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Conference. Proceredin gs

The 5 Rojobhot University Nolionol & lntemotionol Beselrch ond Rcodemic Conferenco

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I DECEIUBER 2-5,2418 ,l

,l '' ,,:i,,.. :. '.,i ,.: :: .ir. ... . Phetchaburi Rajabhat U niverslty

lnterdisciplinory ond Creotive lnnovqtions to Promote st Foundotion Beseorch in the 21 Century

2-5 Dacember 2018 Phetchoburi Bojbhot University , Phelchoburi, Thoilond

Address:38 lv{oo 8, Iambon Nawung, Mueang, Phetchaburi 76000 E-mait : researchpmait.pbru.ac.th Tel. : 032-708-608, A3?-493-277 Fax: 032-708-608 , A12-49t27-; Session: Science and Health Science 2 (SHS 2) Room:25604

Presentation Time No Presenter Paper Title 13.00-13.15 Design and Architecture of a Mobile Hand Rehabilitation 1 l\ilatthew Chin Heng Chua System for Stroke Patients 13.15-13.30 Development of a wearable gait rehabilitation device with 2 Matthew Chua C.H tactile-based stimulation 13.30-13.45 Ergonomic factors and work-related musculoskeletal disorder 3 Narupawan Prommawai among rock salt workers in Bandung district, province 13.45-14.00 The Effects of Molasses Content and Fermentation Time on 4 Naveed Zahra the Fermented Grass Juice Ouality produced from Mombasa and Mulato ll Grasses 14.00-14.15 Alkali pretreatment of sugarcane bagasse for ethanol 5 Saovanee Choojit production by SHF and SSF processes

14.30-14.45 Deve'lopment of Pineapple Cider Beverage from Low Valued b Chanokphat Phadungath Pineapple in Ratchaburi 14.45-15.00 ln Vitro Seed Germination and Seedling Development of 7 Mohd Zulhilmi Misrol Tacca integrifolia Derived from Different Sterile Seeds '1s.00-15.15 The Macroinvertebrate Distribution of Organic Rice Field in I Tatporn Khunpradit Some Area of Chiang Mai Province 15.15-15.30 Oevelopment of a Functional Food: Milk Chocolate Fortified Paradorn Ngamdee with Anthocyaninfrom Broken Riceberry 10-. 15.30-15.45 Nipawan Labbunruang lnvestigation of Trematode Metacercariae in Fermented Fish from Udon Thani and Kalasin Province, 11',. 15.45-16.00 Jintana Wiboonsirikul Degradation kinetics of color in butterfly pea extract dried with sugar

12-- 16.00-16.15 Atitaya Samontha Effect of Temperature on lnhibition Efficiency of Eugenol for Copper Corrosion

.'Papers to be published in TCI Journals The 5'h Rajabhat University National & lnternational Rasearch and Acadcmic Conference (RUNIRAC v) @ 2-5 Deoember 2018, Photchaburi Rajbhat U.rive.sry, Phetchabor Thailand RUNIRAC V

Efficacy of Some Plant Extracts in lnhibiting lhe Mycelial GroMh of toercospora spp. and Their Effect on the Seed Germination of Green Oak Lettuce 512 Lakshya Bahadur chaudhary, Pimlai Meetum. Marla Kanianamaneesathian, Rachsawan Mongkol

Ergonomic factors and work-rclated musculoskeletal disorder among rock salt workers in Bandung

district, i 518

I Jiradech Yarsiasat, Piyabhorn Phawchumnan, ThanamonlhachanoqPronpinij, Wanna Paiumpa, Tongpak Donprajum, Narupawan Prommawai The Effects of Molasses Content and Fennentation Time on the Ferinented Grass Juice Ouality produced from Mombasa and Mulato ll Grasses . 524 Naveed zahra , Pompan Saenphoom, Smedai Buroenok, Chaowanee Laosufthipong, Suphavadee Chimtong , Saranpong Thongruang Alkali Pretreatment of Sugarc€ne Bagasse for Ethanol Production by SHF and SSF Processes 529

Saovanee Choojit . Kummatin Paib@n Developrnent of Pineapple Cider Beverage from Lov, Valued Pineapple h Ratchaburi 535 Chanokphat Phadungath, Sawanya Panyanunt, Wannarat Chalernsenyakom ln Vitro k Germination and Seedling Development of Tacca integdfolia Derived from Oifferent Sterile Seeds 540 Mohd Zulhilmi Misrol , Thohirah Lee Abdullah, Johnson Stanslas, Mdleran Abdul Aziz

The Macroinvertebrate Distribution of Organic Rice Field in Some Area dJ Chiang Maa Province 545

Tatporn Khunptadit, Pongpan Leelahakiengkai, Rungnapa Tagun '. Development of Dried Nipa Palm Leaf for lnfusion 549

N u al raho ng Thepwiwatjit Poster presentation

Facile Method for Lead(ll) Determination Using Food Coloring as Chrofiiogenic Reagents 554

Weeranuch Karuehanon, Pijitra Prakobkij, Raltikan J antima Calcium Oxalate Crystals and Oxalic Acid Content in Some Vegetables Which Are the lngredients of

Northem Local Food "Kaeng Kae" 560 Pornanan Boonkom. Piyarat Thongtanee The Study of Knowledge and Behaviors on Using Herbs in tiousehoEf: A Case Study of Moo '15. Thung Sai, Amphoe Sai Thong Watthana, Khampangphet Provlnce 566 Natcha Pheungmuang, Chudarat Muangrak, Supaphon Auem- th Siiaumpron Prasedslth. Wasoontara Ratanopas

Preparation of Activated Carbon from Bamboo Waste by phosphoric acif Activation 571 Anchalee Makhin, Nongluk Srikaew, Patcharaporn pimchan

Methylglyoxal Levels in Rice Seedlings (Orfza sativa L.) under Drought Stress 577 Budsakorn Auiyawong, Duangkamon potmuen, Suppaluk Jabumrung t-fhe 5'h Rajabhat University Nalional & lntemational Research and Academlc Conference (RUNIRAC V) @ 2-5 Doc€mber 2018, Ph€lchaburi Raibhal Unrvorsity, Phetchabun. Thailand RUNIRAC V

Development of Pineapple Cider Beverage from Low Valued Pineapple in Ratahaburi

* Chanokp hat Phadunqath , Sawanya Panyanuntl and Wannarat Chalernsaenyakom

tFood Processing Technology, Chom Bueng Rajabhat Universily, Chom Br.reng, Ratchaburi, 70150 'Conesponding Author [email protected], 032-261-790 6ia 3'109, Fax. 032-261-790

Abstract The aims of this research were to develop pineapple cider beverage from low valued pineapple in

Ratchaburi. To develop the formulas for pineapple cider beverage, the basic lequirernent was that the cider must contain 15 mL pineapple cider vinegar and 15 mL honey. The developrneht of beverage was comprised of two steps, which were developing the optimum volurne for the beverage (100, '150, and 200 mL), and developing the optimum concentration of fresh mulberry juice (100, 50, and 25%) for the beverage. "Brix values, pH values, and total microbial count of the beverages from the first step ! rere in the range of 't}'r,, ,ur-r."t, ana .lOo CFU/mL. respectively, and from the second step were in the range of -3A,3.21-3.29, and <104 CFU/mL, respectively. The beverage formula that receaved the highest sensory raling score contained 15 mL vinegar '170 \7.5yo), 15 mL honey (7.5%) and mL water (85o/o). The beverage formula with mulberry juice that received the highest sensory rating score contained 25olo corlcentration of pasteurizpd freshly-squeezed mulberry juice in place of water in the previous formula. Keryords. Cider Beverage, Pineapple Cider Beverage, Bankha Pineapple

1. lntroduction weather condition. Thus, it is important to develop

Bankha district is a biggest area that cultivating tood product thFt can utilize and increase the value and harvesting Pattavia or Smooth Cayenne of prneapple (Phadungath et al.. 20'18). Pineapple in Ratchaburi province. ln 2014 - 2015. Vinegar is a common Iood product that is widely Ministry of Agriculture and Cooperatives started the available in the rnarket. ln Thailand, there are three "Big Farming' policy to improve quality of agricultural types of vinegar, cider vinegar, distilled vinegar, and products as well as reducing the cost of agricultural synthetic vinegar. Cider vinegar is normally made production. Thus, the Pineapple Big Farming has from carbohydrate-rich food products such as fruit since started in Bankha district, which composed of juices, grains, apples, grapes or sugarcane, while 82 members of pineapple farmers with approximately distilled vinegar is made by fermenting dilute distilled '1,622,400 square meter of land (1,014 Rai). Though alcohol into vinegar, and synthetic vinegar is made the Bing Farming project has increased the quality of by diluting acstic acid (Ministry of Public Health, fresh pineapple and reduced the cost of pineapple 2001). ln addition to being consumed as a part of production in the area, there is still a grave concem food condiment, vinegar has also teen used as an regarding the low values of pineapple, owing to ingredient in v{ieties of products, including sauces,

overflow supply of fresh pineapples in the rnarket ketchups, saladidressing and mayonnaise (Ho el at., and low quality pineapples atrected by unpredictable 2017). Recentlf cider vinegar has been regarded as

-535- TThe srh Raiabhat Universily Nation.l & lntematlonal Research and Academb Conference (RUNIRAc v) @ 2-5 D€.€mber 2018. Phelchaburi Rajbhat Unrvelsrly. Phetchabun Tharland RUNIRAC V a healthy natural lermented food prcduct. Consuming Celsius to stop the heating pro@ss. Finally, the cider vinegar daily has benelicial effects on beverage samples were liltered and hot filled in the consumers' health, such as lowering cholesterol glass bottles. The development of beverage was levels an blood by inhibiting the oxidation of low comprised of two steps, which were developing the density iipoproteins (LDLs), alleviating obesity by optimum volurne for the beverage, and developing altering the lipid metabolism, inflammation and gut the optimum cohcentration of fresh mulberry juice for microbe composition, reducing postprandial glucose the beverdge. and insulin levels, improving lipid profiles and 2.2 Optimum volume for the beverage suppresses fat accumulation, reducing A CRD dssign was ulilized to develop the hyperglycaemia and improving insulin secretion, optimum volurne for the beverage, which varied the lowering blood pressure, inhibiting prcliferation and vclume of the beverages to three treatments: V1 inducing apoptosis in human cancer cells (Na et al., (100 mL: 15olo cider vinegar and 15% honey), V2 20'16; Samad et al., 2016: Beh et al.. 2017; (150 mL: 10% cider vinegar and 10% honey), and V3 Shishehbor et al., 2017). Though it is recommended (200 mL: 7.5% cider vinegar and 7.5% honey). Each to consume cider vinegar daily for arorementioned treatment wat manufactured pineapple cider health effects, it has been proven that consumption beverages in triplicate. The beverages obtained were food and beverage prcducts of an acidic medium analyzed for pH, "Brix, total microbial count, and also could signillcantly cause erosion to the tooth enarnel undergone a g-point hedonic sensory evaluation. The (Nikoli' et al., 2012). lt is wise to consume cider beverage that obtained the highest sensory score vinegar in another form of food product such as was chosen for the next step. One.way ANOVA for beverage in order to dilute the acidic medium and to CRD design and rnean separation P < 0.05) by make the cider vinegar more pleasing for Tukey HSD Te*, were used for the data analyses. consumption- Therefore, the aims of this researc'h 2.3 Optimum cpncentration ot f.esh mulberry iuice were to develop pineapple cider beverage from low for the beverage valued pineapple in Ratchaburi. A CRD dpsign was utilized to develop the 2, Materials 8nd Mothoda optimum concentration of fresh mulberry juice for the 2.'l Manufacture of pineapple cider beverage beverage, whi+ varied the concentration to three To develop the formulas for pineapple cider treatrnentsr M1 (100o/o), M2 (50o/o), and M3 (25%). beverage, the basic requirernent was that the cider Each treatmen! was manulactured pineapple cider must contain 15 mL pineapple cider vinegar, which beverages in triplicate. The beverages obtained were was in accordance with Samad et al., (2016) who analfzed for pl-l'Brix, total microbial count, and also stated that daily intake of a drink containing '15 mL undergone a g-point hedonic sensory evaluation. vinegar was reported to improve lifestyle-related One-way ANqr'A for CRD design and mean '15 diseases, and mL honey as a natural sweetener. separation P < p.05) by Tukey HSD Test, were used Beveaage samples were manufactured in accordance ,or the data analyses. with Kasetsart Num Thai (2012). Water or rresh frult 3. Fesults and Discussion Juice was mixed with honey, and the mixture was 3.1 Optimum v?lume for the beverage pasteurized at 80 degree Celsius for 30 minutes. The visual appearance of pineapple cider Then, pineapple cider vinegar was mixed in and beverages from three treatments are shown in Fig. 1, heated until the temperature reached 85 degree where V1 sample had the darkest color, while V2

536 TThe 5rh Rajabhat University National E lnlernational Reseatch and Academk ()onference (RuNlRAc v) @) 2-5 D€camber 201s, 'Phetchabui Ratbhal Unrvsrsity. Pherchnhln Tharlanrl RUNIRAC V and V3 samples had lighter colors that were in counts of all samples were not different. The agreement with lower percent of pineapple cider samples from three treatments were sensory vinegar and honey in the samples. evaluated by 50 tasters with g-point hedonic scale. The sensory attibutes were color, pineapple aroma. -! fl L-. ) soumess, overlBll taste, and overall acceptance. d Sensory resultl as shown in Fig.2, indicated that t the scores for dobr and pineapple aroma were not r. gensory different. The scores for sourness, overall taste and overall acceptance had the same trend. That is, V3 sample had the highest sensory scores than V2 and V3 scores. Thus, V3 sample was chosen for the further step.

Fig. 'l Pineapple Cider Beverage Samples

V1: (100 mL: 15% cider vinegar and 15% honey) V2: (150 mL: 10% cider vinegar and 10% honey) V3: (200 mL: 7.5% cider vinegar and 7.5% honey) 1 Mean values of pH, "Brix, and total microbial \ count of the beverage samples are shown in Table 1.

1

Table 1: Mean values of pH, "Brix, and total microbial count of pineapple cider beverages from three treatments. Fig. 2 Sensory tcores for the pineapple cider Treatments pH 'Brix Total beveragqs from three treatmenls.

Microbial V1: (100 mL: 15olo cider vinegar and 15% honey) V2: (150 mL: 10olo cider vinegar and 10olo honey) Count V3: (200 mL: 7.6% cider vinegar and 7.5olo honey). (CFU/mL)

2.87' 2',t' < 10 3.2 Optimum concentration offresh mulberry iuice for the beverage v2 2.94 1 6 < 10 The visual appearance of pineapple-mulberry V3 2.98b 'to' < 10 cider beverages from lhree treatments are shown in ' a,b,c Means within the column not sharing common Fig. 3. lt can be seen that the color from three superscripts are dilferent HSD at P < 0.05). [fukey's treatments werg not visually different.

From Table 1, V1 sample had significantly lower pH (P-value < 0.05) than V2 and V3 samples, where 'Brix value of Vl was significantly higher (P-value <

0.05) than V2 and V3. The results were in accordance with the percentage of pineapple cidE vinegar and honey in the samples. Total microbial

-437- 'l-Ihe 5'' Rajabhat Universit National & lntemalional Research and Academb Conterence (RUNIRAC V) @ 2-5 December 2018, Phetchaburi Rajbhat Unrvetsity. Phetchabufl. Thartand RUNIRAC V

and overall acceptance. Sensory results, as shown in Fig.4, indicated that the scores for color were not n different. The E'ensory scores for other attributes I indicated that V3 sample had significantly higher scores (P-valug < 0.05) than V1 and V2 samples. Thererore, V3 aample was chosen as the oplimum tormula for the pineapple-mulberry cider beverage, -M1 M2 M1 which contained 15 mL of pineapple crder vinegar, Fig. 3 Pineapple-Mulberry Cider Beverage Samples 15 mL of honey and 170 mL of fresh mulberry juice.

M1: 100% concentration of lresh mulberry luice M2: 5090 concenlralDn of fresh mulberry iuic€ M3: 25% concentraton of fresh mulberry juice /a\ '..\. Mean values of pH, 'Brix, and total microbial \\ count of the beverage samples are shown in Table 2.

Table 2: Mean values of pH, "Brix, and tot;l microbial count of pineapple cider beverages from t) three treatmenls.

Treatments pH 'Brix Total

Microbial Fig.4 Sensory scores for the pineapple-mulberry Count cider beverages from three treatments.

(CFU/mL) M1: 100% concentration ol lresh mulbeny tuice M2: 50% concenlralion of fresh mulberry i,,t 1 3.21 38 < 10 rurce M3: 25% concenlralion of fresh mulberry rurce t\42 3.27b 33 < 10

t\,,t3 3 29 28 < 10 4, Conclusions * a,b,c Means within the column not sharing common The development of beverage was comprased of superscripts are different (Tukey's HSD at P < 0.05). two steps, which were developing the optimum volume for the beverage, and developing the From Table 2, Ml sample had significantly lower optimum conceitElion of fresh mulberry iuice for the pH (P-value < 0.05) than M2 and M3 samples, where beverage. The optimum volurne for lhe beverage 'Brix value of M1 was significantly higher (P-value < was 200 mL, which contained 7.5% of pineapple 0.05) than M2 and M3. The results in were cider vinegar and 7.5% of honey. The optimum accordance with the concentration of fresh mulberry formula for the pineapple-mulberry cider beverage juice in the samples. Total microbial counts of all contained 15 niL of pineapple cider vinegar, 15 mL samples were not different. The samples from three of honey and l rO mL of fresh mulberry jurce. trealments were sensory evaluated by 50 tasters with 5. Acknowledgement g-point hedonic sc€le. The sensory attributes were This researth was funded by Thailand Research color, fruit aroma, sweetness, soumess, overall taste, Fund and Muban Chom Bueng Rajabhat University.

538 TThe 5'n Rajabhat University National & lnternational Research and Academic Conterence (RUNIRAC V) @ 2-5 Dec€mber 2018, Phetchabun Raibhat Univoisity, Phelchaburi, fharland RUNIRAC V

6, References ATIR expression via the

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