Banana Blossom Chips is a healthy snack rich in dietary fiber, antioxidants, and plant-based protein. It is a result of combining local Thai ingredients: banana blossoms, which are high in dietary fiber and antioxidants, chickpea flour, a source of plant-based protein, and red jasmine brown rice, which has a low GI value and high antioxidants. It is processed to create crispiness and a unique shape, reduces fat, is gluten-free, and helps maintain nutritional value. Therefore, it is a new alternative for health-conscious consumers and adds value to Thai agricultural products.
เป็นผลงานการพัฒนาผลิตภัณฑ์ของนักศึกษาคณะอุตสาหกรรมอาหาร ที่ได้รับรางวัลรองชนะเลิศอันดับ 2 ในการประกวดนวัตกรรมผลิตภัณฑ์อาหารและเครื่องดื่ม Conovative Award 2024 ครั้งที่ 4 โดย บริษัท ไทยโคโคนัท จำกัด (มหาชน)
คณะเทคโนโลยีการเกษตร
The design of Dreamscape Park, a public park covering an area of 50 rai, is based on the concept of ART. The design focuses on preserving green spaces while enhancing functionality to cater to people of all ages. The park features a landmark in the form of a water pond shaped like a drop of ink and a medium-sized amphitheater for various activities. Additional relaxation areas include a café, chill-out seating, outdoor activity zones, and sports facilities such as a basketball court, a takraw court, and walking/running paths around the park. There are also pet zones, children's play areas, gardens at various points, and accessible pathways throughout the area. Users can enjoy a peaceful environment and engage in activities according to their preferences.
คณะอุตสาหกรรมอาหาร
This study aimed to develop a formula and production process for snacks made from germinated brown rice flour and banana flour using the extrusion process. The results indicated that both germinated brown rice flour and banana flour could be effectively used as the main raw materials for snack production via extrusion. The proportion of flour in the formula and production conditions, such as moisture content of the raw materials, barrel temperature, and screw speed, significantly influenced the nutritional value, bioactive compound levels, and antioxidant activity of the final products.
คณะอุตสาหกรรมอาหาร
The reuse of cooking oil in food preparation leads to oil degradation and the formation of harmful compounds due to oxidation. This study focuses on enhancing the stability of used palm oil through ultrasound-assisted infusion with three varieties of banana blossoms: Kluai Khai, Kluai Hom, and Kluai Nam Wa, which are rich in phenolic compounds and antioxidants. The research investigates the restoration of used palm oil by infusing dried and powdered banana blossoms using ultrasonic treatment at different temperatures and durations. The quality of the infused oil was evaluated through physical (water activity, moisture content, and color), chemical (peroxide value, acid value, and Thio barbituric acid reactive substances), and antioxidant activity (DPPH, ABTS, and FRAP) analyses.