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Production Of Enhanced Prebiotic Apple Juice By Enzyme Treatment
Apple (Malus domestica) is the second most popular fruit for processing globally due to its high nutritional value. However, with the increasing health consciousness, consumers are looking for foods and beverages with health-promoting benefits and nutritional value. Thus, the demand for functional foods and beverages with prebiotic properties.
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- FT 24-020
The Product Development of Alcohol-Free Craft Beer from Thai Bitter Melons (M…
This research aims to develop an alcohol free craft beer utilizing Momordica charantia, otherwise known as bitter melon, as a hops substitute. This study substitutes hops with 0%, 25%, 50%, 75%, and 100% of bitter melon. The alcohol free beer was prepared by malting, mashing, brewing, fermentation, and incubation, followed by giving heat treatment to the beer separating them into non-heat t…
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- FT 24-041
Product Development Of Collagen Fruit Juice Using Thong Pha Phum Gi Rambutan …
In recent years, the food industry develops functional food which produces health benefits to the customer and the beverage industry is a suitable sector to explore. Therefore, this project aims to develop a collagen drink using the Thong Pha Phum GI (Geographical Index) rambutan as a locally grown fruit in Thailand. The main objective is to observe the effects of different concentrations of ra…
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- EP FT-002
Development Of Lychee-orange Carbonated Soft Drinks Using Different Concentra…
The consumption of low or zero−calorie carbonated soft drinks (CSD) which utilize artificial sweeteners are growing in popularity as it can provide sweetness without adding calories. A blend of acesulfame−K and sucralose is known to exhibit good taste results in comparison to sugar−containing products. In this study, different concentrations of sweetening agents (100% sucrose, 60% sucrose…
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- EP FT-019
Investigating the Potential Effects of Bacillus Subtilisisolated From Moromi …
Soy sauce is a liquid condiment that is made from fermented soybeans with mold, wheat flour, brine water, bacteria, and yeast. Soy sauce fermentation includes two stages of fermentation which begins with koji fermentation and ends with moromi fermentation. Koji fermentation is a solid- state fermentation through the use of mold and it may last for 48 to 72 hours. Meanwhile, moromi fermentation …
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- BT- 22 001
Utilization Of Substandard Melon Into The Development Of Thai Melon Pie: Phys…
The global food industry grapples with significant waste and loss, with more than one-third of total food production. This waste, extending from agricultural production to consumption, poses environmental and disposal challenges. Postharvest losses, particularly in fruits, contribute significantly, with over 60% of cultivated land crops going to waste. Addressing this issue is crucial for econo…
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- EP FS-004
The Stability Evaluation of Strawberry Kiwi Soda at PT. Sinar Sosro
PT. Sinar Sosro is the first company that serves ready-to-drink tea beverages in Indonesia and the World that was legally opened on 17 July 1974 by Soegiharto Sosrodjojo. The internship activity was conducted in the research and development department from January until May 2023, where activities such as physicochemical analysis, microbiological analysis, accelerated shelf life and stabilit…
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- FT 23-010
The Effect of Different Salt and Oyster Mushroom Powder Concentrations on Phy…
Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop puffed rice…
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- FSN 22-015
THE INFLUENCE OF VITAL WHEAT GLUTEN CONCENTRATIONS AND STORAGE TIME ON THE P…
ood consumers' interest in vegetarian diets and plant-based food eating have been increasing in recent years. Many of the available plant-based meat products contain vital wheat gluten (VWG) as one of its major proteins which raises a concern to the increasing number of people with gluten intolerance. This study was done to analyze the effect of different vital wheat gluten concentration (5…
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- FT 21-012
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