RDI-Article

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Browsing RDI-Article by Author "Dudsadee Sapbua"

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    Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance
    (Graphicsite, 2023-09-26) Saowapan Palasuwan; Dudsadee Sapbua
    The purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology of research was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jam and evaluating the jam properties: physical, chemical and microbiological quality and consumer acceptance of the jam. The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadability used to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color, odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mango jam 55% received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of β-carotene at 1.04 g, moisture at 28.5 g, ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97% of jam and decided to buy horse mango jam at 76%.
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    Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream
    (Graphicsite, 2023-09-26) Sawittree Nuwongsri; Thippika Thorarit; Dudsadee Sapbua
    This objective of this research was to develop the local fruit of Thailand, horse mango (Mangifera foetida) into sherbet ice cream. Horse mango sherbet ice cream with 3 difference level of horse mango pulp (20, 40 and 60%) were study with physical quality, chemical quality microbiological quality and consumer acceptance. The results showed, yellowness color increasing related to quantity of horse mango pulp; so the 60% horse mango pulp content sherbet ice cream is the brightest yellow. Overrun value of 20, 40 and 60% horse mango pulp sherbet ice cream were 20.19 ± 0.91, 20.18 ± 0.32, 19.91 ± 0.37 respectively, it’s statistically not significant (p> 0.05). The texture in each of the 3 levels of pulp was different, and increasing the horse mango pulp meant the firmness decreased. The melting rate was increased when increasing horse mango pulp. Energy, carbohydrate, protein, ash and retinol variation all increased when the level of of horse mango pulp increased. Microbiological quality followed Ministry of Public Health standards. Additionally, a higher concentration of fruit pulp increased the value of panelist’s sensory score for color, odor, texture and overall acceptance.
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    Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice
    (Graphicsite, 2023-09-26) Dudsadee Sapbua; Thippika Thorarit; Saowapan Palasuwan
    Horse mango (Mangifera foetida Lour.) fruit is rich in nutrition and is characterized by soft pulp-like mango that is suitable to prepare for ready-to-drink juice. The purpose of this study was to examine the physical properties, chemical properties, microbiological test, sensory evaluation and consumer acceptance test of the horse mangoes’ pulp and juice. Ready-to-drink Horse mango juice with 3 concentrations of pulp (20, 40 and 60%) was pasteurized and poured into glass bottles. The results showed that the physical properties of Horse mango pulp were observed at L*(68.78), a*(-13.24), b*(50.26), pH (3.37) and Total Soluble Solids (15.17 oBrix). The content of chemical quality of Horse mango pulp reported carbohydrate, protein, fat, ash, vitamin C per 100 g of pulp as 12.67 g, 0.74 g, 0.48 g, 0.95 g, 29.98 mg, respectively and beta-carotene as 0.86 mg/kg. In reference to the Horse mango juice, the result of the coloring content was shown as b* values (yellowness) increased with a higher amount of Horse mango pulp related to beta-carotene (the yellow pigment). The microbiological content of the 3 concentrations of Horse mango juice aligned to the Thai Community Product Standard (TCPS) 701/2557 because of pasteurization (90 °C 10 min) during the juice productions. The ready-to-drink at 40% of Horse mango juice received the highest score on all attributes (color, odor, flavor, taste and overall liking) and was analyzed for chemical content; carbohydrate, protein, fat, ash, vitamin C per 100 g of juice as 21.50 g, 2.27 g, 0.04 g, 0.33 g, 10.29 mg, respectively and beta-carotene content as 0.61 mg/kg. For the acceptance of 100 consumers, consumer accepted 70% of juice products and decided to buy ready-to-drink Horse mango juice products at 66%. However, many consumers are still unfamiliar with Horse mango therefore adding another juice for example, pineapple and orange juices could obtain more acceptance.
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    The Effect of Cooking Process and Shelf Life Evaluation of Retort Pouch Packed a Tradition Meat Curry “Kaoyuk”
    (Graphicsite, 2023-09-26) Supawadee Nakban; Sawitree Nuwongsri; Dudsadee Sapbua; Thippika Thorarit
    Kaoyuk is a traditional meat curry of Trang province, Thailand. It is prepared as a standard recipe. A retort pouch is used because it is a convenient thermal process in which the texture and flavor should be maintained in something close to the original condition. The purpose of the research is to were investigate the effect of the pre-cooking time of Kaoyuk and the change in quality of retorted Kaoyuk after 12 months storage. The effect of the pre-cooking time of meat at 0, 60 and 120 min before retorted process were studied and the texture analyzed and a sensory evaluation undertaken. The result found that the pre-cooking time at 60 min provided the tenderest meat, the retorted Kaoyuk was softened and also more retained the sensory qualities of the original. The 60 min of pre-cooked Kaoyuk were packed in retort pouch with thermal process on F0=11 min (118°C) and stored at room temperature (25±5°C) for 12 months. Physical properties, chemical properties, microbial properties and sensory evaluation were conducted every 3 months. Meanwhile, there was a significant decrease of pH from 5.9 to 5.46 and cutting force required was also was decreased from 8116 g force to 6320 g force whereas color L* a* b* values increased. The Free Fatty Acid value (FFA) was increased from 0.54 to 0.97 % of oleic acid and Thiobarbituric acid values (TBA) was increased from 0.64 to 1.07 mg of MDA/kg meat but no significant (P>0.05) growth of microbial and the sensory evaluation conducted from 10 trained panelists were accepted. The result showed that the retorted Kaoyuk can be store at room temperature for 12 months whilst maintaining acceptable safety and customer satisfaction levels.
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    Torch Ginger (Etlingera elatior (Jack) R.M. Smith.) Tea and the Effects of Brewing Time on Color, Volatile Compounds, Chemical Compositions and Sensory Quality
    (Graphicsite, 2023-09-26) Dudsadee Sapbua; Chalida Cholmaitri
    The torch ginger tea made from flower of Etlingera elatior (Jack) R.M. Smith. It is a type of herbal tea (tisanes) with health benefits. The composition of volatile aroma compounds is one of the factors which induce relaxation and charming scent. The purpose of this study was to profile volatile compounds of the torch ginger tea and quality on physical, chemical, and sensory properties of torch ginger tea. The torch ginger tea infusion was prepared by adding 2 and 5 g of torch ginger tea into 100 ml of hot water (95°C) infused for 5 and 10 min and is effected by quantity and brewing time. Results showed that volatile compounds of the dried petal of the torch ginger had the highest abundance that included α-pinene, 1- dodecanol and dodecanal, respectively. The odor description were fresh, sweet, pine earthy and woody. Prolonged brewing time and enrichment quantity of the dried petal of the torch ginger decreased L*(lightness) values but increased positive a* (red) and positive b*(yellow) significantly (p < 0.05). 5 g torch ginger with 10 min brewing time had the highest chemical content consisting of the total phenolic content (206.42 mg GAE/100 g dry weight), the total anthocyanin content (0.887 mg/100 g dry weight), the ascorbic acid (0.602 mg/100 g dry weight) and DPPH (49.38 % inhibition) were significantly (p < 0.05). However, 2 g torch ginger with 10 min brewing time had the chemical content (the total phenolic, the total anthocyanin, the ascorbic acid and DPPH) as well as with the 5 g torch ginger tea with brewing time at 5 min. The sensory properties showed 5 g torch ginger tea with 10 min brewing time had high scores for color, flavor, taste and over all acceptance. Finally, 5 g torch ginger and 10 min brewing time was recommended as the best condition.