Effect of Gac Fruit Aril Amounts on the Corn Milk Qualities
Abstract
The purpose of this research was to study the effect of gac fruit aril on the quality of the corn milk that had been supplemented with 0%, 2%, 4% and 6% of gac fruit aril. The physical, chemical and microbiological properties such as L*, a*, b* values, viscosity, sedimentation amounts, pH, total soluble solid content, lycopene content, percentage of antioxidant inhibition as DPPH assay as well as total plate count were also analyzed. In addition, a sensory evaluation of each product’s color, odor, taste, appearance and overall acceptability characteristics was performed using a 9-point hedonic scale by 30 untrained panelists. The results indicated that all values were significant difference (p<0.05), except for the pH and total soluble solid values. As the amounts of gac fruit aril increased, lycopene value and percentage of antioxidant inhibition values also significantly increased. The microbiological results demonstrated that total plate count followed in accordance with standard regulation. The results of sensory evaluation indicated that color, odor, taste, appearance and overall acceptability of corn milk products were significant difference. The supplementation of 2% of gac fruit aril showed the highest scores of taste, appearance and overall acceptability of 6.43, 6.53 and 53 งสุดคือ 26.60, respectively. Keywords aril ; gac fruit ; corn milkReferences
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Vuong, L.T., Franke, A. A., Custer, L.J., & Murph, S. P. (2006). Momordica cochinchinensis Spreng. (gac) fruit
carotenoids reevaluated. J. Food Comps, 19(6-7), 664-668.
Wanapa, S. (2011). Superfruit gac fruit is the best local crop. Agricultural Housing Journal, 35(4), 75-90.
(in Thai)
Wirivutthikorn, W. (2020). Appropriate ratios of gelatin on pineapple juice gummy production supplemented with
gac fruit aril. King Mongkut’s Agricultural Journal, 38(3), 400-407. (in Thai)
Wirivutthikorn, W. (2022). Product development of banana blended corn milk and soy milk beverage. In
Conference Proceedings The 15 Research Administration Network Conference. (pp.403-414).
Bangkok. (in Thai)
Yeesaeng, J. (2017). The study of phytochemical and antioxidant activity of Thai gac and gac product. In
Conference Proceedings The 9th NPRU National Academic Conference. (pp.35-44). Nakhon Pathom.
(in Thai)
International Inc. Arlington Virginia, USA.
Aoki, H., Kieu, N. T., Kuze, N., Tomisaka, K., & Chuyen. N. V. (2002). Carotenoid pigments in GAC fruit
(Momordica cochinchinensis SPRENG). Biosci Biotechnol Biochem, 66(11), 2479-2482.
Apichartsrangkoon, A., Wongfhun, P., & Gordon, M. H. (2009). Flavor characterization of sugar-added
Pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
Journal of Food Science, (74), 643-646.
Buadilok, N., & Oupathumpanont, O. (2022). Development of high lycopene edible film from gac aril. Burapa
Science Journal, 27(1), 31-47. (in Thai)
Chaikulsareewath, A. (2012). Production of drinking yogurt fortified with gac fruit. Food Technology Siam
University, 7(1), 23-30. (in Thai)
FDA Bacteriological Analytical Manual (BAM). (2008). Chapter 3 and 18. Retrieved October 13, 2008,
from http://www.fda.gov/ Food/ Science Research /Laboratory Methods/ Bacteriological
Analytical ManualBAM/default.htm
Fish, W. W., Perkins-Veazie, P., & Collins, J. K. (2002). A quantitative assay for lycopene that utilizes reduced
volumes of organic solvents. Journal of Food Composition and Analysis, 15, 309- 317.
Jan, A., & Masih, E. D. (2012). Development and quality evaluation of pineapple juice blend with carrot and
orange juice. International Journal of Scientific and Research Publication, 2(8), 1-8.
Kanenok, S. (2018). Product development of gac fruit yoghurt. DRIRDI Research for Community Service Journal,
4(1), 92-100. (in Thai)
Manok, S., & Lincharoen, P. (2015). Investigating antioxidant activity by DPPH, ABTS and FRAP assay and total
phenolic compounds of herbal extracts in Ya-Hom Thepphachit. Advanced Science, 15(1), 106–117. (in
Thai)
Ngamlamai, S. (2007). Effect of raw material and processing on quality of corn milk. Master of Science (Food
Science and Technology). Chiang Mai University. (in Thai)
Nualkaekul, S. (2003). Development of enriched dietary fiber corn beverage from corn cake. Master of Science
(Agro-Industrial Product Development). Kasetsart University. (in Thai)
Paralee, P., Praychoen, P., & Phongtongpasuk, S. (2013). Effect of thermal treatment on phytochemical content
and antioxidant activity of gac juice. Burapa Science Journal, 18(2), 90-96. (in Thai)
Paseephol, T., Injun, N., & Sukmark, S. (2017). Development of sterilized soy milk mixed with mango juice.
Conference Proceedings The 13th Mahasarakham University Research Conference. (pp.465-471).
Mahasarakham. (in Thai)
Phamonprawat, K. (2013). Gac, a very valuable local plant. (1st ed). Bangkok: Phan villagers publishing house. (in
Thai)
Punkaew, T., Hnongkhunsan, K., & Baipong, S. (2016). The appropriate amount of maltodextrin for gac aril
powder processing. J. of Food Science and Technology, 1, 1-10. (in Thai)
Revilla, P., Anibas, C. M., & William, F. T. (2021). Sweet corn research around the world 2015–2020. Agronomy,
11(534), 1-49.
Ruangthamasingh, R., Piyasuwanying, P., & Siriwong, N. (2016). Formulation development of milk pudding
substituted with corn milk. KKU Sci. J., 44(2), 345-354. (in Thai)
Ryall, A. L, & Lipton, W. J. (1997). Handling, transportation and storage of fruits and vegetables. Vol 1. Westport,
C.T..: AVI Publishing Co.
Satsue, N. (2019). Product development of imitation milk from water caltrop. Master of Science (Home
Economics). Rajamangala University of Technology Phra Nakhon. (in Thai)
Tanongkankit, Y., Narkprasom, K., & Narkprasom, N. (2016). Effect of processing on physical property and
carotenoid content in natural food colorant from gac aril. J. of Food Technology Siam University,
11(1), 47-57. (in Thai)
Tantaphanichakul, R. (2004). Food chemistry. (2 nd ed). Bangkok: Ramkhamhaeng University Press. (in Thai)
Thai Industrial Standards Institute Ministry of Industry. (2015). Thai community product standard soy bean milk
(CPS.529/2015). (1st ed). Bangkok: Thai Industrial Standards Institute. (in Thai)
Thepyothin, W., Senawong, N., & Muangprom, J. (2011). The quality and consumer acceptance of corn milk
powder with sugar coating and pasteurized process. RMUTP Research Journal Special Issue, 192-202.
(in Thai)
Ulziijargal, E., Yang, J. H., Lin, L. Y., Chen, C. P., & Mau, J. L. (2013). Quality of bread supplemented with
mushroom mycelia. J. of Food Chem, 138, 70-76.
USDA Agricultural Research Service. (2008). Mango, raw. USDA National Nutrient Database for Standard
Reference, Release 21.
Vuong, L.T., Franke, A. A., Custer, L.J., & Murph, S. P. (2006). Momordica cochinchinensis Spreng. (gac) fruit
carotenoids reevaluated. J. Food Comps, 19(6-7), 664-668.
Wanapa, S. (2011). Superfruit gac fruit is the best local crop. Agricultural Housing Journal, 35(4), 75-90.
(in Thai)
Wirivutthikorn, W. (2020). Appropriate ratios of gelatin on pineapple juice gummy production supplemented with
gac fruit aril. King Mongkut’s Agricultural Journal, 38(3), 400-407. (in Thai)
Wirivutthikorn, W. (2022). Product development of banana blended corn milk and soy milk beverage. In
Conference Proceedings The 15 Research Administration Network Conference. (pp.403-414).
Bangkok. (in Thai)
Yeesaeng, J. (2017). The study of phytochemical and antioxidant activity of Thai gac and gac product. In
Conference Proceedings The 9th NPRU National Academic Conference. (pp.35-44). Nakhon Pathom.
(in Thai)
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Published
2023-01-04
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