Search results for: Naruemon Phongaksorn

Authors: Naruemon Phongaksorn

Abstract:

The biofuel consumption has increased significantly over the decade resulting in the increasing request on agricultural land for biofuel feedstocks. However, the biofuel feedstocks are already stressed of having low productivity owing to inappropriate agricultural practices without considering suitability of crop land. This research evaluates the land suitability using GIS-integrated Analytic Hierarchy Processing (AHP) of biofuel crops: cassava, at Chachoengsao province, in Thailand. AHP method that has been widely accepted for land use planning. The objective of this study is compared between AHP method and the most limiting group of land characteristics method (classical approach). The reliable results of the land evaluation were tested against the crop performance assessed by the field investigation in 2015. In addition to the socio-economic land suitability, the expected availability of raw materials for biofuel production to meet the local biofuel demand, are also estimated. The results showed that the AHP could classify and map the physical land suitability with 10% higher overall accuracy than the classical approach. The Chachoengsao province showed high and moderate socio-economic land suitability for cassava. Conditions in the Chachoengsao province were also favorable for cassava plantation, as the expected raw material needed to support ethanol production matched that of ethanol plant capacity of this province. The GIS integrated AHP for biofuel crops land suitability evaluation appears to be a practical way of sustainably meeting biofuel production demand.

Keywords: Analytic Hierarchy Processing (AHP), Cassava, Geographic Information Systems, Land suitability

Procedia PDF Downloads 164

Authors: Naruemon Prapasuwannakul

Abstract:

Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively.

Keywords: Gyoza skin, sensory, soymilk residue, wheat flour

Procedia PDF Downloads 367

Authors: Naruemon Prapasuwannakul, Supitcha Boonchai, Nawapat Pengpengpit

Abstract:

The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation.

Keywords: ice cream, germinated brown rice, coconut pulp, milk, cream

Procedia PDF Downloads 189