Journal of Applied Research on Science and Technology (JARST)

The influence of sago flour addition as a stabilizing agent on the qualities of goat milk ice cream: A study of physicochemical and sensory evaluation

2025-09-03T10:11:21+07:00

Goat milk ice cream is an innovative and creamy alternative to traditional dairy-based frozen desserts. The ice cream made from goat milk has a smoother texture than cow's milk and a distinct taste profile that is rich and tangy. It is a growing trend in the artisanal and health-conscious food sectors, known for being easier to digest for people who have mild lactose intolerance or sensitivity to cow's milk. A common challenge encountered in its production, aside from the processing methods, is the need for an efficient and effective stabilizer to maintain the stability of goat milk ice cream. This study aims to assess the impact of adding various levels of sago flour to goat milk ice cream. The research focused on the ice cream production process from goat milk, along with tests for viscosity, melting time, moisture content, protein content, and organoleptic properties. The results showed that ice cream with 6% sago flour had a significantly higher viscosity (176.87 ± 1.67) and a significantly slower melting rate (80.33 ± 4.22) compared to the control sample (0% sago flour). Meanwhile, the water content values of added sago flour in ice cream were not much different from those of non-added sago flour. Also, the organoleptic tests to ensure the condition of the goat milk ice cream and the preferable taste to the panelists indicated 6% added sago flour showed the highest values in taste and texture. The 6% concentration was selected as optimal because it showed the highest values of sensory scores for taste and texture. For the parameters of color and aroma, no significant differences were found among the treatments. Thus, sago flour could be added to the ice cream as a stabilizer, resulting in a significant enhancement of the quality of goat milk ice cream and the development of alternative products for lactose-intolerant consumers.

Effects of fermented crickets (Gryllus bimaculatus) with pineapple for supplementation in feeds on growth performance, immune function, antioxidant activities and microflora in broiler chickens

2025-09-01T14:26:13+07:00

The poultry industry is vulnerable to pathogenic bacteria, leading to antibiotic use for disease prevention and growth enhancement. However, overuse causes resistance and disrupts gut microbiota, affecting consumers. Therefore, discovering alternatives to antibiotics is crucial. Crickets are highly nutritious insects, and fermentation enhances their nutritional value and biological activities. This study evaluated the effects of fermented crickets supplementation, where the crickets were fermented together with pineapple using natural fermentation relying on endogenous microbial activity in raw materials (submerged fermentation), on growth performance, inflammatory responses, immune function, antioxidative activity, and gut microbiota in broiler chickens. This study used 315 one-day-old unsexed Arbor Acres broiler chicks, which were divided into three groups with seven replicates per group: a control (CT) and two treatments supplemented with 1% (FC1) or 3% (FC3) fermented crickets. Results showed that no significant growth differences among groups (P > 0.05). At 21 days, the FC3 group had lower serum IgY (1,008.50 µg/ml) and large intestine IgA levels (834.05 µg/g) than CT group (serum IgY: 1,652.03 µg/ml; large intestine IgA: 1,345.72 µg/g, P < 0.01). The FC3 group also had lower serum nitric oxide at 21 days (195 nmole/ml, P < 0.05) than FC1 group and reduced IL-6 at 42 days (853.91 pg/ml, P < 0.05) compared to the CT group. At 21 days, E. coli and Salmonella spp. were absent in the FC3 group, and lactic acid bacteria (LAB) levels increased significantly by day 42 (P < 0.05). Antioxidant activity in the FC3 group was higher than in the CT group at 21 days and the FC1 group at 42 days (P < 0.05). In summary, the FC3 group reduced pathogenic bacteria, lowered IgY and IgA, suppressed inflammatory markers, and enhanced antioxidant activity, suggesting potential to mitigate gut oxidative stress and inflammation in broilers.

Detection and classification of human teeth in photographs using convolution mask and the watershed algorithm

2025-10-01T09:05:43+07:00

This research presents a novel image-processing algorithm for classifying human teeth in digital photographs, utilizing a combination of convolution masks and the watershed segmentation algorithm. The primary objective is to accurately identify and classify different types of lower teeth in simulated images derived from the SimKit model, a standardized dental simulation framework. The study focuses on digital images of lower teeth captured using a conventional digital camera, simulating real-world photographic conditions. These images are preprocessed through a series of color space transformations and morphological operations designed to enhance the visibility and separation of dental structures from surrounding elements, such as gums or background noise. Since previous studies on photographic images of human teeth have been limited, this work addresses the gap by improving posterior-tooth detection, where conventional watershed methods are less effective. Building on prior use of features such as cusps, grooves, and ridges, the study further employed convolution masks to detect posterior teeth, while watershed segmentation remained effective for the anterior teeth. To implement the classification system, custom software was developed using MATLAB R2020b. This software applies convolution masks to enhance image features, followed by the watershed algorithm, which segments individual teeth and facilitates their classification based on morphological characteristics. The performance of the classification algorithm was quantitatively evaluated using error rate ratios, with the benchmark set at an acceptable error ratio not exceeding 1.00. The evaluation results indicate promising classification accuracy across different tooth categories: incisors exhibited an error ratio of less than or equal to 0.12; canines showed an error ratio of less than or equal to 0.36; premolars maintained a ratio of up to 1.00; and molars demonstrated error ratios not exceeding 0.75. The results confirm that the proposed method is capable of effectively identifying lower teeth in photographic images with high accuracy. This research contributes to the development of automated dental analysis systems and supports the efficient creation of comprehensive databases of tooth types derived from oral photographs, potentially aiding both clinical diagnostics and educational tools in dentistry.

Process simulation of fast pyrolysis of Wolffia globosa using aspen plus for sustainable bio-oil production

2025-10-01T16:20:56+07:00

Fast pyrolysis has emerged as an efficient thermo-chemical route for converting biomass into liquid fuels under moderate temperatures and short vapor residence times. This study presents a systematic Aspen Plus simulation framework for the fast pyrolysis of Wolffia globosa, a protein-rich aquatic plant with low lignin and high volatile matter content. The model employed a multi-stage RYield reactor configuration to represent progressive decomposition processes, integrated with separation and quenching units to preserve vapor quality and bio-oil composition. To establish model credibility, the framework was benchmarked against a published sawdust simulation and compared with reported pyrolysis trends of aquatic biomass. Simulations were performed across 400–600 °C with a fixed vapor residence time of 1.25 s. The results demonstrated that bio-oil yield increased with temperature, peaking at 58.62 wt% at 550 °C before slightly declining at higher temperatures due to secondary cracking. At this optimum condition, the simulated bio-oil contained approximately 89.25% organic compounds and 10.75% water by mass, indicating favorable properties for downstream upgrading. Gas yields increased monotonically with temperature, while char yields decreased, reflecting enhanced volatilization at higher thermal severity. The validated model showed less than 10% deviation from literature data and provides a replicable approach for simulating protein-rich aquatic biomass. Overall, this study highlights Wolffia globosa as a viable feedstock for sustainable bio-oil production and offers a transparent simulation methodology that can support future optimization and integration with circular wastewater treatment systems.

Mathematical analysis of a smoking model with anti-smoking campaign rate in Thailand

2025-12-16T10:46:49+07:00

Smoking is one of the leading causes of preventable mortality worldwide, affecting multiple organ systems and contributing to numerous chronic diseases. It is well established that smoking increases the risk of lung cancer, cardiovascular diseases such as heart attacks and strokes, and chronic respiratory conditions, including chronic obstructive pulmonary disease (COPD). In Thailand, mathematical modeling has not yet been applied to the study of smoking behavior. To better understand smoking behavior and the effects of anti-smoking interventions, this study develops a nonlinear mathematical model of smoking in Thailand that incorporates the influence of anti-smoking campaigns. The population is categorized into non-smokers, active smokers, permanent quitters, and temporary quitters. This simplification makes the model easier to analyze and more practical to use. The model assumes that non-smokers may become smokers through social interactions and that smokers may quit either temporarily or permanently, with temporary quitters susceptible to relapse. The boundedness of the model is proven, and the basic reproductive number (R₀) is derived using the next-generation matrix method. Stability analyses of both the smoking-free and smoking-present equilibrium points using the Routh–Hurwitz criteria show that the system is locally asymptotically stable when R₀ < 1, indicating effective control of smoking prevalence under these conditions. Numerical simulations further demonstrate that increasing the rate of anti-smoking campaigns significantly reduces the number of active smokers, highlighting the importance of sustained public health interventions. Overall, this combined analytical and numerical framework offers valuable insights into smoking dynamics and provides a practical tool for designing and evaluating strategies to reduce smoking rates and associated health burdens.

Comparative evaluation of postharvest treatment efficacy in trimmed coconuts using citric acid, sodium chloride, and peroxyacetic acid

2025-12-26T11:33:18+07:00

The shelf life of trimmed aromatic coconuts is limited by enzymatic browning and microbial growth after husk removal. Although chemical treatments can delay these deteriorative processes, their application in fresh produce is constrained by regulatory and consumer safety considerations. This study evaluated and compared the effects of citric acid (CA), sodium chloride (NaCl), and peroxyacetic acid (PAA) on the quality and microbial stability of trimmed coconuts during 15 days into the storage room at 5-8°C. Before packaging, coconuts were immersed for 5 minutes in CA solutions (10% and 20%), NaCl solutions (10% and 20%), and PAA solution (80 ppm), while untreated samples served as the control. Throughout the storage period, visual quality and color parameters (L*, a*, b*) were assessed. Additionally, the total soluble solids (TSS), pH, titratable acidity (TA), total plate count, and yeast and mold count of the homogenized coconut water and meat mixture were analyzed to evaluate changes in chemical composition and microbial quality. Treatments with 20% CA and 20% NaCl significantly (P < 0.05) reduced microbial growth and effectively maintained visual quality and color throughout storage. In contrast, PAA treatment exhibited only short-term antimicrobial effects (up to six days) and led to rapid discoloration thereafter. These results indicate that citric acid, particularly at 20%, is the most effective among the tested treatments for preserving the visual, physicochemical, and microbiological quality of trimmed coconuts under refrigerated conditions.

Isolation, screening, and production of poly-γ-glutamic acid by Bacillus sp. KMUTT06 using glucose syrup from cassava starch and monosodium glutamate

2025-12-19T15:24:39+07:00

Poly-g-glutamic acid (γ-PGA) is a versatile biopolymer characterized by its non-toxic, water soluble, biodegradable making it suitable for a wide range of application. However, the high cost of production remains a major challenge. This study aimed to isolate Bacillus sp. strains from fermented soybean products for γ-PGA production, evaluate production using glucose syrup and monosodium glutamate (MSG), and assess antioxidant activity. Seven isolates of Bacillus sp. were obtained from fermented soybean samples. The isolate KMUTT06 showed that 99.93% similarity to B. tequilensis KCTC13622^T, B. inaquosorum KCTC13429^T, B. cabrialesii TE3^T and B. cabrialesii TSO23^T and exhibited the highest γ-PGA production at 1.116 mg/ml, with highest relative viscosity. Using 2.5% (w/v) glucose syrup concentration (w/v) showed that highest of g-PGA (16.546 ± 2.988 mg/mL) compared to 2.0% (w/v) dextrose and 2% (w/v) MSG produced the highest of γ-PGA (2.589 ± 0.328 mg/mL) compared to L-glutamic acid. Antioxidant activity of γ-PGA produced by Bacillus sp. KMUTT06 had IC₅₀ values of 0.650 ± 0.022 mg/mL (DPPH), 3.050 ± 0.148 mg/mL (ABTS), and a FRAP value of 8.806 ± 0.358 μmol Fe²⁺/g. In conclusion, Bacillus sp. KMUTT06 may be regarded as a candidate strain for γ-PGA production, demonstrating that glucose syrup and MSG can be used instead of dextrose and L-glutamic acid respectively, for producing g-PGA with discernible antioxidant activity, further study needed suggesting its potential for various functional industrial applications.

Implication of calcium silicate in growth enhancement and alternaria leaf spot disease control in chinese cabbage

2025-12-04T11:17:38+07:00

Calcium silicate is an inorganic compound that strengthens plant cell walls, enhancing resistance to environmental stress and fungal pathogens. Moreover, it has been reported to promote plant growth and defense mechanisms through physiological and biochemical pathways. In this research, the efficacy of calcium silicate in promoting seed germination and seedling physiological development, as well as its potential for inhibiting fungal pathogens that cause leaf spot disease in Chinese cabbage (Brassica rapa subsp. chinensis) was investigated. The fungal pathogen was isolated from diseased Chinese cabbage in Phra Nakhon Si Ayutthaya Province, Thailand. Based on morphological identification and molecular techniques using PCR amplification of the ITS1-5.8S-ITS2 region, the pathogen was identified as Alternaria brassicicola, with an identity level of 98.00-100.00%. The effect of calcium silicate on seed germination was investigated at three different concentrations (1%, 2%, and 3%). The finding indicated that calcium silicate did not affect on seed germination at 72 hrs. All treatments showed that 100% germination. Moreover, the 3% calcium silicate presented the highest concentration for plant-induced, with seedlings at 28 days exhibiting an average height of 15.80 cm, an average of 7 roots per plant, and a mean root length of 5.43 cm, significantly greater than the control. For the possibility of fungal control using the poisoned food technique, calcium silicate at the highest concentration could inhibit mycelial growth by 28.21%. This research suggests that calcium silicate may be a potential growth-promoting agent for Chinese cabbage, especially for enhancing the root system, while also inhibiting fungal mycelium. Therefore, calcium silicate could be considered as an effective seed coating or soil amendment to protect seeds during early germination and seedling establishment.

Enhancing protein content and functional properties of gluten-free black glutinous rice flour and tapioca starch pasta fortified with chicken meat

2025-12-26T11:26:48+07:00

The growing demand for gluten-free foods has increased interest in developing pasta products with improved nutritional value and quality attributes. This study aimed to formulate gluten-free pasta using black glutinous rice flour and tapioca starch fortified with minced chicken meat and to evaluate the effects of chicken meat incorporation on physicochemical properties, antioxidant capacity, texture, nutritional composition, and sensory acceptability. Chicken meat–fortified pasta (CFP) was prepared by replacing black glutinous rice flour and tapioca starch with minced chicken meat at 0, 20, 30, and 40 g /100 g of total flour and compared with conventional wheat pasta (WP). Chicken meat incorporation significantly affected pasta qualities (p < 0.05). CFP samples exhibited darker color, higher redness, and lower lightness and yellowness than WP due to the presence of anthocyanins from black glutinous rice flour. Antioxidant activity, total phenolic content, and anthocyanin levels were significantly higher in CFP than in WP but decreased with increasing chicken meat levels as a result of phenolic dilution. Increasing chicken meat content prolonged optimum cooking time and increased water absorption, while reducing cooking loss, volume expansion, and water solubility, indicating improved cooking stability. Texture profile analysis showed that moderate chicken meat incorporation (20 g/100 g) enhanced hardness and gumminess, partially compensating for the absence of gluten, whereas higher meat levels negatively affected cohesiveness, springiness, and chewiness. Proximate analysis revealed progressive increases in protein, fat, ash, and moisture contents with increasing chicken meat levels, with the highest protein content observed at 40 g/100 g of chicken meat sample. Sensory evaluation indicated that all CFP samples were acceptable, with the 20 g/100 g formulation achieving the highest overall acceptability among gluten-free samples. In conclusion, chicken meat–fortified gluten-free pasta based on black glutinous rice flour and tapioca starch is a promising functional food, with 20 g/100 g of chicken meat providing the optimal balance between nutritional enhancement and product qualities.