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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Eco-Innovation in Science and Engineering (IJEISE) Journal of Applied Agricultural Science and Technology
Kongpichitchoke, Teeradate
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Study on Factors Affecting Physicochemical Properties of Spray Dried Mango Powder Using Taguchi Experimental Design Approach Kongpichitchoke, Teeradate; Gnoumou, Edouard; Noomhorm, Athapol; Ho – Hsien, Chen
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 2 No. 1 (2021): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v2i01.34

Abstract

Mango is a common fruit in tropical countries. Due to its short shelf-life, it is important to study alternative preservation and consumption methods. In this study, concentrated mango juice was used to produce mango powder by using spray drying process. Four process parameters with three levels variation each, including initial total soluble solid content (13, 14, 15◦Brix), maltodextrin content (20, 25, 30% w/w), inlet air temperature (170, 190, 210◦C), and atomization pressure (4, 5, 6 bar) were studied. Taguchi approach of L-9 (34) array was used to design the experiments. Powder yield, moisture content, color difference, and solubility of the mango powder were investigated. It was found that maltodextrin content was the greatest factor affecting powder yield and color difference. The highest powder yield was 31.81%, and the least color difference (∆E) was 3.17. Inlet air temperature and atomization pressure were the most important factor affecting to moisture content and solubility, respectively, in which average moisture content was 2.98% (w.b.) and the highest solubility value was 94.66%. For the overall production process, it was concluded that maltodextrin content was the most important parameter, while total soluble solid content provided the least impact on spray dried mango powder properties.
Effect of Flash Drying on the Physicochemical Characteristics of Tapioca Starch Nasution, Januar; Widodo, Felix; Lo, Diana; Phothisoot, Thitipong; Kongpichitchoke, Teeradate
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.294

Abstract

Tapioca starch is widely used as a relatively cheap binder, thickener, and emulsion stabilizer. The product is often produced in Indonesia through several drying methods capable of influencing the functional properties and commercial price. Therefore, this study aimed to compare the effect of flash and sun drying on the physicochemical properties of tapioca starch. The focus was on the viscosity, change time from starch to dough, solubility level, gelatinization time, final gelatin height, color, white level, moisture content, degree of acid, crude fiber, and starch percentage. The results showed that flash drying significantly reduced the viscosity, a* value, white level, moisture content, and degree of acid. Meanwhile, the change time from starch to dough and L* value was significantly higher. It was concluded that flash drying had several advantages and disadvantages over sun-drying but could be used as an alternative time-efficient and more hygienic method.
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain Yusuf Trisna Putra, Andre; Finatsiyatull Rosida, Dedin; Dany Priyanto, Anugerah; Kongpichitchoke, Teeradate; Havanapan, Phattara-Orn
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1149

Abstract

Enzymatic hydrolysis is an effective technique for breaking down proteins into peptides and free amino acids. Among the amino acids released, glutamic acid (glutamate) plays a key role in generating the umami taste in snails. This study aimed to produce a natural flavor enhancer through the enzymatic hydrolysis of proteins derived from Pomacea canaliculata (PCP) and Filopaludina javanica (FJP) using papain enzyme. The hydrolysis process was conducted by adding papain to PCP and FJP slurries at different enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v). The reaction was carried out at 54 °C for 3, 6, 9, 12, 15, and 18 hours. After incubation, the supernatant was collected and analyzed for the degree of hydrolysis, total peptide content, total amino acids, sensory properties, and peptide sequence identification using LC-ESI-MS/MS. The highest degree of hydrolysis was obtained at an E/S ratio of 1:10 after 18 hours, yielding 89.28% for PCP and 76.27% for FJP. The highest peptide concentrations were 15.28 mg/mL and 8.60 mg/mL for PCP and FJP hydrolysates, respectively. Increasing enzyme concentration positively influenced panelists’ preferences for taste, color, and aroma attributes. The identified umami peptides from PCP and FJP typically contained 8–39 amino acids. In the PCP hydrolysate, Ala and Gly residues were identified at the N-terminal region of several peptides, including AVGLSHSNNTKDVMEKSK, GFMCSVDDQHTSSVLLLSYNAITGLGFTTCVTMIA, and GEMAAHYGTMDGGPGM. In the FJP hydrolysate, Gly was predominantly present at the N-terminal of peptides such as GLPGLPGLPGPK, GPLGPLGPQGIP, and GMMPPGMMPPEGMPP
Co-Authors Dany Priyanto, Anugerah Finatsiyatull Rosida, Dedin Gnoumou, Edouard Havanapan, Phattara-Orn Ho – Hsien, Chen Lo, Diana Nasution, Januar Noomhorm, Athapol Phothisoot, Thitipong Widodo, Felix Yusuf Trisna Putra, Andre