Physicochemical Properties, Textural Qualities, and Sensory Assessment of Chewy Rice Dessert (Khanom Doo) Fortified With Palmyra Palm (Borassus flabellifer) Flour.

The palmyra palm (Borassus flabellifer) is an underutilized tropical plant whose fruit pulp can be processed into flour rich in carotenoids and dietary fiber. In southern Thailand, khanom doo (KD) is a traditional chewy rice dessert typically made with glutinous rice flour and sweeteners. However, most Thai desserts are high in sugar and lack functional nutrients.

Optimization of Enzymatic Protein Hydrolysate from Mung Bean ( L.), and Its Functional Properties.

Mung bean is a rich protein source, but its native form has limited solubility and functionality for food applications. As a promising agro-based crop, mung bean offers a sustainable alternative to traditional protein sources, especially in regions with limited access to resources. This study optimized mung bean protein hydrolysate (MBPH) production using response surface methodology (RSM), investigating the effects of alcalase concentration (2-7%) and hydrolysis time (2-7 h) on its physicochemical and functional properties.

Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated lingzhi () extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness.

Lingzhi mushroom () is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour).

Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly.

Elderly people are susceptible to malnutrition due to many factors. An essential public health priority is ensuring that seniors have appropriate nutrition to prevent and treat malnutrition and dehydration as well as fulfilling the nutrition necessity. This study was conducted to utilize selected legumes and mushrooms to develop a high-protein instant soup (HPIS) product that is nutritious and suitable for the consumption of the elderly.

Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products.

Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design.

Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( L.).

Turmeric ( L.) powder is widely used as a spice and seasoning in Asian countries. This study investigated the effect of turmeric extracts on the anticancer activity of Huh7 and HCT 116 cells.

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability.

This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60-66%) fruits (14-20%), and sweeteners (20-26%). The regression analysis indicated that the three main ingredients affected physicochemical properties (color value, hardness, and stickiness), chemical properties (a, total carbohydrate, gross energy, reducing sugar, non-reducing sugar, and total carotenoid), and sensory properties.

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy.

The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5-6%), xylitol (5.

Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation.

This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP).