Journal of Applied Science and Innovation

Product Development of Cricket Powder-Enriched Chicken Sausage

Sarita Nakchat, Suttipong Yutsapremanon, Jaratsinee Suweeranon — Mon, 21 Sep 2026 00:00:00 +0700

This research aimed to investigate the basic formulation of chicken sausage, determine the appropriate level of cricket powder supplementation, and evaluate consumer sensory acceptance of cricket-supplemented chicken sausage. Three basic chicken sausage formulations were developed and evaluated to select the most acceptable formula. The selected formulation was then supplemented with dried cricket powder at levels of 0, 9, 12, and 15% of the chicken breast weight. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, color, odor, taste, texture, and overall acceptability by 50 untrained panelists. Statistical analysis was performed using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test. The results showed that the first basic formulation received the highest overall acceptability score (6.90±1.44). Increasing levels of cricket powder supplementation resulted in a darker color and a rougher texture of the sausage products. However, chicken sausage supplemented with 9% cricket powder showed the highest sensory acceptance scores in all attributes, with an overall acceptability score of 6.33±1.09. In addition, cricket powder supplementation improved the nutritional value of the product, particularly in terms of protein, iron, and calcium contents compared with the control formulation. Therefore, supplementation with 9% cricket powder was considered the most suitable level for developing chicken sausage products, as it enhanced nutritional value while maintaining acceptable sensory characteristics among consumers.

Development of Appropriate Processing of Thyrsostachys siamensis Bamboo Shoots for Community Enterprises: Effects of Boiling and Steaming on Quality, Nutritional Characteristics, and Production Efficiency

Waleewan Changpasert, Ploypailin Suwannate, Pimsiree Suwan, Arranee Chotiko — Tue, 22 Sep 2026 00:00:00 +0700

The aim of this study is to develop a processing method to preserve the nutritional value and bioactive compounds of bamboo shoots produced by a community enterprise in Prachinburi Province, as well as ensuring consumer-acceptable quality attributes. Thyrsostachys siamensis bamboo shoots with different lengths were divided into three parts according to their position of the shoot, namely the tip, middle, and basal portions. The shoots were boiled or steamed, then determined for protein content, dietary fiber, total phenolic compounds, and physical properties, including texture and colors. Evaluation of the appropriate processing time at a scaled-up level was also observed. The results showed that the position of the shoot had an impact on protein contents in the shoot. The tip of the bamboo shoot had higher protein content than the middle and basal sections. In contrast, the highest dietary fiber content was found in the basal section, followed by the middle and tip sections. During both boiling and steaming, the bamboo shoot’s tip reached a stable temperature more rapidly than the middle and basal parts. However, the heat transfer rates of boiling and steaming processes were not significantly different. Steamed bamboo shoots had significantly higher protein and total phenolic contents than boiled bamboo shoots. However, the steamed bamboo shoots had lower hardness but more yellow than the boiled samples. The bamboo shoots were then steamed in a steam-pressure machine with the production capacity of one ton per batch and scaled up to 1 and 5 kg per bag. The results indicated that the 1-kg packed bamboo shoots required 9 h of steaming, while that of 5-kg bags required 14 h. No significant differences in color and hardness were observed between the two packaging sizes. The findings demonstrate that steam processing is more suitable for bamboo shoot production than the boiling method as it could preserve nutritional quality and bioactive compounds as well as maintain desirable physical characteristics. Furthermore, the steaming process can be successfully scaled up for community-enterprise production.

Effects of humic substance combination with nitrogen fertilizer on yield of water spinach and nitrogen activation coefficient in soil

Chalinee Khongsud, Pipatpong sitkul, Panya Wongwitaya, Saychol Sukyankij — Tue, 22 Sep 2026 00:00:00 +0700

This study aimed to investigate the effects of humic acid application in combination with nitrogen fertilizers on the growth and yield of water spinach, as well as to evaluate its influence on changes in the nitrogen activation coefficient. The experiment was conducted using a completely randomized design (CRD) with three replications and five treatments: (1) control without humic acid and nitrogen fertilizer application, (2) humic acid at 0.5 g combined with urea at 0.4 g/tray (HA_0.50+Urea_0.40), (3) humic acid at 1.0 g combined with urea at 0.4 g/tray (HA_1.00+Urea_0.40), (4) humic acid at 0.5 g combined with ammonium sulfate (AS) at 0.84 g/tray (HA_0.50+AS_0.84), and (5) humic acid at 1.0 g combined with AS at 0.84 g/tray (HA_1.00+AS_0.84). The results demonstrated that HA_0.50+Urea_0.40 produced the highest fresh yield of water spinach (245 g/tray). Meanwhile, humic acid applied at 1.0 g/tray resulted in the highest plant nitrogen concentration, with comparable values observed under HA_1.00+Urea_0.40 and HA_1.00+AS_0.84 treatments (28.8 and 28.6 g/kg, respectively). Post-harvest soil analysis revealed that HA_0.50+Urea_0.40 significantly enhanced soil available nitrogen, reaching 61.8 mg/kg, with ammonium-N and nitrate-N concentrations of 50.2 and 11.67 mg/kg, respectively. Furthermore, the highest nitrogen activation coefficient (NAC) was observed under HA_0.50+Urea_0.40 (3.47%). Overall, the application of humic acid at 0.5 g combined with urea at 0.4 g/tray was identified as an effective strategy for improving water spinach productivity and enhancing nitrogen availability in soil. This combination also promoted greater nitrogen activation coefficient.

Innovation and Utilization of Pathum Thani 1 rice, a Geographical Indication (GI) of Pathum Thani Province, Thailand

manunya khumwachirapithak — Mon, 21 Sep 2026 00:00:00 +0700

Pathum Thani fragrant rice, or Pathum Thani 1 rice variety, has been certified as a Geographical Indication (GI) of Pathum Thani Province. Freshly harvested rice has a fragrant aroma similar to pandan leaves. Cooked rice and starch gel are soft and set quickly, with less grain sticking together, unlike jasmine rice, even though they have similar amylose content. Currently, Pathum Thani 1 rice and its by-products are being used to create a diverse range of products. Innovations are being incorporated into the production process, such as replacing wheat flour with rice flour using hydrocolloids to increase product viscosity and gluten-like behavior in health foods. However, further research into optimizing production factors and improving the Pathum Thani 1 variety to enhance nutritional value continues. Furthermore, the continuous support from government and private sectors, along with serious integration among entrepreneurial communities, is a factor that will enable this rice to develop and become more well-known in the future.

Use of Fish Assemblages as Biological Indicators for Assessing the Ecological Integrity of Freshwater Ecosystems: Concepts and Applications in Thailand

Natthakitt To-orn — Mon, 21 Sep 2026 00:00:00 +0700

Freshwater ecosystems are essential for biodiversity, biological production, inland fisheries, and community livelihoods. However, many freshwater habitats are increasingly affected by land-use change, wastewater discharge, habitat loss, flow modification, and the spread of non-native species. This review article aims to synthesize the concept of using fish assemblages as biological indicators for assessing the ecological integrity of freshwater ecosystems, with emphasis on applications in Thailand. The scope of this article covers the concept of biological indicators, relationships between fish assemblages and the structure and functions of freshwater ecosystems, fish-based indicators, the Fish-based Index of Biotic Integrity (Fish-based IBI), applications in rivers, canals, ponds, wetlands, floodplains, and community water bodies, as well as limitations and future development. Based on a synthesis of relevant literature and research from Thailand and other countries, fish assemblages can indicate multiple dimensions of freshwater ecosystem condition, including species richness, assemblage composition, abundance, trophic guild composition, proportions of native and non-native species, sensitive and tolerant species, size structure, and fish health conditions. These indicators are closely associated with habitat condition, water quality, food-web structure, and hydrological connectivity. Key knowledge gaps requiring further development in Thailand include long-term fish assemblage databases, locally calibrated criteria for sensitive and tolerant species in different river basins, and standardized sampling protocols suitable for different types of freshwater habitats. Future development should focus on integrated assessment systems that combine fish assemblage data with water quality, habitat characteristics, environmental DNA (eDNA), geographic information systems (GIS), and community-based monitoring to support sustainable management of inland water resources and inland fisheries in Thailand.

Potential of Sorghum for Pulp, Paper and Bioenergy Industries

Orrawan Panichjarern — Tue, 22 Sep 2026 00:00:00 +0700

This review article aims to evaluate the potential of sorghum (Sorghum spp.) as an alternative lignocellulosic feedstock for the pulp and paper and bioenergy industries. The study systematically reviews its chemical composition, fiber morphology, pulping technologies, and pulp and paper properties. Sorghum biomass contains 38–45% cellulose, 25–35% hemicellulose, and 15–20% lignin, along with relatively low silica content, which helps reduce scaling problems in pulping systems. Among the pulping methods evaluated, the soda–anthraquinone (soda–AQ) process shows superior performance compared to conventional soda and kraft processes. It provides a higher pulp yield of 45–58% and operates at lower active alkali demand, resulting in reduced chemical consumption, lower production cost, and improved environmental performance. The resulting pulp is suitable for printing and writing paper as well as packaging paper applications. However, key limitations include raw material variability, seasonal biomass availability, and logistical challenges related to harvesting, storage, and transportation. Future research should focus on optimizing the soda–AQ process, improving sorghum fiber quality through breeding, and developing efficient biomass supply chain systems to support industrial-scale and sustainable utilization.