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Publication Metadata only Effects of food gums and pre-drying on fat content of fabricated fried chips(2020-01-01) Jane C. Lumanlan; Warnakulasuriya M.A.D.B. Fernando; Weeraya Karnpanit; Vijay Jayasena; Edith Cowan University; Western Sydney University; Mahidol Universitymaintaining organoleptic properties of fried foods. In this work, effects of pre-drying and adding food gums on the moisture and fat contents of chips were evaluated. The chips were pre-dried for 60 and 90 min, and gellan gum, guar gum, methylcellulose...© 2020 Institute of Food Science and Technology Deep-frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content whilePublication Metadata only Development of fortified dried broken rice as a complementary food(2005-01-01) Monthana Chitpan; Visith Chavasit; Ratchanee Kongkachuichai; Naresuan University; Mahidol UniversityBackground. Commercially produced dried broken rice is widely used to prepare complementary foods for Thai infants, and it is both convenient and acceptable to persons from all socioeconomic classes. However, inadequate levels of calcium, iron..., thiamine, and folate are common in complementary foods for breastfed infants. Objective. We developed dried broken rice fortified with these nutrients at levels recommended by the 2001 guidelines of the World Health Organization. Methods. The fortificationItem Metadata only Sun drying and roasting mulberry silkworm pupae with salt improves dehydration efficiency, microbiological safety, fatty acid and amino acid profile, and protein digestibility and quality(2025-12-01) Kittibunchakul S.; Whanmek K.; Chamchan R.; Santivarangkna C.; Kittibunchakul S.; Mahidol UniversityMulberry silkworm pupae (Bombyx mori), a popular but highly perishable edible insect, were processed by sun-drying (32–42 °C, 16 h during the day) and roasting (200 °C, 35 min), without and with salt seasoning (1% and 3% w/w). The effects... of these processes on the physicochemical, microbiological, and nutritional qualities of the pupae were investigated. A processed sample, selected for its superior overall nutritional profile, was incorporated into 3 food dishes, and their nutritive values werePublication Metadata only Inulin content of fortified food products in Thailand(2016-02-15) Chanantita Chaito; Kunchit Judprasong; Prapasri Puwastien; Mahidol University© 2014 Elsevier Ltd. All rights reserved. This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried... food products, inulin content ranged from 3.0 ± 0.8 g/100 g fresh weight (FW) in milk powder to 83.7 ± 17.8 g/100 g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beveragePublication Metadata only Combined Effects of Drying Methods, Extract Concentration, and Film Thickness on Efficacy of Antimicrobial Chitosan Films(2014-01-01) Wasina Thakhiew; Sakamon Devahastin; Somchart Soponronnarit; King Mongkuts University of Technology Thonburi; Mahidol UniversityAn idea of using a suitable drying method to minimize the loss of added antimicrobial agent and, at the same time, to modify the structure, and hence the release characteristics of chitosan films was proposed. Chitosan film-forming solution... was incorporated with galangal extract (0% and 1.5% w/w) and formed into films with the thickness of 15 and 30 μm via hot air drying (HD) (40 °C) and low-pressure superheated steam drying (LPSSD) (70 °C, 10 kPa). The extract retention, release characteristicsPublication Metadata only Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles(2011-10-17) C. Polpuech; V. Chavasit; P. Srichakwal; P. Paniangvait; Dhurakij Pundit University; Mahidol University; Thai President Foods (Public) Co Ltdand the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175°C and for drying, 80-105 °C; these are the temperatures used... in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instantPublication Metadata only Development of optimal digesting conditions for microplastic analysis in dried seaweed gracilaria fisheri(2021-09-01) Rizky Prihandari; Weeraya Karnpanit; Suwapat Kittibunchakul; Varongsiri Kemsawasd; Mahidol UniversityCurrently, research on the accumulation of microplastics (MPs) in the marine food web is being highlighted. An accurate and reliable digestion method to extract and isolate MPs from complex food matrices has seldom been validated. This study aimed... to compare the efficacy of MP isolation among enzymatic‐, oxidative‐, and the combination of two digestion methods on red seaweed, Gracilaria fisheri. The dried seaweed sample was digested using three different methods under various conditions using enzymesItem Metadata only Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release(2026-02-01) He P.; Zhang B.; Fu X.; Wongsagonsup R.; Lumdubwong N.; Gao Q.; Huang Q.; He P.; Mahidol UniversityAs a high-value spice and medicinal compound, the volatilization and degradation of D-borneol during processing pose significant challenges in the food and pharmaceutical industries. Considering the size matching, pre-formed V-type starch (V6... and V7-type carrier) was used to improve the retention and stability of D-borneol in different encapsulation methods (Wet, Semi-dry, and Dry). The semi-dry method used with the V7-type carrier exhibited the highest loadingItem Metadata only Enhancing the physicochemical and functional properties of spray-dried bovine colostrum whey with maltodextrin: implications for digestibility and nutrient delivery(2025-01-01) Umar M.; Bebartta R.P.; Zafar S.; Umar M.; Mahidol UniversityColostrum, rich in bioactive components like immunoglobulins (Igs), offers significant health benefits, but its sensitive nature necessitates protective processing methods to retain its functionality. In this study, spray-dried powders of colostrum... whey (CW) and maltodextrin (MD) were produced to protect the sensitive Igs of colostrum. The samples were prepared by dissolving 5–20% (w/v) of MD into 20% (w/v) of CW in distilled water and spray-dried at outlet and inlet air temperatures of 75 ± 2 °CItem Metadata only Tissue-specific polyphenol enrichment following oral supplementation with spray-dried Lacticaseibacillus casei-Maoberry juice in rats(2025-09-01) Chaikham P.; Prangthip P.; Jirasatid S.; Chaikham P.; Mahidol University-specific accumulation through microbial metabolism in the gut. Pasteurized Maoberry juice was supplemented with L. casei 01, spray-dried, and reconstituted daily for oral gavage in male Sprague-Dawley rats at a dose of 1011–1012 CFU/kg... hepatic accumulation of polyphenols, likely mediated by microbial biotransformation within the gut. The findings supported the potential of probiotic-Maoberry juice powder as a functional food ingredient for targeted antioxidant delivery.