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Browsing SCA-Article by Author "Kankanit Jongrattanavit"

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    Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice
    (Journal of Current Science and Technology Vol. 14 No. 1 (2024): January - April, 2023-12-06) Pitchaya Pothinuch; Kankanit Jongrattanavit; Kingamol Leelajaluwan; Nattapong Prichapan
    Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using a-amylase and a-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with a-amylase in combination with the 12 hours-incubation with a-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice.
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    From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood
    (Journal of Heath and Biotechnology 17(3): 8-18, 2024-11-13) Natchanok Nukit; Kankanit Jongrattanavit; Panyapathk Pinkaew
    This study explores the decision-making process of parents when purchasing healthy snacks for early childhood, emphasizing the need for snacks with complete nutritional benefits tailored to age, gender, and developmental stage. Insights from 371 parents at La-or Utis Demonstration and Wat Intharam Schools in Bangkok, Thailand, revealed that the three main factors influencing their snack-purchasing decisions were nutrition, taste, and safety. In response, high-nutritional-value finger food (snack) formulations were developed, including: 1) a high-calcium formula, 2) an Omega-3 formula, and 3) a probiotic formula, using nutrient-dense ingredients such as brown rice flour (Aromatic Suphanburi), high-calcium milk powder, cheese powder, canola oil (for Omega-3), and Bacillus coagulans (for probiotics). The physico-chemical properties of all extruded snack samples were evaluated and compared to a control. Results indicated no significant differences in color (L*, a*, b*), expansion ratio, and water activity (aw) among the fortified formulas and the control (p>0.05). However, significant differences were observed in inner and outer diameters, hardness, fracturability, moisture content, crude fat, protein, fiber, ash, total carbohydrates, and calcium levels (p≤0.05). Notably, the calcium-enriched formula could be labeled as a “good source of calcium,” while the Omega-3 and probiotic formulas showed enhanced levels of Omega-3 (5.03 g) and Bacillus coagulans viability (1.7 x 108 CFU/g), respectively.
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    Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
    (Journal of Food Health and Bioenvironmental Science (May - August 2024), 17(2): 1-9, 2024-06-24) Kankanit Jongrattanavit; Pattrathip Rodsamran; Panyapathk Pinkaew
    This research aimed to investigate the physical properties and chemical compositions of banana blossom sheaths, as well as the physicochemical and microbial properties of their juices. Banana blossom sheaths come in two varieties: the light-yellow inner (inner) and the pink-red outer (outer). Chemical analyses of both outer and inner sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83–93.41%, 1.22–1.71%, 0.29–0.34%, 0.97–1.01%, 3.62–6.60% and 0.96–2.14%, respectively. The healthy pasteurized banana blossom juices (HPBJ) derived from both sources were rich in phenolic compounds (254±0.12 and 124±0.38 mg GAE/100 mL), total anthocyanin contents (0.19±0.23 and 15.0 ±0.35 mg cyanidin-3-glucoside equivalent (CGE)/100 mL) and exhibited antioxidant properties using the DPPH method (2,280.49±0.45 and 2,156.53±0.78 μmol of Trolox equivalents/100 mL), respectively. Microbial analysis of HPBJ, including total plate counts (TPC), yeast and mold, Escherichia coli, Coliform, Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens, indicated levels within acceptable limits, confirming their safety for consumption.