Journal of Nutrition Association of Thailand

Development of Banana Milk Product Supplemented with Banana Peel Powder from Sub-standard Hom-Thong Banana (Musa acuminata)

2024-02-06T10:22:38+07:00

Bananas are classified as an economic crop in ASEAN. Currently, Thailand's Hom-Thong bananas are marketed both within the country and abroad due to the production of plants for export. Produce with good quality will be selected for export while that does not meet the standard for export is thrown away. When graded bananas are processed into products, there will be leftovers such as peels that are discarded as waste, which is a serious problem for farmers. Therefore, studying the economic utilization of bananas and banana waste, whether it is simple processing that farmers can do themselves or industrially to add value. It is another way to create careers and increase income for farmers. The objective of this research was to study the amount of sub-standard Hom-Thong banana peels in banana milk products. The ratio of banana pulp, milk powder, and water (grams per 100 grams) was studied using the experimental design program to design a set of experiments for Principal Component Analysis (PCA) with a multivariate technique for linear summation. Then, the best ingredient formula was used to develop a banana milk product fortified with banana peel powder at three levels: 0, 0.25, and 0.5 grams per 100 grams. The results of consumer acceptability using 9-points hedonic scale test by using 10 trained panelists showed that banana milk products with added banana peel powder equal to 0.5 grams per 100 grams (banana pulp, milk powder, water, and banana peel powder were 12.19, 29.35, 57.96, and 0.5 grams per 100 grams, respectively) had the overall acceptability score of 8 (like very much). While the experimental set with added banana peel powder of 0.25 grams per 100 grams (banana pulp, powdered milk, water, and banana peel powder were 12.22, 29.43, 58.1, and 0.25 grams per 100 grams, respectively) had moderate acceptability of color when compared to other experimental sets. The selected banana milk formula contained 0.5 grams of banana peel powder per 100 grams providing dietary fiber 0.75 grams per 1 serving (a box of 150 grams) which accounts for 0.8 percent of the recommended daily intake.

Telenutrition Education on Weight Loss and Improved Dietary Patterns among Myanmar Adults

2024-03-15T10:50:46+07:00

This study examined the effectiveness of a telenutrition education program based on the proven Group Lifestyle Balance (GLB) protocol in promoting weight management and improving dietary patterns among overweight and obese adults in Myanmar. A pretest-posttest study was conducted among a single group of participants who had no underlying conditions. Twelve weekly nutrition sessions were held in a group setting using a telenutrition platform. Data on body weight, dietary intake, and physical activity level were collected at the end of the first and eleventh weeks. Out of 28 participants, five dropped out due to health and occupational issues. Results showed that participants achieved an average of 6.7% reduction in body weight. Regarding the diversity of food group choices, a significant improvement in the Food Group Diversity Score (FGDS) from 3.62 (SD, 0.98) to 5.18 (SD, 0.97) was evident. Moreover, the average duration of physical activity per week increased from 147.17 minutes (SD, 134.79) to 331.90 minutes (SD, 341.32). While there was no significant increase in fruit or vegetable portion intakes, participants tended to consume wider varieties of these foods according to the FGDS score. In addition, though not statistically significant, a mean reduction of 3.58 g in saturated fat intake was found. Consequently, implementing a telenutrition platform to deliver the GLB program shows potential as an effective approach for assisting overweight and obese adults in Myanmar in achieving weight loss within a feasible timeframe.

Development of Low Sodium Mushroom-Based Rice Seasoning Powder with Tom Yum Flavored by Using Yeast Extract

2024-03-25T13:14:52+07:00

This study aims to investigate sodium reduction using yeast extract in the mushroom-based rice seasoning powder with tom yum flavored. A reduction of sodium chloride from the basic formula by 40%, 50%, and 60% and supplementation with yeast extract at three levels: 0.50%, 0.75%, and 1.00% of the total weight was carried out. These products were subjected to sensory evaluation by 5 trained panelists using a 9-point hedonic scale. Moreover, the study aimed to assess consumer acceptance of the products compared to the basic formula. The evaluation was conducted by 50 untrained panelists using a 5-point hedonic scale. Physical properties and nutrient composition were analyzed using standard procedures. The results indicated that the product with a 40% reduction in sodium and supplemented with yeast extract at levels of 0.50%, 0.75%, and 1.00%, received the highest likability scores (an average of 7.87 to 8.03). These scores indicate a high level of overall preference. The product acceptability was assessed and compared to the basic formula, it was found that the product with a 40% sodium reduction and 0.50% yeast extract supplementation had the highest overall likability scores. The average score of 4.58±0.54 indicated a significantly greater preference compared to the basic formula, falling within the category of high likability. The water activity (a_w) and color values of the developed product did not differ compared to those from the basic formula. Additionally, the product contains 4.34% moisture, 66.75% carbohydrate, 15.17% fat, 13.67% protein, and 20.80% dietary fiber. Furthermore, the product contains 994 mg/100g sodium, indicating a 31.41% reduction compared to the basic formula.

Using of High-Pressure Processing Technology Compared with Thermal Processing on vitamin B and Protein Contents of Barhi and Khonaizi Varieties Date Palm Juice

2024-03-11T20:05:15+07:00

High-pressure processing (HPP) is non-thermal processing, therefore it can preserve the nutritional value of the food better than thermal processing. The purpose of this study was to study and compare the vitamin B and protein contents in date palm fruit juice of Barhi and Khonaizi cultivars that were subjected to HPP and thermal processing. According to the results, vitamin B contents were measured using high-performance liquid chromatography (HPLC) It was found that the vitamin B contents of Khonaizi date palm fruit juice (0.5 – 5.4 mg/L) were higher than that of Barhi variety (0.3 – 4.9 mg/L). After HPP, the vitamin B content is similar to untreated date palm juice. However, when using thermal processing the amount of vitamin B was significantly higher as compared to HPP and untreated date palm juice. The water-soluble protein content of Khonaizi date palm juice (8.4 – 10.8 mg/mL) was higher than that of Barhi variety (5.0 – 6.3 mg/mL). The use of HPP resulted in no significant change in protein content in Barhi date palm juice but the protein content of Barhi date palm juice was significantly decreased (p<0.05) when using a heating process.

Glycemic Index and the Impact of Ready-to-Use Blenderized Diet on Glucose and Insulin Levels in People with Type 2 Diabetes Mellitus

2024-04-20T15:46:17+07:00

Controlling postprandial blood glucose levels within the normal range reduces the risk of diabetes mellitus and helps prevent complications in people with diabetes mellitus. Blenderized diet (BD) is gaining increasing attention due to its versatility for oral and tube feeding. The preparation of BD involves multiple steps, with food safety being a crucial consideration. A convenient and nutritionally complete ready-to-use blenderized diet (RTU-BD) has been formulated in response to these challenges. This research aims to investigate the glycemic index (GI) according to ISO 26642:2010 in 15 healthy individuals aged 23-34 years, each studied on five occasions for 120 minutes, as well as to examine postprandial blood glucose and insulin levels in 14 individuals with Type 2 Diabetes Mellitus (T2DM), aged 37-58 years, each studied twice for 240 minutes after consuming RTU-BD. The study adopts a randomized double-blind crossover trial. Both formulations of RTU-BD exhibited a low GI (GI ≤ 55). The RTU-BD low glycemic index formula (BDT) demonstrated GI values of 29 when compared to the standard formula (STD), which was 49 (p<0.05). Consistent with the responses observed in blood glucose and insulin levels among T2DM patients, the mean area under the blood glucose curve for the BDT formula was 4,776 ± 2,496 mg.min/dL compared to the STD formula's 6,434 ± 4,308 mg.min/dL (p<0.05). RTU-BD formulas also better insulin responsiveness (p<0.05). Notably, the BDT demonstrated a more pronounced effect, leading to preferable blood glucose levels compared to the STD. In conclusion, the developed RTU-BD presents an alternative for consumers seeking to manage post-meal blood glucose levels while ensuring appropriate nutrition.