Future of Food: Journal on Food

Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta

Pimonporn Pongthongkam
Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
Jutamas Moolwong
Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
Teerin Chysirichote
Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Thanida Chuacharoen
Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand

Nutritionally enhanced pasta was prepared using wheat flour substituted with freeze-dried kale powder at ratios of 1%, 3%, and 5%. Pasta incorporated with 5% kale powder significantly exhibited the highest fiber and total ash content values. Replacing wheat flour with freeze-dried kale powder resulted in higher cooking time and cooking loss but, decreased water absorption due to lesser wheat flour. Similarly, higher kale powder incorporated reduced tensile strength and elasticity. Increased kale content decreased brightness, increased greenness, but no significant difference in yellowness of the pasta, and increased antioxidant and antimicrobial capacity. At 3% of kale powder, the pasta showed a good level of all attributes except for odor, which had the highest negative responses when the kale increased to 5%. Hence, the increased concentration of freeze-dried kale powder on physicochemical properties could enhance the functional potential of the pasta required for maintaining healthy health.

Keywords : Pasta, Freeze-dried Kale Powder, Physicochemical Property, Functional Ability, Consumer Acceptability .
Mark Speckien
Louisiana Tech University
Mark Speckien
Louisiana Tech University
International students are more likely to experience mental health issues and increased stress. Mental health is often surrounded by negative societal stigmas that act as barriers to seeking support and tend to lead to greater mental health concerns. International students tend to seek socioemotional support from other international student peers rather than seeking out counseling services. However, this study shows that LGBTQIA+ international students were less likely to seek socioemotional support from other international student peers due to fear of their sexual orientation being discovered and their families finding out about their identity. This study examines how LGBTQIA+ international students talk about their experiences on and off campus in relations to their socioemotional well-being. Specifically, this study sought to better understand the complexities of LGBTQIA+ students’ identities, and the challenges they faced in terms of their socioemotional well-being. Implications for practice and future research are discussed.
Keywords : international students, socioemotional well-being, mental health, identity development, intersectionality, LGBTQIA