การพัฒนาผลิตภัณฑ์คาราจีแนนเยลลี่รางจืด
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บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์คาราจีแนนเยลลี่รางจืด โดยศึกษาผลของปริมาณคาราจีแนนและปริมาณน้ำตาลต่อคุณภาพเยลลี่รางจืดที่คาราจีแนนร้อยละ 1, 2 และ 3 และน้ำตาลร้อยละ 9, 12 และ 15 ตามลำดับและได้ทำการศึกษาผลของประเภทใบรางจืดแบบสดและแบบแห้ง และศึกษาอัตราส่วนของน้ำใบรางจืด โดยศึกษาอัตราส่วนน้ำต่อไปรางจืดคือ 95 : 5, 90 : 10 และ 85 : 15 พบว่าสูตรที่เหมาะสมในการผลิตคาราจีแนนเยลลี่รางจืดคือ น้ำรางจืดร้อยละ 82.97 (เตรียมด้วยอัตราส่วนน้ำ 95 : ใบรางจืด 5 โดยใช้ใบรางจืดสด) น้ำตาลทรายร้อยละ 14.85 กรดซิตริกร้อยละ 0.025 และคาราจีแนนร้อยละ 1.98 ผลิตภัณฑ์มีคุณภาพดังนี้ ความชื้นร้อยละ 85.19 ค่าปริมาณน้ำอิสระ 0.989 คุณภาพทางกายภาพด้านเนื้อสัมผัสพบว่าค่าความแข็ง 70.06 กรัม ค่าการเกาะรวมตัว 0.51 ค่าความเหนียว 20.04 กรัม และค่าความยืดหยุ่น 0.30 ค่าสีมีค่า L* 26.49 ค่า a* –2.57 และค่า b* 8.12 และไม่ตรวจพบการเจริญเติบโตของจุลินทรีย์
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บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
References
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[13] P. Pramyothin, H. Chirdchupunsare, A. Rungsipipat, and C. Chaichantipyuth, “Hepatoprotective activity of Thunbergia laurifolia Linn. extract in rats treated with ethanol: In vitro and in vivo studies,” Journal of Ethnopharmacology, vol. 102, pp. 408–411, 2005.
[14] W. Ruangyuttikarn, P. Chattaviriya, N. Morkmek, S. Chuncharunee, and N. Lertprasertsake, “ Thunbergia laurifolia leaf extract mitigates cadmiu toxicity in rats,” ScienceAsia., vol. 39, pp. 19–25, 2013.
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[2] T. Kanchanapoom, R. Kasai, and K. Yamasaki, “Iridoidglucosides from Thunbergia laurifolia,” Phytochemistry, vol. 60, pp. 769–771, 2002.
[3] P. Rojsanga, T. Saguansataya, P. Sithisarn, and L. Suntornsuk, “The determination of phenolic and flavonoid contents in Thunbergialaurifoliaextracts and their DPPH radical scavenging activities,” Planta Medica, vol. 78, PF47, 2012.
[4] W. Thongsaard, C.A. Marsden, P. Morris, M. Prior, and Y.B. Shah, “Effect of Thunbergialaurifolia, a Thai natural product used to treatdrug addiction on cerebral activity detected by functional magneticresonance imaging in the rat,” Psychopharmacology, vol. 180, pp. 752–760, 2005.
[5] R. Oonsivilai, C. Cheng, J. Bomser, M. G. Ferruzzi, and S.Ningsanond “Phytochemical profiling and phase II enxyme-inducing properties of Thunbergialaurifolia Lindl. (RC) extracts,” Journal of Ethnopharmacology, vol. 114, pp. 300–306, 2012.
[6] E. W. C. Chan, S. Y. Eng, Y.P. Tan, Z. C. Wong, P. Y. Lye, and L. N. Tan, “Antioxidant and sensory properties of Thai herbal teas with emphasis on ThunbergialaurifoliaLindl,”Chiang Mai Journal of Science, vol. 39, pp. 599–609, 2012.
[7] R. Oonsivilai, M. G. Ferruzzi, and S. Ningsanond, “Antioxidant activity and cytotoxicity of Rang Chuet (Thunbergia laurifolia Lindl.) extracts,” Asian Journal Food Agro-Industry, vol. 1, pp. 116–128, 2008.
[8] S. Jiwajinda, V. Santisopasri, A. Murakami, O. K. Kim, H. W. Kim, and H. Ohigashi, H,“Suppressive effects of edible Thai plants on superoxide and nitric oxid generation,” Asian Pacific Journal of Cancer Prevention, vol. 3, pp. 215–223, 2012.
[9] E. W. C. Chan, Y. Y. Lim, K. L. Chong, J. B. L. Tan, and S. K. Wong, “Antioxidant properties of tropical and temperate herbal teas,” Journal of Food Composition and Analysis, vol. 23, pp. 185–189, 2010.
[10] P. Suwanchaikasem, C. Chaichantipyuth, and S. Sukrong, “Antioxidant-guided isolation of rosmarinic acid, a major constituent, from Thunbergialaurifolia and its use as a bioactive principle for standardization,” Chiang Mai Journal of Science, vol. 41, pp. 117–127, 2014 (in Thai).
[11] W. Boonyarikpunchai, S. Sukrong, and P. Towiwat, “Antinociceptive and anti-inflammatory effects of rosmarinis acid isolated from ThunbergialaurifoliaLindl,” Pharmacology Biochemistry and Behavior, vol. 124, pp. 67–73, 2014.
[12] S. Aritajat, S. Wutteerapol, and K. Saenphet, “Anti-diabetic effect of Thunbergialaurifolia Linn. Aqueous extract,” The Southeast Asian Journal of Tropical Medicine and Public Health, vol. 35, pp. 53–58, 2004.
[13] P. Pramyothin, H. Chirdchupunsare, A. Rungsipipat, and C. Chaichantipyuth, “Hepatoprotective activity of Thunbergia laurifolia Linn. extract in rats treated with ethanol: In vitro and in vivo studies,” Journal of Ethnopharmacology, vol. 102, pp. 408–411, 2005.
[14] W. Ruangyuttikarn, P. Chattaviriya, N. Morkmek, S. Chuncharunee, and N. Lertprasertsake, “ Thunbergia laurifolia leaf extract mitigates cadmiu toxicity in rats,” ScienceAsia., vol. 39, pp. 19–25, 2013.
[15] S. Chivapat, P. Chavalittumrong, A. Attawish, J. Bansiddhi, and S. Padungpat, “Chronic toxicity of Thunbergia laurifolia Lindl. extract,” Journal of Thai Traditional and Alternative Medicine, vol. 7, pp. 17–24, 2009.
[16] N. Pongphasuk, W. Khunkitti, and M. Chitcharoenthum, “Anti-inflammatory and analgesic activities of the extract from Garciniamangostana Linn,” Acta Horticulturae, vol. 680, pp. 125–130, 2005.
[17] T. Garcia, “Analysis and gelatin-based confections,” The manufactoring confectioner, vol. 80, no. 6, pp. 93–101, 2000.
[18] R. Schrieber and H. Gareis, Gelatine Handbook: Theory and Industrial Practice. Weinheim: Wiley-VCH, pp. 45–117, 2007.
[19] W. Deepanya, “Development of gummy jelly Tamarind Product,” Project report of Phetchabun Rajabhat University, 2008.