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EFFECT OF GAC FRUIT PULP POWDER SUPPLEMENTATION ON THE QUALITY OF THAI CUSTARD DESSERT |
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| รหัสดีโอไอ | |
| Creator | Phaiwan Pramai |
| Title | EFFECT OF GAC FRUIT PULP POWDER SUPPLEMENTATION ON THE QUALITY OF THAI CUSTARD DESSERT |
| Contributor | Arunluk Chodnakarin, Susitra Singsom, Pakawadee Phuchan |
| Publisher | Pibulsongkram Rajabhat University |
| Publication Year | 2568 |
| Journal Title | Life Sciences and Environment Journal |
| Journal Vol. | 26 |
| Journal No. | 1 |
| Page no. | 105-119 |
| Keyword | gac fruit pulp powder, supplementation, Thai custard dessert |
| URL Website | https://ph01.tci-thaijo.org/index.php/psru/index |
| Website title | Life Sciences and Environment Journal |
| ISSN | 2773-9201 |
| Abstract | This study aimed to investigate the chemical and physical properties, as well as the antioxidant activity, of gac fruit pulp powder—a by-product obtained from the pro-cessing of food and health-related products. Furthermore, the effects of gac fruit pulp powder supplementation into a Thai custard dessert (Khanom Mo Kaeng) were evaluated in terms of consumer acceptability and product safety. The gac fruit pulp powder exhibited a reddish-yellow color, with carbohydrates as the predominant chemical component. It contained a total phenolic content of 3,307.17 mg gallic acid equivalents (GAE) per 1,000 g sample (DW) and demonstrated DPPH radical scavenging activity of 36.77 mg Trolox equivalent antioxidant capacity (TEAC) per 1,000 g sample (DW). The supplementation of gac fruit pulp powder in Thai custard dessert at concentrations of 2, 4, and 6% resulted in decreased lightness (L*) values, while redness (a*) and yellowness (b*) values increased. In parallel, both total phe-nolic content and DPPH antioxidant activity showed a significant increasing trend (p ≤ 0.05). The sample containing 4% gac fruit pulp powder received sensory evaluation scores ranging from 7.27 to 7.63 across all attributes, indicating a moderate level of consumer acceptability. The chemical composition of this formulation consisted of 49.85% moisture, 14.11% protein, 9.33% fat, 2.43% ash, 3.72% dietary fiber, and 20.56% carbohydrates. In addition, the microbiological quality of the product met the standards specified in the Thai Community Product Standards for traditional Thai desserts. All tested parameters—including total viable count, yeast and mold, Sal-monella spp., Staphylococcus aureus, Bacillus cereus, and Escherichia coli—were within acceptable safety limits. |
