Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
เปลี่ยนจากการบริโภคมันฝรั่งจากเดิมให้มีความแตกต่างจากปกติให้ลูกค้ากลุ่มใหม่ได้รับประทานผลิตภัณฑ์รูปแบบใหม่จากล้วยและได้ช่วยให้เกษตรกรได้มีรายได้ในส่วนนี้ด้วย
คณะอุตสาหกรรมอาหาร
The consumption of plant-based products has been gaining popularity as consumers become more health-conscious and aware of environmental impacts. The food industry has been developing meat analogs with properties similar to conventional meat. This study investigates the chemical and physical properties of chickpea-based meat analog burgers and hybrid burgers containing both chickpeas and pork, using the sous-vide cooking method. This technique helps maintain food quality in terms of texture, moisture retention, and nutritional value. The experiment examined various properties of both types of burgers, including cooking loss, water holding capacity, shear force, pH value, and color analysis. Additionally, sensory evaluation was conducted to assess taste, texture, and overall consumer preference. The findings will provide insights into the optimal sous-vide conditions for producing plant-based and hybrid burgers with desirable quality characteristics that meet the needs of health-conscious consumers. This study serves as a valuable guideline for the food industry in developing high-nutritional-value alternative protein products while reducing meat consumption. By incorporating plant-based ingredients, it helps minimize environmental impact and promotes sustainability in food production. The research is significant in both food science and the development of healthier, competitive food products for the future market.
คณะอุตสาหกรรมอาหาร
The activities of the project's operations consist of: checking microbe on sample food, hygienic condition of cooker, containers and materials, sanitation knowledge and private sanitation and food quality of canteen and cleaning of cooker. The Food Safety Management program collaborated with the Property Management office, planned the operations, and assessed food vendors based on the SAN 20 food safety standards requirements. Using A.13 testing kits, we conducted testing for coliform bacteria contamination in food, containers, equipment, and hand contact surfaces, collecting 6 samples. These included samples such as prepared food, areas in front of the store, and food handlers' hands. Additionally, we used A.11 testing kits to test for coliform bacteria contamination in water and ice. The analysis of results, including physical, microbiological, and chemical aspects, serve as a guideline for improving the quality and safety of food production and service in the institution's canteen.
คณะแพทยศาสตร์
Background: The RGL3 gene plays a role in key signal transduction pathways and has been implicated in hypertension risk through the identification of a copy number variant deletion in exon 6. Genome-wide association studies have highlighted RGL3 as associated with hypertension, providing insights into the genetic underpinnings of the condition and its protective effects on cardiovascular health. Despite these findings, there is a lack of data that confirms the precise role of RGL3 in hypertension. Additionally, the functional impact of certain variants, particularly those classified as variants of uncertain significance, remains poorly understood. Objectives: This study aims to analyze alterations in the RGL3 protein structure caused by mutations and validate the location of the ligand binding sites. Methods: Clinical variants of the RGL3 gene were obtained from NCBI ClinVar. Variants of uncertain significance and likely benign were analyzed. Multiple sequence alignment was conducted using BioEdit v7.7.1. AlphaFold 2 predicted the wild-type and mutant 3D structures, followed by quality assessment via PROCHECK. Functional domain analysis of RasGEF, RASGEF_NTER, and RA domains was performed, and BIOVIA Discovery Studio Visualizer 2024 was used to evaluate structural and physicochemical changes. Results: The analysis of 81 RGL3 variants identified 5 likely benign and 76 variants of uncertain significance (VUS), all of which were missense mutations. Structural modeling using AlphaFold 2 revealed three key domains: RasGEF_NTER, RasGEF, and RA, where mutations induced conformational changes. Ramachandran plot validation confirmed 79.7% of residues in favored regions, indicating an overall reliable structure. Moreover, mutations within RasGEF and RA domains altered polarity, charge, and stability, suggesting potential functional disruptions. These findings provide insight into the structural consequences of RGL3 mutations, contributing to further functional assessments. Discussion & Conclusion: The identified RGL3 mutations induced physicochemical alterations in key domains, affecting charge, polarity, hydrophobicity, and flexibility. These changes likely disrupt interactions with Ras-like GTPases, impairing GDP-GTP exchange and cellular signaling. Structural analysis highlighted mutations in RasGEF and RA domains that may interfere with activation states, potentially affecting protein function and stability. These findings suggest that mutations in RGL3 could have functional consequences, emphasizing the need for further molecular and functional studies to explore their pathogenic potential.