Journal of Health and Food Creation

DEVELOPMENT OF A REDUCED-SUGAR BANANA AND PASSION FRUIT JAM SUBSTITUTED WITH STEVIA AS A HEALTH-ORIENTED PRODUCT

Wanassanan Chansataporn — 2025-06-30

This research aimed to develop a reduced-sugar banana passion fruit jam using stevia as a sugar substitute. The objective was to utilize ripe bananas, a raw material often oversupplied in the market or with a short shelf life, thereby mitigating food loss and enhancing the value of agricultural produce. The study comprised two experimental parts: investigating the optimal ratio of banana to passion fruit, and evaluating various levels of sugar replacement with stevia at 0%, 50%, and 100%. Sensory characteristics were subsequently assessed by 50 consumers. The results indicated that formula F2 (150g banana : 35g passion fruit) was the most suitable based on sensory acceptance tests. This optimal formula was then used to study sugar replacement, comparing three formulations: S1 (control), S2 (50% sugar replacement), and S3 (100% sugar replacement). Sensory evaluation by 50 consumers revealed that formula S2 received the highest overall liking score (7.30 ± 1.80), which was statistically and signifcantly different from the control formula (6.60 ± 1.75) and formula S3 (3.50 ± 1.90) (p ≤ 0.05). Formula S3 received the lowest sweetness score (3.60 ± 1.80) and elicited comments regarding a bitter aftertaste from the stevia. Analysis of the just-about-right (JAR) scale for formula S3 showed that sweetness had a size and direction of difference of +25.64 (should be reduced), while viscosity and spread ability had values of -29.35 and -34.38, respectively (should be increased). This study demonstrates an effective approach for developing healthy, reduced-sugar jams and mitigating food loss.

DEVELOPMENT OF BUTTER COOKIES WITH ASIATIC PENNYWORT USING PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH JASMINE BROWN RICE FLOUR AND SOYBEAN MEAL

Sasimaporn Samard — 2025-06-30

This research aimed to develop cookie products by using partial substitution of wheat ﬂour with jasmine brown rice ﬂour and soybean meal. Three formulations were created with the combination of different cookie ﬂour ratios: wheat ﬂour : red jasmine rice ﬂour : soybean meal at 4:1:3, 3:3:2, and 2:5:1, respectively. The quality of the products was evaluated through sensory tests focusing on preference, just-about-right and acceptability by a target group of 50 panelists, aged between 18 to 40 years. The study found that formulations 1 (4:1:3) and 2 (3:3:2) received overall liking scores averaging above 7. The just-about-right results revealed that the soybean ﬂavor and salty taste of formulation 1 should be decreased, while the formulation 2 was rated as just-about-right without the need for further modifcations. The sensory acceptability test indicated that 100% of panelists accepted both cookies formula 1 and 2. Conversely, the formulation 3 (2:5:1) indicated an average overall liking score of 6.50 ± 1.55, meaning it was slightly liked. This formulation needed improvements in crispness, aeration, sweetness, and saltiness. Therefore, the most suitable formulation for further development is formulation 2, with the ratio of wheat ﬂour: red jasmine rice ﬂour: soybean meal at 3:3:2.

EFFECTS OF MOBILE APPLICATION ON KNOWLEDGE OF RISKS FACTOR AND WARNING SIGNS OF STROKE AMONG PEOPLE WITH HYPERTENSION IN BAN TON THONG CHAI SUB-DISTRICT HEALTH PROMOTING HOSPITAL, LAMPANG PROVINCE

Tummatida Kittitirapong — 2025-06-30

This quasi-experimental research aimed to study the effects of a mobile application on knowledge of risks and warning signs of stroke. The sample consisted of 48 people with hypertension who received services at Ban Ton Thong Chai Sub-district Health Promotion Hospital, Lampang Province. The participants were assigned to either an experimental group or a control group, with each group consisting of 24 individuals. The experimental group received knowledge of risks and warning signs of stroke through a mobile application. The research instruments consisted of a mobile application, a general information record form, a health information record form, a knowledge test on the risks and warning signs of stroke with a content validity index of 0.87, and a knowledge test on the risks and warning signs of stroke with a Kuder-Richardson (KR-20) reliability of 0.79. Data was analyzed using descriptive statistics and independent t-test.

The study found that the experimental group had a signifcantly higher mean score on knowledge of risks and warning signs of stroke than the control group (t = 5.13, p = .000), indicating that using a mobile application developed under the health communication framework helps promote people with hypertension, who are at risk of stroke, to have convenient access to health information and be able to monitor their own health appropriately. Therefore, we should encourage using mobile application programs to prevent and reduce the risk of stroke.

THE DEVELOPMENT GUIDELINES OF HEALTHY FOODS USING SODIUM AND SUGAR REDUCTION TECHNIQUES UNDER THE CLEAN LABEL CONCEPT

Norarith Somsiri — 2025-06-30

Currently, consumers are increasingly interested in healthy and safe food, particularly products with reduced sodium and sugar content, which are signifcant factors contributing to chronic diseases such as hypertension, diabetes, and heart disease. The “Clean Label” concept, which emphasizes the use of natural ingredients and the avoidance of chemical or synthetic substances, serves as an approach to meet these consumer demands. This article is an academic review aiming to survey the literature on the development of health-oriented foods using effective sodium and sugar reduction techniques under the Clean Label principle. This approach relies on food science processes and sensory evaluation to ensure that product quality and taste are maintained. Natural substitutes, such as potassium chloride for sodium replacement and stevia for sugar replacement, are utilized, as these substances are safe and do not have negative health impacts. Consequently, this article demonstrates that these techniques can be effectively applied and represent a suitable direction for developing health food products that align with the needs of modern consumers who prioritize health and an improved quality of life.

VACCINATION IN PRETERM INFANTS: CHALLENGE ROLES FOR NURSES

Usanee Jintrawet — 2025-06-30

Preterm infants are at high risk of infection due to dysfunctional of immune system. So, postnatal vaccination at chronological age is important to their health. Based on reviewing of the literature, the issue of non-compliance to expanded program on immunization (EPI) was found, either earlier or later than the EPI. It is a challenge for nurses to have preterm infants meet the EPI. This article presents the meaning and the incidence of premature infants, factors related to premature birth, immune system of premature infants, the meaning and type of vaccine, how should premature infants receive vaccination, the studies related to vaccination in premature infants, vaccination in premature infants, and roles of nurses in providing knowledge to caregivers of premature infants. Health education by nurses with the participation of caregivers may help increase the number of receiving immunization among preterm infants.

NURSING CARE FOR SELF-MANAGEMENT PROMOTION OF DIABETES MELLITUS PATIENTS WITH SEVERE HYPOGLYCEMIA AND CO-MORBIDITIES: A CASE STUDY

Pavisporn Mhoya — 2025-06-30

Hypoglycemia is a major complication for diabetic mellitus patients with eating problems, which increases the chance of re-admission and high incidence of mortality rate compared to hyperglycemia. So, diabetic mellitus patients need to have proper self-management to prevent or delay the re-admission with hypoglycemia. Therefore, the nurse has important roles in promoting self-management of diabetic mellitus patients by providing them the knowledge about the prevention of hypoglycemia, symptom assessment, and initial self-management to ensure safety and long-term positive outcomes. The purpose of this article is to review about self-management, hypoglycemia and the nursing care for diabetic mellitus patients with hypoglycemia in three phases: the initial care phase, the continuous care phase, and the discharge planning phase to save the patients from complication, prevent re-admission with hypoglycemia as well as being able to self-care.