Browsing by Author "Thippika Thorarit"
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Item Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream(Journal of Food Health and Bioenvironmental Science. 14(1): 20-25., 2023-09-26) Sawittree Nuwongsri; Thippika Thorarit; Dudsadee SapbuaThis 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.
Item Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream(Research and Development Institute Suan Dusit University, 2021) Sawittree Nuwongsri; Thippika Thorarit; Dudsadee Sapbua; S. Nuwongsri; School of Culinary Arts, Suan Dusit University, Trang Center, Trang, 92000, Thailand; email: sawittree_nuw@dusit.ac.thThis 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, itÕs 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 panelistÕs sensory score for color, odor, texture and overall acceptance. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.Item 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 SapbuaThis 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.Item Petitioning for the Geographical Indication (GI) Symbol Usage on �Trang Roast Pork� Manufacturing Process(Research and Development Institute Suan Dusit University, 2019) Supawadee Nakban; Sawitree Nuwongsri; Dudsadee Sapbua; Thippika Thorarit; Sirinthip Suttapong; S. Nakban; School of Culinary Arts, Suan Dusit University, Trang, 92000, Thailand; email: supawadeenakban@gmail.com�Trang Roast Pork� is Trang Province�s unique product which has a special manufacturing process informed by Trang�s local wisdom. The materials or ingredients for �Trang Roast Pork� manufacturing process are from the local areas. �Trang Roast Pork� signature characteristics are pork skins that are crackling, golden yellow, aromatic, tasty and full flavored. Trang Province has registered �Trang Roast Pork� as a Geographical Indication Product or GI in 2005. According to Thailand�s Geographical Indication Protection Act B.E. 2546 (2003), �Trang Roast Pork� manufacturers, who have roast pork manufacturing processes and comply with the Geographical Indication Handbook, have the right to apply for the usage of the Geographical Indication (GI) symbol in order to protect the �Trang Roast Pork� producers and consumers, maintain the uniqueness and standards, add value to �Trang Roast Pork�, create consumers� confidence and increase the trade benefits against unfair trade and competitiveness. � 2019, Research and Development Institute Suan Dusit University. All rights reserved.Item Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice(Research and Development Institute Suan Dusit University, 2022) Dudsadee Sapbua; Thippika Thorarit; Saowapan Palasuwan; D. Sapbua; School of Culinary Arts, Trang Center, Suan Dusit University, Trang, 92130, Thailand; email: dudsadee_sap@dusit.ac.thHorse 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 mangoesÕ 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 (15.17oBrix). 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. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.Item Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice(Graphicsite, 2023-09-26) Dudsadee Sapbua; Thippika Thorarit; Saowapan PalasuwanHorse 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.Item The Effect of Cooking Process and Shelf Life Evaluation of Retort Pouch Packed a Tradition Meat Curry ÒKaoyukÓ(Research and Development Institute Suan Dusit University, 2020) Supawadee Nakban; Sawitree Nuwongsri; Dudsadee Sapbua; Thippika Thorarit; S. Nakban; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: supawadeenakban@gmail.comKaoyuk 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. © 2020, Research and Development Institute Suan Dusit University. All rights reserved.Item 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 ThoraritKaoyuk 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.