can size were 45 min at 250?F with Fo value 31 min. Organoleptic evaluation showed that the panelist slightly preferred the curry prepared by using canned heart of pseudostem in brine to canned heart of pseudostem curry at 7 and 6 of the acceptable score, respectively. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation) ผู้เขียน:เพลินใจ ตังคณะกุล, นางพยอม อัตกวิบูลย์กุล, นางพัชรี ตั้งตระกูล , Mantana Ruamrux, นางชิดชม ฮิรางะ, นางกาญจนารัตน์ ทวีสุข, มณฑาทิพย์ ยุ่นฉลาด สื่อสิ่งพิมพ์:pdf AbstractHerring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and 83.9 – 108.6 mg, respectively. Calcium content of fish flour incorporated dishes was high, supplying 10-25% of the adult Recommended Daily Dietary Allowance in a 100 g portion. |