Effects of Binders on Ma-khaen (Zanthoxylum limonella Alston) Bouillon Cube Qualities

Main Article Content

บุษบา - มะโนแสน
จิรรัชต์ กันทะขู้

Abstract

Ma-Khaen (Zanthoxylum limonella Alston) is a local plant that found in Northern Thailand. It is a spice that has been used for enhancing the favor of local food. The aim of this research was optimized binder agent for seasoning development from Ma-Khaen. Three kinds of binders: tapioca starch, corn starch and wheat flour were studied in comparison with control group (No Binder). The product dimension was 2.5 x 3.0 x 1.0 centimeter, each cubes net weight was 10 grams. The average of water activity was 0.58, the solubility test at 80 oC of water temperature, wheat flour products were the fastest dissolving agent (8 minutes) followed by corn starch and tapioca starch. The sensory perceptions on color, scent, taste overall of each seasoning of Ma-khaen with tapioca starch, corn starch and control sample were accepted moderately tolerant binder, whereas, wheat-based products were less acceptation. The corn starch which more accepted moderately and solubility was the most suitable binder for bouillon cube products from Ma-Khaen.

Article Details

How to Cite
[1]
มะโนแสน บ. .-. and กันทะขู้ จ., “Effects of Binders on Ma-khaen (Zanthoxylum limonella Alston) Bouillon Cube Qualities”, RMUTI Journal, vol. 13, no. 1, pp. 144–152, Nov. 2019.
Section
บทความวิจัย (Research article)

References

Rattanapaen, A., Thong-on, K., Kankhunthon, T., and Thephuttee, N. (2010). Development of Dried Red and Green Curry Cube. Food Journal. Vol. 40, No. 3, pp. 249-257

Food Intelligence. (2019). Market Intelligence. Access (21 May 2019). Available (http://fic.nfi.or.th/MarketOverviewDomesticDetail.php?id=174)

Srisamatthakarn, P., Wattanawikkit, P., and Ammawath, S. (2016). Effect of Explant and Extraction Conditions on the Physical-chemical and Antioxidant Properties of Mah-Khwuaen (Zanthoxylum limonella Alston) Extract. Sonklanakarin Journal of Plant Science. Vol. 3, Suppl. (III). pp. 31-38

Nitsiri, R. (1999). Spices. Chulalongkorn University, Bangkok. p. 260

Wongsrisom, N., Jinata, J., Manosan, B,. Kuntakhoo, J,. Wankuan, S., and Sriyam, S. (2012). Anti-Bacterial Activities of Essential Oils from Mah-Khwuaen (Zanthoxylum limonella Alston). KMUTT Research and Development Journal. Vol. 37, No. 1, pp. 3-15

Yuenyongputtakal, W. and Limroongreungrat, K. (2013). Effect of Asiatic Pennywort Powder and Ginger Powder on Bouillon Cube Quality. Agricultural Science Journal. Vol. 44, No. 2, (Suppl.). pp. 65-68

AOAC. (1998). Offcial Method of Analysis of Association of Official Analytical Chemists, 16th eds. Washington D.C.

Rattanapanone, N. (2002). Food Chemical. Bangkok: Odeon Store Publishers

Ministry of Public Health. (2000). Ministry of Public Health Announcement (No. 210). Access (21 May 2019). Available (http://food.fda.moph.go.th/law/data/announ_moph/P210.pdf)

Sirod, K. and Piyachomkwon, K. (2003). Flour Technology. Bangkok: Kasetsart University. p. 303