Papers by TRA TRAN THI THU
Polish Journal of Food and Nutrition Sciences, May 17, 2024
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Polish Journal of Food and Nutrition Sciences, Oct 9, 2023
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IOP Conference Series: Earth and Environmental Science, 2021
Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bake... more Grape pomace is a rich source of dietary fibers and phenolic compounds; it has been added to bakery products to enhance their dietary fiber content and antioxidant activity. Nevertheless, the Insoluble Dietary Fiber (IDF) content of grape pomace is significantly higher than the Soluble Dietary Fiber (SDF) content, the IDF/SDF ratio of bakery products was much higher than the recommended value of 3:1 from the dietetic associations. In this research, grape pomace was treated with cellulase preparation to partially convert IDF to SDF. The appropriate conditions of the cellulolytic treatment were as follows: initial moisture content of grape pomace of 7.5 g water/g dry basis, cellulase concentration of 6 U/g dry basis and treatment time of 1 h. Under these conditions, the SDF content increased by 20% and the IDF/SDF ratio decreased by 23.2%. Then, the enzyme-treated grape pomace (ETGP) and untreated grape pomace (UGPM) were separately mixed with wheat flour for cookie formulation; the g...
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IOP Conference Series: Earth and Environmental Science, 2021
Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, w... more Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity t...
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Biscuits, which are loved by many consumers, often provide a high level of energy because they ar... more Biscuits, which are loved by many consumers, often provide a high level of energy because they are rich in sugar, flour, fat and low in fiber. Fiber plays an important role in preventing constipation, cardiovascular diseases and obesity, so the current trend of manufacturers is to create high-fiber biscuit lines. Defatted copra meal (DCM) is a rich source of fiber and is added to biscuits to increase the fiber content of the cake. In this study, defatted copra meal, after being hydrolysed with the enzyme Cellulast1.5L (HDCM), will be used to replace wheat flour with different ratios, from 10% to 40%, in fiber rich biscuit recipe. The hydrolysis of DCM was carried out with an enzyme concentration of 5U/g dry matter, for 30 minutes. The obtained HDCM has a soluble fiber (SDF) content of 7.3% dry matter, an increase of 2.43 times compared to the DCM sample. At the same time, the ratio between insoluble fiber and soluble fiber (IDF/SDF) of HDCM also decreased by 2.64 times compared to t...
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Mit la loại trai cây nhiệt đới co hương vị độc đao, tuy nhien thời gian bảo quản sản phẩm mit chế... more Mit la loại trai cây nhiệt đới co hương vị độc đao, tuy nhien thời gian bảo quản sản phẩm mit chế biến tươi chỉ khoảng 1 – 2 ngay. Nghien cứu nay nhằm mục đich keo dai thời gian bảo quản của sản phẩm mit chế biến tươi. Chung toi đa tiến hanh 2 loạt thi nghiệm. Đầu tien, khi nghien cứu điều kiện xử lý trước đong goi va cac loại bao bi, những mui mit đa lột sẵn được bao goi trong khay PS va mang PVC được xử lý với ozone va khong khi nong trong những điều kiện khac nhau. Sau đo, với phương phap MAP, mẫu thi nghiệm được bao goi trong mang PA co bổ sung những loại khi khac nhau như N 2 100%; O 2 ham lượng cao, chân khong. Mẫu được bảo quản ở 5 o C, được kiểm tra định kỳ tổng số vi sinh vật hiếu khi va một vai chỉ số hoa lý khac. Kết quả bảo quản tốt nhất thu được khi xử lý mẫu mit chế biến tươi bằng khi ozone trong 1 phut, sau đo bảo quản trong moi trường 100% N 2 . Cac mẫu nay sau 7 ngay bảo quản khong thay đổi đang kể về cac chỉ tieu chất lượng bao gồm tinh chất cảm quan va tinh chất ...
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Journal of Science and Technology Issue on Information and Communications Technology, 2019
High fiber snack foods are attracting consumers’ attention due to their health benefits. In this ... more High fiber snack foods are attracting consumers’ attention due to their health benefits. In this research, corn meal and polydextrose are co-extruded with a twin-screw extruder and the screw speed is varied from 150 to 190 rpm. The objective of the research is to evaluate the effects of screw speed on the product quality. As the screw speed is increased, the expansion ratio and crispness of the fried extrudate are enhanced while the bulk density and hardness are reduced. Increase in screw speed results in increased water absorption index and water solubility index of the product. As the screw speed is increased, the mechanical energy of the extrusion process is also increased. The screw speed has significant correlation with the expansion index, bulk density and texture properties of the fried extrudate (p < 0.05).
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Use your smartphone to scan this QR code and download this article TÓM TẮT Bánh bích quy, loại th... more Use your smartphone to scan this QR code and download this article TÓM TẮT Bánh bích quy, loại thực phẩm được yêu thích bởi nhiều đối tượng tiêu dùng, thường cung cấp mức năng lượng cao vì giàu đường, bột, béo và ít chất xơ. Chất xơ đóng vai trò quan trọng trong việc ngăn ngừa bệnh táo bón, các bệnh về tim mạch và bệnh béo phì, vì vậy xu hướng chung hiện nay của các nhà sản xuất là tạo ra những dòng bánh bích quy giàu xơ. Bã cơm dừa tách béo (DCM) là nguồn thực phẩm giàu chất xơ, được bổ sung vào bánh bích quy nhằm tăng hàm lượng xơ cho bánh. Trong nghiên cứu này, bã cơm dừa tách béo, sau khi được thủy phân bằng chế phẩm enzyme Cellulast1.5L (HDCM), sẽ được dùng để thay thế bột mì với những tỷ lệ khác nhau, từ 10% đến 40%, trong công thức làmbánh bích quy giàu xơ. Quá trình thủy phânDCMđược thực hiện với nồng độ enzyme là 5U/g chất khô, thời gian 30 phút. HDCM thu được có hàm lượng chất xơ hòa tan (SDF) đạt 7.3% chất khô, tăng 2.43 lần so với mẫu DCM. Đồng thời tỷ số giữa chất xơ kh...
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AIP Conference Proceedings, 2017
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Science & Technology Development Journal - Engineering and Technology, Apr 10, 2020
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Science & Technology Development Journal - Engineering and Technology
Coffee husks (CHs) is a high biological activity by-product of the coffee bean industry, but curr... more Coffee husks (CHs) is a high biological activity by-product of the coffee bean industry, but currently, in Vietnam, it has not been used properly in the food industry. This study was conducted to investigate the combined cellulolytic and pectinolytic enzymes to increase the polyphenol extractability of coffee husks. The red ripe Robusta coffee cherries from Dăklak province, Vietnam were blanched, peeled and the coffee husks was then extracted. The effects of pectinase content (from 0 to 800 U/gCHs), cellulase content (from 0 to 800 U/gCHs), pH (from 3.0 to 5.0), temperature (from 40◦C to 60◦C), CHs: solvent ratio (from 1: 6 to 1:12) and extracted time (from 60 minutes to 120 minutes) on soluble solid content (SSC), total polyphenol content (TPC) and antioxidant activity were investigated. The appropriate conditions for the treatment were pectinase dosage of 600 U/gCHs, cellulase dosage of 400 U/gCHs, pH 4.0, temperature 50◦C, CHs:soluble ratio = 1:10 and incubation time of 60 min un...
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