Weerachet Jittanit

Desserts constitute an important component of human diets worldwide, contributing not only to energy intake but also to cultural identity and culinary tradition. In Thailand, alongside its well-kno...

The incorporation of protein isolated from legumes, such as soy and pea protein isolates, into meat analogs has been reported to enhance their textures and overall quality. This study aims to examine the impact of including soy and pea protein isolates on the physicochemical properties of mung bean protein-based burger patties. Nine combination treatments were used in this study: MBP (4,0), MBP-SP (3:1), MBP-SP (2:2), MBP-SP (1:3), SP (0:4), MBP-PP (3:1), MBP-PP (2:2), MBP-PP (1:3), and PP (0:4). The findings indicate that the addition of soy protein isolate alone or pea protein isolate alone increases the protein content of the patties up to 41% on a dry basis, along with enhancing mineral content, including calcium, magnesium, and zinc. The addition of soy protein isolates reduces the brightness of the patties, with values decreasing up to 40.74, whereas the integration of pea protein isolate maintains brightness at 51.17 and increases redness up to 15.27 and yellowness up to 11.19. The inclusion of soy and pea protein isolates reduces the hardness, with values reaching up to 0.91 kgf and 0.94 kgf, respectively, and decreases chewiness, with values up to 0.084 kgf and 0.171 kgf, respectively. Using pea protein isolates alone in burger patties made from mung bean protein results in enhanced coloration compared to soy protein isolates. Microstructure analysis indicates that patties with soy protein isolate exhibit a more consistent lipid distribution than those made with pea protein isolate.

This work investigated the comparative performance of two fluidized bed agglomeration systems for producing instant coconut milk powder: a commercially manufactured unit and a hybrid dryer previously modified into a fluidized bed agglomerator. Three binder solutions, distilled water, xanthan gum, and xyloglucan polysaccharide, were employed to examine how equipment configuration and binder type influence key powder properties. The aim was to evaluate the effects of fluidized bed agglomerator design and binder selection on coconut milk powder characteristics, including moisture content, bulk density, solubility, and glass transition temperature. All samples, including the non-agglomerated control, exhibited moisture contents ranging from 2.1% and 2.6% (w.b.), meeting the criterion for safe long-term storage. Powders produced with hydrocolloid binders (xanthan gum and xyloglucan) possessed lower bulk densities than those agglomerated with water, reflecting the formation of more open particle structures. When identical binders were applied, the two agglomerators produced comparable solubility outcomes, although water-based agglomerates consistently dissolved the fastest. Differential scanning calorimetry indicated a substantial increase in glass transition temperature after agglomeration, confirming improved structural stability. Overall, the results demonstrate that both agglomeration systems effectively enhanced the physicochemical and functional characteristics of coconut milk powder, with only minor variations that were attributable to equipment design.

This research aimed to investigate the effects of ion exchange resin (IER) process parameters, including resin type, sequence, contact time, extract concentration, and temperature, on the production of high-purity inulin from Jerusalem artichoke (JA) powder. Three IER types were evaluated: strongly acidic cation resin in calcium (Ca) and hydrogen (H) forms, and weakly basic anion resin in hydroxide (OH) form. Inulin extract at 2 °Brix was treated using single, double, and triple resin sequences with 2-min contact time. Triple sequences (H-OH-Ca and Ca-H-OH) effectively balanced pH and removed total sugars, reducing sugars, protein, and ash better than single or double sequences. The H-OH-Ca sequence yielded the highest purity (79.68%), which increased to 80.67% when extending contact time to 6 min, reducing protein and ash to 0.14% and 0.004%, respectively. Using 5 °Brix extract and 35 °C temperature further improved purity to 89.09% with 71.12% recovery. Fourier transform infrared (FT-IR) confirmed structural similarity to commercial inulin (90.38% match), while 1H nuclear magnetic resonance (NMR) indicated a degree of polymerisation of 10.76. These results demonstrate that optimised IER processing can produce high-purity inulin from JA powder with structural and functional properties comparable to commercial inulin.

Jerusalem artichoke powder (JAP) is a natural source of inulin but presents limited hydration and adsorption properties, highlighting the need for improved processing methods to enhance functional food applications. This study evaluated the effects of thermal pretreatment (blanching at 100°C for 2 min; B) combined with gamma irradiation (0–10 kGy; IR) on the functional and structural properties of JAP. Samples were assessed for hydration capacity, glucose adsorption, antioxidant activity, carbohydrate content, and molecular structure using FTIR and ¹ H NMR spectroscopy. The treatment combining blanching and irradiation at 2.5 kGy (B‐IR2.5) produced the most significant improvements, with water holding capacity increasing to 11.8 g/g, swelling capacity to 17.8 g/g, and glucose adsorption reaching 148 mmol/g. Antioxidant activity also improved, with total phenolic content rising to 60 mg GAE/g in nonblanched samples irradiated at 7.5 kGy (NB‐IR7.5). Protein and total dietary fiber contents increased to 11.94 and 28.6 g/100 g, respectively, while reducing sugar and inulin contents were reduced due to thermal degradation. FTIR analysis revealed stronger signals in hydroxyl and glycosidic bond regions, while ¹ H NMR spectra of B‐IR and NB‐IR at 2.5 kGy showed reduced signal complexity and patterns similar to those of commercial short‐chain inulin. An optimized combination of blanching and low‐dose gamma irradiation enhances key functional and structural attributes of JAP, making it suitable as an alternative dietary fiber source in functional food applications.

Brown rice is a beneficial component of a healthy diet for individuals looking to manage obesity and reduce the risk of chronic diet-related diseases. Brown rice has higher fiber and nutrients and ...

In this study, chicken sausages were prepared with different levels of salt (1.50 or 1.125 %) and sodium nitrite (0, 80, 125, or 250 ppm) for electrical conductivity determination. Three different heating methods were applied: smokehouse, water bath, and ohmic. The main objectives were to investigate: (1) the electrical conductivity of sausages with different formulations; (2) the heating pattern of sausages during ohmic heating compared to the conventional techniques; and (3) the accuracy of mathematical models for sample temperature prediction. The results demonstrated that the electrical conductivity values of sausage samples were suitable for ohmic heating. In ohmic heating experiments, the heating rate in the sausage center was greater than on the surface. The sausage temperature was higher than the surrounding liquid at the end of ohmic heating experiment which was opposite to the conventional heating. Overall, the most accurate model for sausage temperature prediction was basic model case iii.

Highlights Fructooligosaccharide syrup was processed to powder form using spray-drying techniques. Various drying aids were applied in feed preparation to improve the spray-drying efficiency and powder characteristics. Powder recoveries obtained were higher than 50% and thus high enough for commercial production. Powder produced can be applied as functional ingredients in food and animal feed. Abstract. Fructooligosaccharide (FOS) syrup was produced using Jerusalem artichoke tuber (JAT) as the raw material. The syrup was processed to powder form by applying a spray-drying technique with inlet/outlet air temperatures of 190/90°C with three different drying aids comprising maltodextrin (MD), whey protein concentrate (WPC), and sodium caseinate (SCN) at various ratios. The key objectives of this study were to determine the suitable drying conditions by considering the powder recovery as well as to investigate the qualities of the different powders. The application of MD at the ratio of drying aid-to-total soluble solid in syrup of 1:1 w/w resulted in the highest values for powder recovery, bulk density, and water solubility and the lowest moisture content and hygroscopicity compared to its counterparts. Although the powder recovery using these conditions was 72.28%, the FOS content (the most desirable component in the powder product) was 33.53% d.b., which was clearly lower than that from using SCN at the ratio of 0.25:1 w/w that produced an FOS content of 50.26% d.b. However, the powder recovery using these conditions was 58.87%. These powder products could be applied as functional ingredients in food and animal feed, with their production costs being lower than those for the commercial high-purity FOS powder that requires more complicated processing techniques. Keywords: Fructooligosaccharide, Maltodextrin, Sodium caseinate, Spray-drying, Whey protein concentrate.