Paper – Science

Last modified: August 16, 2017
You are here:
Estimated reading time: 9 min
In this article

Paper – Science

Science - Food Technology

  1. Role of solids composition on Alpha-relaxation behavior, molecules structure and stability of spray dried xanthones encapsulation systems around glass transition
  2. Food Innovation Asia Conference 2015 Innovative ASEAN Food Research towards the World
  3. Screening and Morphology Characterization of Thermophilic and Halophilic Bacteria from Low Sodium Fish Sauce
  4. Influence of Biopolymer Types and Contents on Stickiness Behavior of Tamarind Paste
  5. Study on Types and Contents of Biopolymers for Encapsulation and Diffusivity Coefficient of Mangosteen Pericarp Extract
  6. Abstract Flavor Quality Improvement of Hom Nin Brown Rice Yoghurt
  7. Abstract Effect of Moisture Content and Heating Time on Physicochemical Properties
  8. Abstract Study on edible film production from Chinese water chestnuts starch
  9. Utilization of Maltitol and Sucralose in Low-Calories Butter Cookies Production
  10. Effect of Moisture Content and Heating Time on Physicochemical Properties (Full)
  11. Flavor Quality Improvement of Hom Nin Brown Rice Yoghurt (Full)
  12. Study on edible film production from Chinese water chestnuts starch (Full)
  13. Utilization of Maltitol and Sucralose in Low Calories Butter Cookies Production
  14. Nutritional and Toxicological Aspects of the chemical changes of food components and nutrients during drying
  15. Study on the reduction of mistakes from the master preparation and use of the master
  16. Study on the causes of the scratch on fish cans with color printing during process of sardine production
  17. Solution of under and over filling-level problem of drinking yoghurt
  18. Improvement of process verification for production quality assurance to reduce quality problem of Coconut Mi
  19. Efficiency of new coating on rustproof ability at side seam area of three-piece can
  20. Effect of Gause down on mechanical properties of three piece can
  21. Coconut Juice With Aloevera Pulp
  22. Application of sensory evaluation for quality control of coconut water products
  23. A Study on shelf-life storage of drinking yoghurt and yoghurt
  24. Study on Types and Contents of Biopolymers for Encapsulation and Diffusivity Coefficient of Mangosteen Pericarp Extract
  25. Influence of Biopolymer Types and Contents on Stickiness Behavior of Tamarind Paste
  26. Screening and Morphology Characterization of Thermophilic and Halophilic Bacteria from Low Sodium Fish Sauce
  27. Food Innovation Asia Conference 2015 “Innovative ASEAN Food Research towards the World”

Effect of Ozone on the Postharvest Quality of Mango CV. Kiew Savoey

Compairison of Aroma Character lmpact Volatiles of thummong Leaves (Litea petiolata Hook. f.X),Mangdana Water Beetle (Lethocerus indicus), and a commercial Product as Flavoring Agents in thai Traditional Cooking

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Effects of KCL Substitution Level And Spray Drying Conditions On Morphology and Saltiness Intensity of KCL Substituted Salt Particles

Effect of Drying Processes on Physicochemical Properties of Low Fat Non-Dairy Cream Powder from Rice Flour

Effect of acid and base on physico-chemical and functional properties of rice bran protein

Abstract

Effect of pH on physico-chemical and functional properties of protein from Hommali 105 cultivars rice bran was studied. The extraction of protein from defatted rice bran and then analyzed the physico-chemical characteristics of Hommali rice bran proteins (RBPH) such as moisture content, water activity, color (CIE) and pH value compared with two standard proteins, which were bovine serum albumin (BSA) and soy protein (SOY). The result revealed that
RBPH had lower protein content than two standard proteins. The water activity was similar to BSA, brightness was lowest, but the redness was highest. Then studied on effect of pH to functional properties, compared with two standard proteins. The results found that all of proteins show the best functional properties in term of protein solubility, water binding, foam capacity, stability, emulsifying activity index and emulsion stability index at pH 9. BSA exposed the best functional properties, but it got low water binding. The RBPH showed the similar functional properties to BSA in term of foaming capacity and stability, but it showed the similar emulsifying activity index and emulsion stability to SOY. All of the proteins in this experiment were oil in water emulsion (O/W) type.

Keywords: Hommali rice bran protein, functional properties, bovine serum albumin, soy protein

Title: Effect of acid and base on physico-chemical and functional properties of rice bran protein
Author: Patcharaphorn Pipattanasattayawong, Jiranart Boonkong, Pinyo Saeheang and Natcha Hongsa
Department of Food Science and Technology,Siam University, The 6th Academic Science and Technology Conference 2018
Manuscript url: https://goo.gl/SddJxk
Effect of acid and base on physico-chemical and functional properties of rice bran protein 

Properties and efficacy of pectin from kaffir lime peel extracted with citric acid

Abstract

This research studied on extraction of pectin from kaffir lime peel with distilled water and citric acid with four levels of concentration (5, 10, 20 and 30%, w/v) at 90%C for 1 hour. The results showed that increasing concentration of citric acid for extraction increased %yields as compared to the extraction by distilled water. The physical and chemical properties of pectin extracted with distilled water and citric acid at different concentrations. The results showed that the equivalent weight, methoxy, the degree of esterification and the amount of galacturonic acid were different. The pectin extracted by distilled water had the highest equivalent weight and galacturonic acid content; however, these values decreased with increasing citric acid concentration. Pectin extracted with distilled water and citric acid at concentrations of 5 and 10% (w/v) was the high methoxyl pectin, while pectin extracted with citric acid at concentration of 20 (w/v) was the low methoxyl pectin. The results indicated that the pectin extracted with distilled water provided highly stable and hardened gel, while increasing citric acid concentration provided a weaker gel.

Keywords: pectin, kaffir lime peel, citric acid

Title: Properties and efficacy of pectin from kaffir lime peel extracted with citric acid
Author: Tiptida Nusap, Passaraporn Kaopoom, Jittiprapa promdee and Piyanoot Noiduang*
Department of Food Science and Technology,Siam University, The 6th Academic Science and Technology Conference 2018
Manuscript url: https://goo.gl/SddJxk
http://www.research-system.siam.edu/2013-12-20-04-26-42/5611-2013-12-20-05-58-324 

Study on Suitable Inoculum Size, Honey Dew and Carrageenan for Corn Drinking Yoghurt Added with Honey Dew Production

Abstract

This research studied the production of corn drinking yoghurt added with honey dew. The inoculum was varied as 1%, 3%, 5%, 7% and 9% (by volume) and sensory evaluations conducted to select the optimum inoculum size. It found that 9% of inoculum size was suitable for making the corn drinking yoghurt. The ratio of corn yoghurt to honey dew to water and sensory evaluation were investigated. It found that the highest acceptability was 75 : 10 : 15 (%v/v). The optimum carrageenan for making the corn drinking yoghurt added with honey dew was 0.5%. Its chemical and physical contents of this drinking yoghurt were 2.62% protein, 0.80% fat, 23.59% total solid, 0.98% ash, 1.02% total acid and pH 4.8. The microbiological quality were found that total plate count equal 73.33x 105 CFU/ml. Yeast, mold and coliform bacteria were not found.

Keywords: corn drinking yoghurt, honey dew, carrageenan

Title: Study on Suitable Inoculum Size, Honey Dew and Carrageenan for Corn Drinking Yoghurt Added with Honey Dew Production
Author: Chaikul Sareewath and Chaisri Rattanakol. Department of Food Science and Technology, Siam University
Manuscript url: http://www.crdc.kmutt.ac.th/Data%202018/CRDC11/data/645-648.pdf
http://www.research-system.siam.edu/2013-12-20-04-26-42/5405-2013-12-20-05-58-315

Effect of Hydrolyzing Time on Physicochemical and Functional Properties of Protein Hydrolysate from Largehead hairtail

Abstract

This research was determined the effect of hydrolyzing time on physico-chemical and functional properties of fish protein hydrolysate solution from dried largehead hairtail. Hydrolyzing was produced by using 6 Molar hydrochloric acid at the ratio of fish to acid was 1:1 (w/v). Hydrolyzing time was varied to 2, 4 and 6 hours. The results found that, increasing of hydrolyzing time, degree of hydrolysate, amino-nitrogen content, moisture content and salt content were increased. The amino nitrogen content exhibited highest at 4 hours hydrolyzing time and the protein content was decreased. The physical properties revealed that, as the hydrolyzing time increased, viscosity and redness (a*) were increased, while the lightness (L*) and yellowness (b*) were decreased. The functional properties showed that increasing of hydrolyzing time, nitrogen solubility, radical scavenging activity, reducing power, foaming capacity were increased, especially at hydrolyzing time at 4 hours showed the highest foaming capacity. Emulsifying activity index and emulsion stability index decreased with increasing of hydrolyzed time.

Keyword: hydrolysated protein, Largehead hairtail

Title: Effect of Hydrolyzing Time on Physicochemical and Functional Properties of Protein Hydrolysate from Largehead hairtail (Trichiurus lepturus)
Author: Boonkong, J. and Phuckchaiwanit, K. Department of Food Science and Technology, Siam University
Manuscript url: http://www.crdc.kmutt.ac.th/Data%202018/CRDC11/data/473-476.pdf
Siam U url: http://www.research-system.siam.edu/2013-12-20-04-26-42/5405-2013-12-20-05-58-315

Use of Mucilage of Hairy Basil Powder as Prebiotics in Yoghurt Ice Cream Production

Abstract

The objective of this study was to produce yoghurt using mucilage extracted from hairy basil (0.025, 0.05, 0.075 and 0.1%, w/w) as a prebiotic. The optimal conditions for the yoghurt production were 0.075% mucilage powder, incubated at 45C for 2 hours. Then, production of yoghurt ice cream with different yoghurt contents was conducted. Results showed that Ice cream with yoghurt content at 40% (w/w) had highest overrun (8.77%), slowest melting and got the highest score of overall acceptance. When comparing yoghurt ice cream using the mucilage and control formula, it was found that yoghurt ice cream using the mucilage had higher %overrun and slower melting. The sensory evaluation, ice cream using the mucilage gave higher score of sensory evaluation in terms of sour taste, texture, melting in mouth and overall acceptability than control. Results indicated that fiber content of ice cream using the mucilage (1.52%) is higher than that of control formula (0.42%).

Keywords: yoghurt ice cream, hairy basil, prebiotic

Title: Use of Mucilage of Hairy Basil Powder as Prebiotics in Yoghurt Ice Cream Production
Author: Noiduang, P., Ittakornpan, A. and Marukatat, V. Department of Food Science and Technology, Siam University
Manuscript url: http://www.crdc.kmutt.ac.th/Data%202018/CRDC11/data/641-644.pdf
http://www.research-system.siam.edu/2013-12-20-04-26-42/5405-2013-12-20-05-58-315

Influence of Whey Protein on Stability of α-Mangostin Entrapped in Alginate_Whey Protein Beads

Abstract

Although encapsulation efficiency of various biopolymers has been documented, no attempts have been made to investigate stability of α-mangostin entrapped and an encapsulation efficiency of biopolymer beads in different conditions. In this study, the efficiency of whey protein (W) and Alginate (A) to encapsulate α-mangostin was assessed through the investigation of the α-mangostin content stored at different conditions. Particle size and stiffness of biopolymer beads were measured. An increase in whey protein content enhanced gel viscosity, which resulted in particles with significantly higher dimension size and weight (p<0.05). A decrease in encapsulation efficiency was found at higher temperatures and lower pH values. However, higher encapsulation efficiency was observed in gel beads which contained whey protein (50A : 50W and 60A : 40W) at all conditions. An increased protein content resulted in a higher gel network density and retention of the α-mangostin in the beads. The released α-mangostin content decreased with increasing protein content at all conditions during storage. The results confirmed that the α-mangostin stability was significantly governed by both conditions and the use of whey protein to protect the target compound.

Keywords: Whey protein; Alginate; α-mangostin; Encapsulation; Biopolymer; Bead

By: Tunyaporn Sirilert, Nattapol Kajonboon and Nattiga Silalai
Faculty of Science, Department of Food Technology, Siam University, Bangkok 10160, Thailand
Received 11 October 2017; Received in revised form 6 March 2018 Accepted 3 May 2018; Available online 30 June 2018
https://tci-thaijo.org/index.php/SciTechAsia/article/view/131198

Science - Physics


Development of test of static coefficient of friction

Application of the Electromagnetic Gun for Projectile Motion Testing

Study of Abnormal Exess Heat from Nickel and Lithium Aluminum Hydride Mixture

Effect of Solvent Polarity on Antioxidant Capacity of Extracts from Gonocaryum lobbianum, Caesalpinia decapetala and Mimusops elengi Leaves

Mathcad-Processing for Laser Wavelength Measurement by Diffraction Technique


Abstract
Mathcad processing for laser wavelength measurement by diffraction pattern images from CCD camera. Four different wavelength standard laser sources were used: red laser pointer, green laser pointer, blue laser pointer and He-Ne laser. The diffraction pattern profile was created by a single slit with 0.08 mm width placed on the optical bench at 800 mm between a CCD camera. The measurement of laser wavelength results from Mathcad calculation are compared between experimental and standard values they show the lowest percentage error is He-Ne laser and the highest is red laser pointer are 0.47% and -3.84% respectively.

Keywords: Mathcad, diffraction, single slit, wavelength measurement

Title: Mathcad-Processing for Laser Wavelength Measurement by Diffraction Technique
Author: Kanit Thongpisisombat and Satayu Suwannasopon, Department of Physics, Faculty of Science, Siam University
corresponding email: satayu.suw@siam.edu
Manuscript url: https://drive.google.com/file/d/1fMX-FKMvHU0Rokq62Q8BAYKq44fMjNzw/view
Fulltext: https://goo.gl/SddJxk
http://www.research-system.siam.edu/2013-12-20-03-57-52/5605-mathcad-diffraction-single-slit-wavelength-measurement 

Was this article helpful?
Dislike 0
Views: 90