IOP Conference Series: Earth and Environmental Science
Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This st... more Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springiness, chewiness, and cohesiveness), total cholesterol together with fatty acids profile as well as sensory properties. The results found out that the highest ratio of animal fat replacement by RBOG in the sweet sausage sample was softer and promoting the lowest cholesterol level when compared with other treatments (p<0.05). Besides, there is no significant difference was observed with total unsaturated ...
Fat content and macroscopic properties of fat network formulation result in final products in cho... more Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior, solid fat content and hardness of Rambutan fat (RF), cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore, the RF might be possible source of cocoa butter substitute with suitable proportion in the manufa...
The nutritional value of rice bran (RB) is interesting for using as food ingredients in any healt... more The nutritional value of rice bran (RB) is interesting for using as food ingredients in any healthy beverages. Functional drink is one of in fashion products cause of its health concern. This study aimed to produce instant organic rice bran milk (IRBM) with nutritional properties determinations. IRBM was prepared by using spray drying technique of pasteurized organic rice bran milk (ratio of RB to water 1:15 (w/v), xanthan gum (0.1%, w/v), sugar (5%, w/v), and vanilla flavor (5%, v/v)). Yield of IRBM was 52.42% based on the initial RB weight. Palmitic acid (C16:0) was the major free fatty acid (FFA) (124g/100g). The FFA (ω-3, ω-6 and ω-9) was observed, while trans fat was not illustrated in the IRBM. In terms of amino acid (AA), IRBM is rich of lysine, phenylalanine, and leucine (624.23, 566.64 and 552.79 mg/100g). Phosphorus, potassium, and magnesium were abundant in IRBM (7911.50, 5687.50, and 3311.50 mg/kg), meanwhile iron (15.25 mg/kg) was the lowest. Vitamin B and vitamin E can...
This review of literature provides an overview on the composition data of rice (Oryza sativa L.),... more This review of literature provides an overview on the composition data of rice (Oryza sativa L.), rice bran (RB) and its application in food products. Rice is a major source of nourishment for consumption, especially in Asia. Rice plants produce rice brans and hulls that have been reported to health promoting effects in animals and human. RB is an underutilized milling by-product of rough rice and has high nutritional value. Bran composts importance nutrients including: soluble and non-soluble fibers, vitamins, minerals, lipids and proteins. Various studies have been reported that RB is a good source of bioactive compounds such as γ-oryzanol, tocopherols, and tocotrienols which provide health beneficial and antioxidant activity. Furthermore, the RB could act as antibiotic activity and anti-cholesterol as well. Nowadays, the beverages made from cereal are very popular and their trend continued increasing. Some materials such as rice and RB can be used to produce healthy drink that co...
This review of literature provides an overview on the compositional data of Rambutan (Nephelium l... more This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and these seeds (̃ 4-9 g/100 g) are a waste by-product of the canning industry. And some studies was showed that rambutan seed possesses a relatively high amount of fat and these fats are similar to those of cocoa fat, although have some different physical properties. In the present research about rambutan seed fat continued increasing due to from previous research was found that this fat can use as substitute in cocoa butter for chocolate products. Therefore, the extracted fat from rambutan seed not only could be used for manufacturing candles, soap...
The present work was aimed to study the effect of four hydrocolloids on physicochemical and stabi... more The present work was aimed to study the effect of four hydrocolloids on physicochemical and stability of organic rice bran milk (RBM) during refrigerated storage. Guar gum (GUA), xanthan gum (XAN), pectin (PEC), and carrageenan (CAR) at the concentrations of 0, 0.05, 0.1, 0.3 and 0.5% (w/v) were gradually added into the pasteurized RBM before their properties and stability determinations. The results showed that GUA, XAN, and PEC were the most effective substances for pH reduction, while CAR increased the pH of RBM ( p 0.3 (w/v) was applied. According to the results, GUA at all concentrations seem to be the most effective hydrocolloid for physicochemical properties improvement, while XAN was provided the good product stability.
IOP Conference Series: Earth and Environmental Science
Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This st... more Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springiness, chewiness, and cohesiveness), total cholesterol together with fatty acids profile as well as sensory properties. The results found out that the highest ratio of animal fat replacement by RBOG in the sweet sausage sample was softer and promoting the lowest cholesterol level when compared with other treatments (p<0.05). Besides, there is no significant difference was observed with total unsaturated ...
Fat content and macroscopic properties of fat network formulation result in final products in cho... more Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior, solid fat content and hardness of Rambutan fat (RF), cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore, the RF might be possible source of cocoa butter substitute with suitable proportion in the manufa...
The nutritional value of rice bran (RB) is interesting for using as food ingredients in any healt... more The nutritional value of rice bran (RB) is interesting for using as food ingredients in any healthy beverages. Functional drink is one of in fashion products cause of its health concern. This study aimed to produce instant organic rice bran milk (IRBM) with nutritional properties determinations. IRBM was prepared by using spray drying technique of pasteurized organic rice bran milk (ratio of RB to water 1:15 (w/v), xanthan gum (0.1%, w/v), sugar (5%, w/v), and vanilla flavor (5%, v/v)). Yield of IRBM was 52.42% based on the initial RB weight. Palmitic acid (C16:0) was the major free fatty acid (FFA) (124g/100g). The FFA (ω-3, ω-6 and ω-9) was observed, while trans fat was not illustrated in the IRBM. In terms of amino acid (AA), IRBM is rich of lysine, phenylalanine, and leucine (624.23, 566.64 and 552.79 mg/100g). Phosphorus, potassium, and magnesium were abundant in IRBM (7911.50, 5687.50, and 3311.50 mg/kg), meanwhile iron (15.25 mg/kg) was the lowest. Vitamin B and vitamin E can...
This review of literature provides an overview on the composition data of rice (Oryza sativa L.),... more This review of literature provides an overview on the composition data of rice (Oryza sativa L.), rice bran (RB) and its application in food products. Rice is a major source of nourishment for consumption, especially in Asia. Rice plants produce rice brans and hulls that have been reported to health promoting effects in animals and human. RB is an underutilized milling by-product of rough rice and has high nutritional value. Bran composts importance nutrients including: soluble and non-soluble fibers, vitamins, minerals, lipids and proteins. Various studies have been reported that RB is a good source of bioactive compounds such as γ-oryzanol, tocopherols, and tocotrienols which provide health beneficial and antioxidant activity. Furthermore, the RB could act as antibiotic activity and anti-cholesterol as well. Nowadays, the beverages made from cereal are very popular and their trend continued increasing. Some materials such as rice and RB can be used to produce healthy drink that co...
This review of literature provides an overview on the compositional data of Rambutan (Nephelium l... more This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and these seeds (̃ 4-9 g/100 g) are a waste by-product of the canning industry. And some studies was showed that rambutan seed possesses a relatively high amount of fat and these fats are similar to those of cocoa fat, although have some different physical properties. In the present research about rambutan seed fat continued increasing due to from previous research was found that this fat can use as substitute in cocoa butter for chocolate products. Therefore, the extracted fat from rambutan seed not only could be used for manufacturing candles, soap...
The present work was aimed to study the effect of four hydrocolloids on physicochemical and stabi... more The present work was aimed to study the effect of four hydrocolloids on physicochemical and stability of organic rice bran milk (RBM) during refrigerated storage. Guar gum (GUA), xanthan gum (XAN), pectin (PEC), and carrageenan (CAR) at the concentrations of 0, 0.05, 0.1, 0.3 and 0.5% (w/v) were gradually added into the pasteurized RBM before their properties and stability determinations. The results showed that GUA, XAN, and PEC were the most effective substances for pH reduction, while CAR increased the pH of RBM ( p 0.3 (w/v) was applied. According to the results, GUA at all concentrations seem to be the most effective hydrocolloid for physicochemical properties improvement, while XAN was provided the good product stability.
Quality improvement of aged garlic using osmotic dehydration and using in white bread, 2022
References Aged garlic produced from fresh garlic under controlled high temperature and humidity,... more References Aged garlic produced from fresh garlic under controlled high temperature and humidity, has strong nutritional value, phenolic compounds, high content of polysaccharides, reducing sugar and organic sulfur compounds. It provides soft texture and unpleasant odor from fresh garlic. The objectives of this research were to evaluate the anti-oxidation qualities of a commercial aged garlic, to improve the sensory attributes of aged garlic by osmotic dehydration and to apply in white bread. The results found that aged garlic (AG) had total phenolic 464.50+25.14 mgGAE/100g using Folin-Ciocalteu and total flavonoid 450+2.54 mgRutin/100g by water extraction. Osmotic aged garlic (OAG) were prepared by mixing AG with sugar solution in the ratio 2:1 and stored at 4 °C. The pulp, L* and b* of OAG methods were significantly different (p<0.05) compared to AG. Acceptance testing using 9-point hedonic scale (n=100) showed that OAG provided higher acceptability ratings in all attributes and the just-about-right in sweetness more appropriate. White bread modification using OGA received slightly like. Therefore, OGA method was recommended to improve its GA quality for food application.
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