| Author | Hussaya Northongkam |
| Call Number | AIT Thesis no.FB-10-07 |
| Subject(s) | Mahogany--Drying
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-07 |
| Abstract | Mahogany fruits contain abundant of bioactive compounds such as flavonoid, saponin and bitter alkaloid. These fruit s are used as the herbal extracts which are added into many foods to enrich the nutritional values of that food. The aim of t his study is to evaluate the optimal condition of hot air drying temperature (55 o C, 65 o C and 75 o C) and extraction methods namely of Microwave - assisted extraction (low, low - medium and medium with 2, 4, 6, 8 and 10 minutes) and Ultrasonic extraction (45 o C, 55 o C and 65 o C with 0, 60 and 90 minutes).Two drying models (Lewis and Page models) are also developed to describe the drying behavior of both mahogany barks and seeds. Moreover, the effects of addition of mahogany extracts ( 0.00 %, 0.05 %, 0.10 % and 0.15 % ) into plain yogurt on the qualities of yogurt are studied. In drying process, m ahogany barks which w ere dried at 75 o C were chosen to use in extraction step because th is air temperature provides the highest drying rate and exhibits the shortest drying time which was 190 minutes . Page’s model ( MR = exp( - kt n )) was suitable for predicting the drying behavior of both mahogany barks and seeds because this model shows higher value of R 2 and lower values of root mean square error (RMSE) and chi - square ( X 2 ). In extraction of bioactive compounds from mahogany fruits, only mahogany barks are brought to extract because seeds of mahogany contain high amount of oil and this oil obscure the measurement of bioactive compounds by spectrophotometer. The optimal condit ion for extracting of bioactive compounds from mahogany barks is the using of low - medium microwave power level for 6 minutes because this condition exhibits the highest yield of all bioactive compounds (flavonoids, saponins , phenolic content and DPPH radic al scavenging activity) and microwave - assisted extraction provides higher extraction rate. The concentration of crude extracts which elevated the values of total flavonoid, total saponin, total phenolic and DPPH radical scavenging activity in yogurt whic h was significantly different (P<0.05) with other concentrations was 0.15%. The result also indicates that there are no effects of extract on bacteria in yogurt by observe from the values of pH and lactic acid still constant through 7 days of storage (4 o C) . |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-07 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |