Tran Ngoc Giau

Can Tho University · Institute of Food and Biotechnology

Foam-mat drying is an economical method compared to other drying methods commonly used today, especially convenient for products with high viscosity and difficult to dry in food powder production. In this study, the red-flesh dragon fruit foam drying study was arranged according to the Box-Behnken design with 18 treatments and 6 center point replic...

Jackfruit is a dicotyledonous compound fruit (Artocarpus heterophyllus L.) belonging to the Moraceae family that grows in many tropical countries in Southeast Asia, of which Vietnam is also a jackfruit growing country with large yields. In Vietnam, jackfruit mainly uses fresh citrus when harvesting ripe fruit. With high nutritional value, jackfruit...

In Vietnam, especially in the Mekong Delta, is where Artemia was discovered as a nutrient-rich animal and has been considered a quite popular cultured species for food in aquaculture. During the cultivation process of collecting cyst eggs, the amount of biomass discarded due to death during egg collection or after the end of the annual farming seas...

Two parts (arils and peel) of “Gấc” fruit (Momordica cochinchinensis Spreng) were analyzed for their physicochemical properties from the stage when the fruit reached maturity to the next ripening stages. Understanding these characteristics can help identify maturity indicators and use them most effectively. Research results show that “Gấc” fruit re...

This study intended to use Butterfly pea (Clitoria ternatea L.) double petaloid in producing a powder used in formulating a stable, nutritious and antioxidant rich juice. The butterfly pea powder (BPP) was produced through spray drying and it had a recovery of 87.8%. The antioxidant activity of BPP ranged from 52.1 to 61.9% and its anthocyanin cont...

Response surface methodology and Box-Behnken design (3 factors and 3 levels) were performed to optimize the effects of different egg albumin contents (5-15%), xanthan gum (0.1-0.5%) and drying temperature (50-70oC). Drying rate and β-carotene content are indicators observed through 18 experimental runs and 6 repetitions at the center point. Finally...

Recently, foam-mat drying is being considered a mild drying technique, requiring low investment costs but being particularly highly effective. This drying method is very useful for liquid or semi-liquid food products that are highly viscous and easily change qualities by heat. Liquid or finely ground foods are foamed with the assistance of surfacta...

Seasoning powder was commonly produced from meat or poultry. In this research, it was produced from foam mat– dried Artemia powder with the addition of various spices. Six mixing formulas were created with Artemia powder ratios ranging from 60% to 35% (from A1 to A6) along with other spice ingredients such as sugar, salt, pepper powder, shallots po...

Background. Egg noodles are a commonly consumed food in Asia and are increasingly eaten around the world. Consumers now have more new requirements concerning the quality and healthiness of products. Therefore, the objective of this study is to determine the effects of Moringa leaf powder (MLP), konjac glucomannan (KG), and acetylated starch (AS) on...

Background. Egg noodles are a commonly consumed food in Asia and are increasingly eaten around the world. Consumers now have more new requirements concerning the quality and healthiness of products. Therefore, the objective of this study is to determine the effects of Moringa leaf powder (MLP), konjac glucomannan (KG), and acetylated starch (AS) on...

Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The r...

Wine is a fermented product of fruit juice. Mulberry and apple juice can also be used to produce wine. Several factors influence the alcoholic fermentation of the must; therefore, the optimization of the mulberry wine fermentation conditions with the dry yeast strain Saccharomyces bayanus (concentration varied from 0.15 to 0.25 g/L), fermentation c...

This study aimed to produce waffles with increased quality by adding turmeric starch (1-2%), lecithin (0.6-1%), and canola oil (7.5-12.5%) to the recipe. The physicochemical characteristics and sensory values of the product were analyzed together with radical scavenging activity (DPPH% testing). Multiple regression was used to analyze the relations...

extend their shelf life. Evaluation of moisture and nutrient changes aims to provide an overview of the phenomena occurring during the drying process. Thin layer drying kinetics of macaroni supplemented with Gac aril in hot air drying was investigated for temperatures range of 60 to 90oC with six theoretical models were evaluated. It was observed t...

Pouzolzia zeylanica grows naturally in the forest and is quite popular in Vietnam. This study was designed to investigate the influence of extraction parameters and their effective application in the processing of mixed fruit juice from P. zeylanica and orange juice. A three-factor [i.e., solvent ratio and material (5:1-6:1), extraction temperature...

he objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the co...

Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%...

Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flou...

This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processin...

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of th...

Roselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried an...