| ชื่อเรื่อง: | Titapa Leaujaroen and Pornsri Charoenpanich. 2023. Characterization of pectin extracted from Krueo Ma Noy (Cissampelos pareira) and its application in the production of set-type yoghurt and jam. The 25th Food Invovation Asia Conference 2023: The Future Food for Sustainability, Health and Well-Being. 15-17 June 2023. BITEC, Bangkok, THAILAND. |
| Titapa Leaujaroen and Pornsri Charoenpanich. 2023. Characterization of pectin extracted from Krueo Ma Noy (Cissampelos pareira) and its application in the production of set-type yoghurt and jam. The 25th Food Invovation Asia Conference 2023: The Future Food for Sustainability, Health and Well-Being. 15-17 June 2023. BITEC, Bangkok, THAILAND. |
| บทคัดย่อ: | Krueo Ma Noy (KMN) or Cissampelos pareira is found in the northeastern regions of Thailand. KMN leaf extract gels due to pectin. The extraction of pectin using hydrochloric acid was reportedly highly effective despite being toxic. In this study, the use of hydrochloric acid with a mild and environmentally friendly organic acid, i.e., citric acid, in KMN pectin extraction was compared in terms of yield, methoxyl content, degree of esterification, and anhydrouronicacid content. These factors have inspired interest in studying the optimal conditions and properties for KMN pectin, as well as its applications in food products. According to our experiments, citric acid extraction at pH 2 produced the highest yield of 15.17%, which is comparable to hydrochloric acid extraction at pH 3. Furthermore, KMN pectin extracted with citric acid at pH 2.0 had an anhydrouronic acid content of 85% and a degree of esterification of 55%. Set-type yoghurt supplemented with 0.1% KMN pectin had a higher hardness than yoghurt without pectin (52.33 and 42.23 g, respectively). Syneresis of yoghurt supplemented with 0.1% KMN pectin and the control yoghurt were not significantly different. The addition of 1% KMN pectin to pineapple jam resulted in an almost 2-fold higher viscosity (from 5609 to 11190 cP). These results showed that citric acid-extracted KMN pectin has the potential to be used in food applications. |
| ผู้จัดทำ: | 640930004 : นางสาวฐิตาภา เหลี่ยวเจริญ
ผู้ช่วยศาสตราจารย์ ดร.พรศรี เจริญพานิช |
| รายงานฉบับสมบูรณ์: | รายงานฉบับสมบูรณ์(docx) |
| Presentation: | Presentation(pptx) |
| ระดับคุณภาพงานวิจัย: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับนานาชาติ หรือมีการตีพิมพ์ในวารสารวิชาการระดับชาติที่ปรากฏอยู่ในฐานข้อมูล TCI |