https://so06.tci-thaijo.org/index.php/vrurdistjournal/issue/feed VRU Research and Development Journal Science and Technology 2020-01-01T14:21:04+07:00 ผศ.ดร.มนัญญา คำวชิระพิทักษ์ rdi_published@vru.ac.th Open Journal Systems <p>A journal to be a medium for disseminating research papers in science and technology. To researchers and general people Promote cooperation in exchanging opinions, knowledge, experience in science and technology research between institutions.</p> <p>ISSN 2351-0366 ( Print )</p> https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233423 COMPARISON GEL BEHAVIOR, RHEOLOGY PROPERTIES AND SOME PHYSICO PROPERTIES OF JELLOSE FROM SWEET AND SOUR TAMARIND VARIETIES OF THAILAND 2019-12-31T16:03:49+07:00 พรรณวดี จุลภักดิ์ woatthichai.na@kmitl.ac.th วุฒิชัย นาครักษา woatthichai.na@kmitl.ac.th <p>This research aims to comparison of Gel Behavior, Rheology Properties and some Physico Properties of Jellose from sweet (Sri Chom Phu veriety) and sour (Grà Daan variety) Tamarind seed. The molecular weight of the gellose found that sour Jellose had a molecular weight of 4×10<sup>5</sup> Daltons, about 70% more than sweet Jellose, which has a molecular weight in Range &lt;4×10<sup>5</sup> Daltons, approximately 35% and Daltons in the range of 4×10<sup>5</sup>, approximately 49%. In terms of Water absorption index (WAI) and water solubility index (WSI) found that sweet Jellose had water absorption index (WAI) and water solubility index (WSI) more than sour Jellose with statistical significance at 95% confidence level. And the study of gel characterictic of Jellose from by a factorial experiment plan in complete random design (CRD). The factors used in the study are 2 factors. The factor one is the concentration of gellose with 3 levels as follows: 1%, 1.5% and 2%. The factor two is the pH value with 3 levels as follows: 3, 4 and 5. Found that sour gellose had higher gel strength than sweet gellose with statistical significance at 95% confidence level. Both gellose at 2% concentration at pH3 gives the highest gel strength. By increasing the concentration will increase the gel strength while the increase in pH results in a weak gel and decreased gel strength. When study the rheology properties of Jellose with rheometer. Found that the flow behavior of both gellose at 2% concentration at pH3 showed&nbsp;</p> <p>the flow behavior Non-newtonian pseudoplastic type and sour Jellose has a viscosity greater than sweet Jellose. And when study the viscoelastic properties of Jellose found that both Jellose have a storage modulus (G'), more than loss modulus (G") which indicates the state of elastic or the characteristics of solid-like. In terms of emulsifying properties, it showed that the emulsifying activity (EA) and emulsion stability (ES) of both Jellose showed no statistically significant difference at 95% confidence level.</p> 2019-12-31T00:00:00+07:00 Copyright (c) 2019 https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233425 AN INNOVATIVE PLA-RA MON CUBE PRODUCT: MON COMMUNITY IN NORTH SALA DAENG, SAMKHOK, PATHUMTHANI 2019-12-31T11:39:53+07:00 นันท์ปภัทร์ ทองคำ nunpaphat@vru.ac.th วัฒนี บุญวิทยา rdi_published@vru.ac.th ภาสุรี ฤทธิเลิศ rdi_published@vru.ac.th หรรษา เวียงวะลัย rdi_published@vru.ac.th อัณนภา สุขลิ้ม rdi_published@vru.ac.th ณัฐวุฒิ หัตถดล nathmyai@gmail.com <p>Pla Ra Mon (a traditional Mon’s salt fermented fish) is a key ingredient in cooking ethnic Mon recipes, for example, Pla Ra Ron, Pla Ra Song Kreung, Pla Ra Sub.&nbsp; Pla Ra Mon was innovatively created into a new product called Pla Ra Mon cube which can be used instantly in cooking compared to a traditional Pla Ra Mon.&nbsp; Through this way, Mon food heritage culture was as well indirectly conserved.&nbsp; The purpose of this study was to produce Pla Ra Mon cube using the following steps: tray drying Pla Ra Mon at 70 °C for 25 min, powdering dried Pla Ra Mon with a blender, mixing with glycerin; and forming a cube by which each cube weighed approximately 25 g using a fabricated laboratory scale hand-press machine.&nbsp; Results showed that optimum glycerin content was 9% by powdered Pla Ra Mon.&nbsp; Increasing glycerin content yielded an increase in hardness, cohesiveness, stickiness and chewiness textural parameters, on the other hand, a<sub>w</sub> was decreased.&nbsp; Sensory evaluations was performed in a laboratory on Pla Ra Ron recipe using an innovative Pla Ra Mon cube.&nbsp; Acceptance scores on color were not different, whereas odor and flavor acceptance scores were lowered with increased glycerin content.&nbsp; Total plate count, yeast and mold was in accordance with Thai Community Product Standard (135/2557).&nbsp; When sensory tested in Mon community located at North Sala Deang, Samkhok, Pathumthani, likewise, Pla Ra Ron recipe cooked with Pla Ra Mon cube was not differed from that of traditional Pla Ra Mon.&nbsp;</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233427 THE RELATIONSHIP BETWEEN THE LOGISTICS PERFORMANCE INDEX ON THE ECONOMY AND TRANSPORTATION SYSTEM OF THAILAND 2019-12-31T11:47:32+07:00 ประภาวรรณ แพงศรี prapawan@vru.ac.th สิริรัตน์ พึ่งชมภู sirirat.pungchompoo@gmail.com <p>The objective of this research was to prioritize the projects that affect the future transportation model changes and to study the relationship between the Logistics Performance Index (LPI) with the economy and transportation system of Thailand using the Analytical Hierarchy Process: AHP and Structural Equation Modeling: SEM. The result found that the most important aspects are customs operations and the Eastern Economic corridor: EEC was the first major project affecting the Thai economy. The relationship between Logistics Performance Index on the economy and the transportation system of Thailand found that transportation factors affect the economy of the country less than economic observation variables used in econometric models.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233428 THE STUDY OF CONSERVATION METHODS FOR NATIVE SWEETS TO BE A LEARNING SOURCE AND PROMOTING TOURISM ROUTES IN PHETCHABURI PROVINCE 2019-12-31T11:51:57+07:00 ณปภา หอมหวล napapha4515@gmail.com ชนานุช เงินทอง chananutn@hotmail.com <p>This research was to study guidelines for the conserving of Phetchaburi local desserts by collecting recipes of Phetchaburi local desserts and creating eco-tourism routes of Phetchaburi local desserts, to study consumers, satisfaction with Phetchaburi local desserts by testing on color, odor, taste, texture and overall preference By using the 7-Point Hedonic Scaling method.&nbsp;Frequency distribution, percentage, mean, average percentage, mean and average percentage and variance ANOVA were the statistical methods used to analyze the data. The results were which found that the second formula of Kanom Ko was the most acceptable in Muang district in all aspects, preference 6.45, 6.38, 6.25, 6.00 and 6.60. The of Khanom Khai Maeng Da was the most acceptable in Ban Laem district in all aspects, preference 6.35, 6.76, 6.80, 6.77, 6.80 The first formula of Khanom Mor Kaeng was the most acceptable in Ban Lad district in all aspects, preference 6.55, 6.30, 6.55, 6.30 and 6.60. The third formula of Khao Fang Peak was the most acceptable in Nong Ya Plong district in all aspects, preference 6.18, 6.20, 6.38, 6.58 and 6.59. The second formula of Tanod Chuam was the most acceptable in Cha-Am district in all aspects, preference 6.39, 6.38, 6.50, 6.59, 6.69. The second formula of Khanom Tan was the most acceptable in Tha-Yang district in all aspects preference 6.37, 6.44, 6.47, 6.59, 6.65. The second formula of Khanom Khao Niew Tad was the most acceptable in Khao-Yoi district in all aspects, preference 6.47, 6.24, 6.55, 6.60, 6.60.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233429 EFFECTS OF STEM SOAKING TREATMENT ON CASSAVA GROWTH 2019-12-31T11:55:31+07:00 ภารดี แซ่อึ้ง fengpds@ku.ac.th <p>Study of stem soaking treatment effects on cassava growth was studied at Phranakhon Si Ayutthaya area. Planting time was during June-August 2018. Experiment design was split plot design with 4 replications, 5 main factors (5 soaking treatments; unsoaking, water soaking, fruit bio-extract soaking, fish bio-extract soaking and vermicompost tea soaking) and 2 sub factors (2 cassava varieties; Heaw Bong 80 and Kasetsart 72). The results showed that fruit bio-extract soaking in Heaw Bong 80 gave the highest above-ground growth and under-ground growth; 31.53 cm height, 12.93 grams of branch-leaves fresh weight per plant, 2.64 grams of branch-leaves dry weight per plant, 11.72 grams of root fresh weight per plant, 1.13 grams of root dry weight per plant, when compared with other soaking treatments and every soaking treatments in Kasetsart 72.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233430 PHYTOCHEMICAL TOTAL PHENOLIC CONTENT TOTAL FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY FROM NELUMBO NUCIFERA GAERTN 2019-12-31T16:03:51+07:00 ณพัฐอร บัวฉุน napattaorn@vru.ac.th <p>The aim of present study is to screen the phytochemical, total phenolic content, total flavonoid content and antioxidant activity of <em>Nelumbo nucifera</em> Gaertn from both fresh and dried. The <em>Nelumbo nucifera</em> Gaertn both fresh and dried such as pollen leaf stalk ovary and petal extraction by ethanol. The crude extract of <em>Nelumbo nucifera</em> Gaertn analysis total phenolic content, total flavonoid content and antioxidant activity using DPPH Radical Scavenging method by UV-VIS Spectrophotometer. In this study, the Phytochemical screening of <em>Nelumbo nucifera</em> Gaertn extracts from both fresh and dried were flavonoids, coumarins, saponin, tannins, phlobatannins, and terpenoids. The extract both fresh and dried <em>Nelumbo nucifera</em> Gaertn showed the highest total phenolic content and total flavonoid content which was of about 798.00 and 607.60 &nbsp;mg GAE/g extract and of about 69.82 and 65.25 mg QE/g extract, respectively. The antioxidant activity using DPPH free radical scavenging method extracts of both fresh and dried <em>Nelumbo nucifera</em> Gaertn pollen is the highest antioxidant activity with EC<sub>50</sub> values of 2.03 และ 1.99 mg/mL, respectively.</p> 2019-12-31T00:00:00+07:00 Copyright (c) 2019 https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233431 ANTIOXIDANT ACTIVITY BY CHITOOLIGOSACCHARIDES OF CHITOSANASE FROM SAMANCA SAMAN (JACQ) MERR., LEUCAENA LEUCOCEPHALA DE WIT, ORYZA SATIVA RD. 6 AND SORGHUM VULGARE KU 630 2019-12-31T12:05:35+07:00 มานะ ขาวเมฆ mana@vru.ac.th <p>This research was aimed to study the antioxidant activity by chitooligosaccharides of chitosanase from two weeks seedlings, <em>Samanca saman</em> (Jacq) Merr., <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>&nbsp;<strong>Oryza sativa</strong></em> RD. 6 and <em>Sorghum vulgare</em> KU 630 with 0.1 molar acetate buffer. The specific activity were 0.0061-10.8040 units/mg. The chitosanase from <em>Samanca saman</em> (Jacq) Merr. had the highest specific activity and decreased from <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>&nbsp;<strong>Oryza sativa</strong></em> RD. 6 and <em>Sorghum vulgare</em> KU 630, respectively. The optimum pH were extracted from <em>Samanca saman</em> (Jacq) Merr., <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><strong><em>Oryza sativa</em></strong> RD. 6 and <em>Sorghum vulgare</em> KU 630 of 4.5, 3.5, 4.5 and 4.5, respectively. The optimum temperature were extracted from <em>Samanca saman</em> (Jacq) Merr., <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>&nbsp;<strong>Oryza sativa</strong></em> RD. 6 and <em>Sorghum vulgare</em> KU 630 of 45, 45, 45 and 65 °C, respectively. Chitooligosaccharides obtained from the digestion of chitosanase&nbsp; which extracted from <em>Samanca saman</em> (Jacq) Merr., <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><strong><em>Oryza sativa</em></strong> RD. 6 and <em>Sorghum vulgare</em> KU 630 were used for digestion 30 min that will be chitooligosaccharides of 1-6 ((GlcN)<sub>1-6</sub>). The small molecules of (GlcN)<sub>2</sub> and (GlcN)<sub>3</sub> were increased when the incubation time is increased to 1, 2 and 4 hours, while (GlcN)<sub>4</sub>, (GlcN)<sub>5</sub> and (GlcN)<sub>6</sub> were decreased. The large molecules ((GlcN)<sub>4</sub>, (GlcN)<sub>5</sub> and (Glc)<sub>6</sub>) of <em>Samanca saman</em> (Jacq) Merr. were incubated for 30 minutes that had the highest and <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>&nbsp;<strong>Oryza sativa</strong></em> RD. 6 and <em>Sorghum vulgare</em> KU 630, respectively. Chitooligosaccharides obtained from chitosanase</p> <p>of <em>Samanca saman</em> (Jacq) Merr., <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>&nbsp;</em><strong><em>Oryza sativa</em></strong> RD. 6 and <em>Sorghum vulgare</em> KU 630 can antioxidant when tested using DPPH and 1,10 phenanthrolene. In order of which <a href="http://www.rspg.or.th/plants_data/plantdat/mimosoid/lleuco_1.htm"><em>Leucaena leucocephala </em>de wit, </a><em>Samanca saman</em> (Jacq) Merr.<strong>,<em> Oryza sativa</em></strong> RD. 6 and <em>Sorghum vulgare</em> KU 630. Chitooligosaccharides from <em>Samanca saman</em> (Jacq) Merr. and <em>Leucaena leucocephala</em> de wit were able to antioxidant better than BHT when compared with the EC<sub>50</sub>.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233432 EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF ÉCLAIR 2019-12-31T12:10:54+07:00 สุพิชญา คำคม supichaya_culinary@hotmail.com หทัยชนก ลี้ปฐมากุล Hlspiral@hotmail.com <p>The objective of this study was to investigate the physical, nutritional and sensory characteristics of Éclair substituted with different levels (0, 10, 20, 30, 40 and 50%) of purple sweet potato flour (PSPF) as sources of anthocyanin. colour parameters (lightness (<em>L</em>*), redness (<em>a</em>*) and yellowness (<em>b</em>*)) of all Éclair were measured using a Hunter colorimeter. <em>L</em>* and <em>b</em>* values of Éclair decreased while <em>a</em>* value increased with increase in level of PSPF from 0 to 50%. Sensory evaluation showed that Éclair substituted with 30% PSPF was acceptable. In addition, colour and sensory qualities of patties incorporated with purple sweet potato (PSP) at different levels (0, 15, 20 and 25%) were studied. PSP addition up to 25% had effect on the colour of patties and increased <em>a</em>* value, while decreasing the <em>L</em>* and <em>b</em>* values of the patties. The patties incorporated with 25% PSP improved the overall sensory acceptance. The analysis of chemical composition of Éclair (100 grams) had carbohydrate content of 26.85%, protein content of 5.50%, fat content of 11.38%, ash content of 0.90%, moisture content of 55.37% and found microorganism less than 1.8 x 10<sup>3</sup> (CFU/g). Therefore, it can be concluded that the Éclair substituted with 30% PSPF and patties incorporated with 25% PSP improved the nutritional and the sensory characteristics of Eclair products.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233433 CHEMICAL PROPERTIES, ANTIOXIDANT ACTIVITY AND SENSORY EVALUATION OF FERMENTED VINEGAR FROM 3 CULTIVARS OF PUMMELO 2019-12-31T12:18:32+07:00 วิลาวัลย์ บุณย์ศุภา wilawanboonsupa@ymail.com กนกพร ละมัย rdi_published@vru.ac.th ชุติมา อุทัยหงษ์ rdi_published@vru.ac.th สุปรียา เทพาลุน rdi_published@vru.ac.th อรทัย วังหิน rdi_published@vru.ac.th พจพร ศรีแก่นทราย rdi_published@vru.ac.th รุ่งนภา สรวงศิริ rdi_published@vru.ac.th อนุวัฒน์ ฝ่ายเทศ rdi_published@vru.ac.th <p>This study was conducted to produce fermented vinegars from three cultivars of pummelo, namely Thong Dee, Takoy and Tubtim Siam cultivars. The aim of the present study was to determine the chemical properties of the vinegars and their antioxidant activities. Sensory evaluation of the vinegars based on the-9 point hedonic rating scale was included in this study. Vinegar fermentation was performed by inoculating 10% (v/v) of <em>Acetobacter pasteurianus</em> into each of three rice wines with their initial alcohol content were adjusted to 4 %(v/v). The fermentation was conducted for 15 days at ambient temperature ( 30 <sup>0</sup>C) and sampling was performed at 5-day intervals. It was observed for all samples that the level of alcohol decreased continuously over the fermentation period, which was consistent to the increased level of total acidity. At the end of the fermentation process the fermented vinegar produced from the Thong Dee exhibited the highest level of acetic acid of 5.46 %. Antioxidant activities observed for the vinegars produced from the Thong Dee, Tubtim Siam and Takoy cultivar were 57.75 55.31 and 33.65 %, respectively. The results of the consumer acceptance test of ready-to-drink fermented pummelo vinegar showed that the average score of overall acceptance was not significantly different. (P ≥ 0.05). The score was like moderately.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233435 PRODUCT DEVELOPMENT OF CHONG ARANG COMMUNITY : CHAYA HERBAL TEA WITH ROASTED BLACK GLUTINOUS RICE AROMA 2019-12-31T12:27:29+07:00 ธิติยา ผจงพฤทธิ์ rdi_published@vru.ac.th จุรีมาศ ดีอำมาตย์ home_ecovru2@hotmail.com สินีนาถ สุขทนารักษ์ home_ecovru2@hotmail.com เบญจางค์ อัจฉริยะโพธา home_ecovru2@hotmail.com พัชรลักษณ์ วัฒนไชย home_ecovru2@hotmail.com กนกวรรณ ปุณณะตระกูล home_ecovru2@hotmail.com วีระศักดิ์ ศรีลารัตน์ home_ecovru2@hotmail.com มนัญญา คำวชิระพิทักษ์ manunya@vru.ac.th <p>The objective of this research was developed Chaya Harbal Tea with roasted black glutinous rice aroma to be a guideline for production as a product of the community of Ban Khlong A Rang community, Sra-Kaew Province. The treatments were ratio of dried chaya leaves (<em>Cnidoscolus aconitifolius ssp.aconitifolius breckon</em>)&nbsp; and roasted black glutinous rice at 100: 0, 70: 30 and 40:60, which contained 2 grams of samples in a 6.5 x 5 cm in sachet tea bag. The results showed that the tea made of 40% dried chaya tea leaves and 60% roasted black glutinous rice was the best treatment as formula 3.&nbsp; The moisture content of dried chaya tea leaves was 10.36%. The color parameters of Chaya tea leaves were 42.43 (L*), 1.37 (a*) and 5.00 (b*) and its color was dark brown green color. The roasted black glutinous rice had 12.33% moisture content.&nbsp; The L*, a* and b* values of the roasted black glutinous rice&nbsp; ​​ were equal to 42.43, 10.33 and 5.20, respectively. Wheareas, the color of the selected Chaya herbal tea with roasted black glutinous rice aroma formula 3 were 42.40 (L*), 1.43 (a*) and 8.5 (b*).&nbsp; The sensory evaluation of the brewed tea was determined using hedonic 9-point scale. The color, clarity, smell, feeling after test, overall liking&nbsp; score of the formula 3 was 7.32, 7.61, 7.03, 7.00 and 7.26 respectively.</p> 2019-12-31T00:00:00+07:00 Copyright (c) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/233560 ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENTS OF CRUDE ETHANOLIC EXTRACT FROM MATAT (DILLENIA INDICA) 2020-01-01T14:21:04+07:00 สิตา ทิศาดลดิลก sita@vru.ac.th เอื้อมพร รัตนสิงห์ rdi_published@vru.ac.th <p>Dillenia indica (Matat)) is locally plant in Pathumthani. The fruits are normally used as flavoring agent for curries. Matat plants are used as decoration and locally medicine. The objectives of this research were to analyze the amount of total phenolic and to evaluate antioxidant activities of all crude extracts using DPPH and FRAP assay. Both peel and pulp of fresh and dried Matat were studied. Matat fruits were collected from the village in Pathumthani Province. Fresh Matat fruits were dried at 40-45 <sup>O</sup>C for 48 hours. It was found that the level of moisture from both peels and flesh of fresh Matat were 88.40% and 69.19%, respectively. The percentage yield of crude extracts from dried Matat flesh was the highest (19.06%), whereas the lowest percentage yield of crude extracts was from fresh Matat peels (2.34%). The total phenolic contents of the crude extracts were determined by the Folin–Ciocalteu method using gallic acid as the standard solution. It was found that the level of total phenolic content of crude extracts of both peels and flesh of fresh and dried Matat were 70.91, 10.29, 67.10, and 80.34 mg gallic acid equivalent/ g sample, respectively. The test of antioxidant activities from both peels and flesh of fresh and dried Matat in ethanol via DPPH method was performed. The IC50 values of the fresh and dried Matat peels were obtained at 0.017 mg/ml and 0.26 mg/ml, respectively. By contrast, the IC50 values of the fresh and dried Matat flesh were 0.019 mg/ml and 0.004 mg/ml, respectively. Finally, the IC50 values of the test of antioxidants via FRAP method were&nbsp;79.634, 0.135, 73.388, and 144.785 mgEqFeSO4 / g sample, respectively. These finding suggest that the extract of dried fruit pulp and friut peels of Matat have high content of phenols and flavonoid may presented the potent antioxidant and anticancer activities. Further study should be determinated.</p> 2019-12-31T00:00:00+07:00 Copyright (c)