Browsing by Author "Boonyakrit Rattanapun"

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    Effect of chemical treatments to reduce the bitterness and drying on chemical physical and functional properties of dietary fiber pomelo powder from Citrus grandis (L.) Osbeck Albedo
    (Kasetsart University, 2015) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun
    The pomelo albedo was selected from three cultivars�Kao Nampung (KNP), Thongdee (TD) and Kao Yai (KY). KNP was a suitable cultivar for preparing dietary fiber powder because it had high crude fiber content and the limonin and naringin contents were lower than for TD and KY. Limonin and naringin are the main bitter components of pomelo albedo which need to be reduced. Three chemicals were used to reduce the bitterness of the pomelo albedo�NaCl (1%, 3%, 5%), CaCO3 (1%, 3%, 5%) as well as various pH levels using 0.1 N NaOH solution (pH 7, 8 and 9). The results showed that all chemicals treatment could reduce the limonin and naringin contents (P � 0.05) but adjusting the organoleptic quality to pH 7 had the highest odor score and the lowest score for bitterness. Two drying methods were studied: freeze drying was conducted at -40 �C for 14 hr and the three conditions for tray drying were 50 �C for 5.5 hr, 60 �C for 4.5 hr and 70 �C for 2 hr. The freeze dried pomelo albedo powder had better physical, chemical and functional properties than the samples that were tray dried (P � 0.05). The water holding capacity and swelling capacity of the dietary fiber pomelo albedo powder were compared with commercial cellulose (carboxymethyl cellulose). It was found that the pomelo albedo dietary fiber powder had better functional properties than the commercial cellulose based on scanning electron microscopy. Thus, dietary fiber pomelo albedo powder can be used as a functional ingredient or in industrial applications using food products. � 2015, Kasetsart University. All rights reserved.
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    PRE-TREATMENT OF VEGETABLES AND FORMULA DEVELOPMENT OF CALCIUM-FORTIFIED VEGETABLE CRISPY WAFFLES WITH RICEBERRY USING A MIXTURE DESIGN
    (Slovak University of Agriculture, 2023) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun; Piyawon Youdee; Nujira Rasamipaiboon; Tanikan Nubwande; S. Pichaiyongvongdee; Suan Dusit University, School of Culinary, Department of Food Technology, Bangkok, Nakhon Ratchasima Rd, Dusit District, 10300, Thailand; email: suwanna_pic@dusit.ac.th
    Crispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, high-nutritional-value snack option suitable for health-conscious consumers. © (2023), (Slovak University of Agriculture). All Rights Reserved.
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    Pre-Treatment of vegetables and formula development of calcium-fortified vegetable crispy waffles with riceberry using a mixture design. Journal of Microbiology
    (Journal of Microbiology, Biotechnology and Food Sciences, 13(2)e9825., 2023-06-14) Boonyakrit Rattanapun; Piyawon Youdee; Nujira Rasamipaiboon; Tanikan Nubwande
    Crispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, high-nutritional-value snack option suitable for health-conscious consumers.
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    The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves
    (Enviro Research Publishers, 2025) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun; Wachira Singkong; Teeranuch Chysirichote; Nujira Rasamipaiboon; Jiraporn Phongsopa; S. Pichaiyongvongdee; Department of Innovation Technology for Food Entrepreneur, School of Culinary, Suan Dusit University, Bangkok, Thailand; email: suwanna_pic@dusit.ac.th
    In general, most traditional cream soups are high in carbohydrates and low in calcium, fiber, and phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its nutritional value and address malnutrition. This innovative product combines the health benefits of purple sweet potato due to its antioxidant properties, while Chinese kale was a rich source of calcium and dietary fiber, making it a more nutritious and health-promoting food. This research investigated the effects of different pre-processing and drying methods on the physicochemical and cooking properties of freeze-dried soup products made from purple sweet potato (PP) and Chinese kale (CK). CK was blanched in 1% NaCl and 1% NaHCO3 solutions and then tray-drying and freeze-drying techniques were used. It was found that CK branched in 1% NaCl solution and freeze-dried retained significant levels of chlorophyll, calcium, fiber, and antioxidants. © 2025 The Author(s). Published by Enviro Research Publishers.
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    Total polyphenol content and antioxidant properties in different tissues of seven pomelo (Citrus grandis (L.) osbeck) cultivars
    (Kasetsart University, 2014) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun; Ratiporn Haruenkit
    Pomelo (citrus grandis (L.) Osbeck) is one of the popular Thai fruits, which is well known for having high antioxidant properties. The total polyphenol content and antioxidant properties (1,1 diphenyl-1-picrylhydrazyl, DPPH) and ferric reducing antioxidant power (FRAP)) were determined in seven of the many pomelo cultivars growing in ThailandÑnamely, Kao Numpueng (KNP), Thong Dee (TD), Kao Paen (KP), Kao Yai (KY), Tha Knoi (TK), Pattavee (PV) and Kao Tanggwa (KTG). Different parts of the fruit tissue consisting of flavedo, albedo, segment membranes and seeds, were tested. The results indicated that the total polyphenol content was highest in the seeds in all cultivars (3,108.78Ð4,957.97 _g.g-1), while for the other parts, the ranking in decreasing order was albedo (1,176.58Ð3,384.81 _g.g-1), flavedo, (1,096.27Ð2,163.63 _g.g-1) and segment membranes (825.68Ð2,266.66 _g.g-1), respectively. The antioxidant properties (DPPH) were highest in the seeds, while for the other parts, the ranking in decreasing order was albedo, flavedo and segment membranes. By cultivar, Thong Dee (TD) produced the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the flavedo and seeds. Tha Knoi (TK) had the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the albedo and segment membranes. Kao Tanggwa (KTG) had the highest antioxidant properties (DPPH) in the seeds. A linear relationship between the total polyphenol content and the DPPH has a coefficient of determination (R2) of 0.702, and for FRAP the R2 was 0.659. Thus, edible tissues of pomelo could be a source of bioactive compounds which is high in antioxidant properties and suitable for industrial processing. © 2014 Kasetsart J. (Nat. Sci.) All rights received.