Browsing by Author "Pornrat Sinchaipanit"

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    Development of fructooligosaccharides (FOS)-fortified guava juice
    (Mahidol University. Mahidol University Library and Knowledge Center, 2010) Haine, Aung Thu, 1984-; Anadi Nitithamyong; Pornrat Sinchaipanit
    The consumption of food and beverages containing functional prebiotics and probiotics is becoming a current global consumer trend. In order to fulfill the demand, food manufacturers are interested in developing these types of products. The purpose of the research was to study the fortification of fructooligosaccharides (FOS) in pasteurized guava juice at different levels of FOS, and to examine the effect of FOS addition on the physicochemical and sensory qualities of guava juice. The formulation and pasteurization conditions for 30% guava juice were primarily studied. Then, sugar substitute added to guava juice with FOS at 25%, 50% and 75% was examined to obtain an optimal formulation. Pasteurization of the juice was carried out at 90 oC for 1 min. After that, the physicochemical and sensory qualities of the pasteurized guava juice kept at 4oC were evaluated during 4 weeks of storage. The results showed that the pH, total soluble solids, titratable acidity, and color did not change significantly (ρ>=0.05) during storage. According to sensory evaluation results, FOS-fortified guava juices with 25% and 50% sugar substitution were acceptable, but the formula with 75% sugar substitution was significantly different from the control formula in overall acceptability and color attributes. Hence, sucrose used as a sweetener in guava juice could be substituted with FOS up to 50% without significantly affecting the overall quality. The acceptability was also retained throughout the storage period. The initial FOS content of the FOS-fortified guava juices was 2.1g/100 ml for 50% sugar substitution formula and 1.6g/ 100ml for 25% sugar substitution formula. The FOS content was considered to be stable after the storage of 4 weeks at 4oC, with the final values being 1.9 and 1.5 g /100 ml for 50% and 25% sugar substitution formula, respectively. Microbiological qualities of the juice showed that the products contained no yeast or mold, and a low level of plate count bacteria during 7 days of storage at 4oC. Finally, the probiotication potential of FOS-fortified guava juice beverages towards probiotic bacteria i.e. Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis was observed. Both FOS-fortified and control guava juice could support the growth of these bacteria. Percent acidity (as lactic acid) of guava juices increased and in contrast pH decreased after incubating with the probiotic bacteria. In conclusion, the FOS-fortified guava juice developed in this study could serve as a healthy beverage alternative for consumers who are conscious about their well-being and as a guideline for fortification of FOS in other fruit juices and beverages.
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    Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice
    (2013-10-01) Pornrat Sinchaipanit; William L. Kerr; Rungrat Chamchan; Mahidol University; The University of Georgia
    BACKGROUND: Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. RESULTS: A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE) and sucralose (SUC) was partially used to replace the sugar in carrot juice. Sensory studies indicated that juice containing 50gkg-1sucrose and 160mgkg-1ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80°C for 1min retained acceptable β-carotene (4300μgkg-1) and did not result in the cooked flavour noted at 65°C/30min. Pectin (PE), carboxymethyl cellulose (CMC), guar gum (GU) and gellan gum (GE) were used to stabilise the juice cloud during storage. The addition of 0.1-0.3gkg-1GE or 2.0gkg-1GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4°C for 30days. CONCLUSION: The formulation of reduced-calorie carrot juice with ASP/ACE/SUC (6:1.5:1) provided synergistic sweetness and highly acceptable sensory properties. The addition of 0.3gkg-1GE greatly enhanced juice cloud stability during storage. © 2013 Society of Chemical Industry.
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    Formulation of carrot powder for tablets, powder beverage and instant gelation dessert
    (Mahidol University. Mahidol University Library and Knowledge Center, 2008) Suwimol Tanghom; Pornrat Sinchaipanit
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    Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract
    (2017-01-01) Rungrat Chamchan; Pornrat Sinchaipanit; Sasapin Disnil; Sitima Jittinandana; Anadi Nitithamyong; Nattira On-nom; Mahidol University
    © 2017, © Emerald Publishing Limited. Purpose: Ice cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are traditionally used as food ingredients show high antioxidant properties such as ginger and lemongrass. Therefore, the purpose of this paper is to develop reduced sugar herbal ice cream using lemongrass and ginger extract. Design/methodology/approach: Two ice cream formulas were prepared by using the lemongrass or ginger extract at the levels of 10, 15 and 20 percent (w/w), respectively. Moreover, xylitol was added as a substituted sugar at 80, 90 and 100 percent (w/w). Sensory evaluation was conducted by nine-point hedonic scale. Moreover, the physical, chemical and microbiological properties of the final ice cream product were determined by comparing with the control formula. Findings: Based on the sensory evaluation, the two herbal ice cream formulas (15 percent lemongrass or ginger extract) with 90 percent xylitol replacement have the highest overall acceptability score of 7.28 and 7.44 (like moderately), respectively. The viscosity, overrun value and hardness of the reduced sugar herbal ice cream were not significantly different as compared to control formula (p=0.05). The chemical composition analysis showed that the total sugar of the product decreased by 65 percent. Moreover, antioxidant activities of herbal ice creams were higher than the control formula. The number of total bacteria of reduced sugar herbal ice cream was less than 10 CFU/mL. Originality/value: The reduced sugar consumption is useful for lowering the risk of non-communicable diseases (NCDs), especially diabetes mellitus. This paper presented the reduced sugar herbal ice cream formulas with high antioxidant activity. Therefore, these data could be the prototype in order to develop herbal and healthy ice cream product.