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Panyoyai, Naksit
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Agriculture, Biological Sciences & Forestry

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Utilization of Papain Extracted from Chaya and Papaya Stalks as Halal Beef Tenderiser Phothiwicha, Aekkalak; Thamsaad, Kiatisak; Boontranurak, Kanjapach; Sintuya, Panlop; Panyoyai, Naksit
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i1.13756

Abstract

Papain is a proteolytic enzyme extracted from plant latex. The protease has widely used in the meat industry and culinary work for a pre-tenderization step prior to further meat processing. The objective of this research was to evaluate the bioactivity of papain extracted from Chaya and papaya. The different levels of papain, casein substrate, temperature, and pH were set up in vitro conditions. Then, the fresh papain was used to digest raw beef and the beef was dried under solar process. The sun-dried beef was further analyzed of yield, moisture content, water activity, and tensile force. It was found that proteolytic activity from both plants was accelerated by a high level of papain or casein up to 2.0 (w/v). The best optimal proteolytic activity was recorded at 60oC and pH5. Later, the tenderized beef at pH6.5 was dried by a solar dryer, where an inside tunnel temperature was approximately 40oC, 40% relative humidity, and 187 Btu/ft2. hr solar radiation. The sun-dried beef had a 75% yield, a 32% moisture content, and 0.90 Aw. Despite the fact that the drying temperature and pH of beef were not optimal as given from the previous results, the tensile force and the work of tension of papain-treated beef both moist and dried states were lower than the non-treated beef.
Changes in Lactic Acid Bacteria and Quality of Gac Yoghurt Supplemented with Carbohydrate Sources during Chilled Storage Kulsut, Nirawan; Kapo, Palita; Boonreang, Supot; Panyoyai, Naksit
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.19132

Abstract

Gac yoghurt is formulated by mixing gac juice with cow milk and probiotics to form a thick yellow fluid. The research objective was to study the effect of carbohydrate sources (inulin, honey, sucrose, fruit syrup, and sucrose) on lactic acid bacteria remaining after the chilled storage for 28 days. The gac yoghurt was analyzed with physicochemical and sensory characteristics. The experimental design was a Complete Randomized Design (CRD) with eight parameters (total soluble solids, pH, lactic acid content, syneresis, texture, colour, lactic acid bacteria survival, and sensory evaluation). The results showed that in the presence of honey, gac yoghurt had a higher lactic acid count than other treatments throughout 28 days of storage. The lactic acid growth was observed in the first two weeks, then it was almost constant in the third week and levelled off at the end of storage. The addition of carbohydrates resulted in a lower pH than a control. It increased total soluble solids, titratable acidity, and syneresis effect. Gac yoghurt with inulin enrichment kept for 28 days showed a firmer texture and lighter than the rest. However, sensory results showed that gac yoghurt with sucrose was the most preferred formulae based on the average Hedonic scores followed by the yoghurt fermented with honey, inulin, and fruit syrup, respectively.
Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations Panyoyai, Naksit; Wattanakul, Watcharapong; Suwannalers, Piluntasoot; Bunsongthae, Akharasit; khumcharoen, Sakunrat; Kaima, Prakaydao; Prompratan, TongMed; Kaewyodkong , Wannipa
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): July, 2024
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31095

Abstract

“Riceberry” a variety cultivated for its high anthocyanin content, offers bio-functional benefits. The development of Riceberry products not only enriches the nutritional profile but also adds a creative dimension to the One Tambon One Product (OTOP) initiative of Thailand. The collaborative effort of Hin Kling, a community enterprise in Nakhon Sawan, Chiang Mai Rajabhat University (CMRU), and the support from the Petroleum Authority of Thailand (PTT) Public Company Limited, has been instrumental in this venture. Adopting the Four Ps model (process, product, packaging, and product marketing), the collaboration focused on refining production processes, ensuring product quality, providing informative packaging, and devising effective marketing strategies. The study revealed that saturated fat content was reduced by two-fold through the innovative approach of blending palm oil with soybean oil for frying puffed rice. The resulting puffed rice was then combined with various ingredients and shaped into bars, offering a product with a commendable shelf life of up to three months. Moreover, a commitment to health was demonstrated by reducing the added palm sugar, leading to lower sugar content, reduced calories, and improved texture in the healthier product. Rigorous quality checks, including water activity value, anthocyanin content, and total and pathogenic bacteria count, ensured that the product met the standards set for cereal bars. To enhance consumer awareness, the product's nutritional value was highlighted through a detailed nutritional facts section on the food label. Additionally, a captivating community story was crafted to introduce the health-focused product to the wider health food market. The three-party collaboration behind the Riceberry initiative has successfully delivered a bio-functional, nutritious, and creatively presented product tailored for health-conscious consumers.  
Co-Authors Boonreang, Supot Boontranurak, Kanjapach Bunsongthae, Akharasit Kaewyodkong , Wannipa Kaima, Prakaydao Kapo, Palita khumcharoen, Sakunrat Kulsut, Nirawan Phothiwicha, Aekkalak Prompratan, TongMed Sintuya, Panlop Suwannalers, Piluntasoot Thamsaad, Kiatisak Wattanakul, Watcharapong