Browsing by Author "Chanchana Siripanwattana"

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    Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand
    (Taylor and Francis Ltd., 2025) Wasana Wongngam; Thanaporn Pengjun; Apiniharn Phewpan; Chanchana Siripanwattana; Nattapon Deesom; Suwimon Keeratipibul; Thiranan Kunanopparat; T. Kunanopparat; Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, 126 Pracha Uthit Rd. Bangmod, Thung Khru, 10140, Thailand; email: thiranan.kun@kmutt.ac.th
    Thai fish sauces produced from anchovies caught from three different coastal regions of Thailand [the western (WT), eastern (ET), and southern (ST)] had similar overall sensory aroma profiles with strong fishy and meaty odours followed by sweet, cheesy, sour and musty odours. The 3 fish sauces differed in the intensity levels of these 6 attributes. Fish sauce odourants were extracted by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry (GC-O). Odour-active compounds of three fish sauces were analyzed using aroma extract dilution analysis (AEDA) with flavor dilution (FD) factor ≥1024. There were 18 potential odour-active compounds which exhibited FD factor ≥128 in at least one of the studied fish sauces. Differences in the FD factors of these odourants between each fish sauce were found. These results suggested that anchovies caught from different regions contributed to the different sensory profiles of the fish sauces. © 2025 The Author(s). Published with license by Taylor & Francis Group, LLC.
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    Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage
    (Journal of Current Science and Technology, 2024-05-02) Kanokkan Weeragul; Naruemon Nantaragsa; Chanchana Siripanwattana; Thitima Gaowmanee; Naratip Poonnakasem
    The objectives of this study were to investigate the bioactive compounds, including carotenoids, flavonoids, total phenolics, antioxidant activity, and nutritional values of two ready-to-cook Thai sauces of stir-fry curry sauce (SCS) and spicy-sour sauce (SSS) in retort pouch and to investigate the kinetics of physicochemical properties, including lightness (L*), water activity, pH and total soluble solids, of the products during storage at 30°C and 55°C. The results showed that the temperature and time for sterilization of SCS (low acid foods) was 121°C for 43 minutes and SSS (acid foods) was 102°C for 31 minutes. The moisture content was between 57.9 and 63.2%. SCS had higher total fat, saturated fat, and calories because it contained soybean oil and chili paste, but SSS had higher sugar and sodium content than SCS. Trans fats and vitamin C were not detected in either product. SSS had a higher content of total phenols, carotenoids (especially capsanthin, zeaxanthin, and β-carotene) and antioxidants than SCS. The representation of the physicochemical properties of the products as a function of temperature and time resulted in a linear model (R2 = 0.7222 – 0.9772). L*, water activity, pH decreased, and TSS increased during the 90-day storage at both 30°C and 55°C. The change was more remarkable when stored at 55°C than 30°C.
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    Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage
    (Rangsit University, 2024) Kanokkan Weeragul; Naruemon Nantaragsa; Chanchana Siripanwattana; Thitima Gaowmanee; Naratip Poonnakasem; N. Poonnakasem; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: naratip_poo@dusit.ac.th
    The objectives of this study were to investigate the bioactive compounds, including carotenoids, flavonoids, total phenolics, antioxidant activity, and nutritional values of two ready-to-cook Thai sauces of stir-fry curry sauce (SCS) and spicy-sour sauce (SSS) in retort pouch and to investigate the kinetics of physicochemical properties, including lightness (L*), water activity, pH and total soluble solids, of the products during storage at 30¡C and 55¡C. The results showed that the temperature and time for sterilization of SCS (low acid foods) was 121¡C for 43 minutes and SSS (acid foods) was 102¡C for 31 minutes. The moisture content was between 57.9 and 63.2%. SCS had higher total fat, saturated fat, and calories because it contained soybean oil and chili paste, but SSS had higher sugar and sodium content than SCS. Trans fats and vitamin C were not detected in either product. SSS had a higher content of total phenols, carotenoids (especially capsanthin, zeaxanthin, and _-carotene) and antioxidants than SCS. The representation of the physicochemical properties of the products as a function of temperature and time resulted in a linear model (R2 = 0.7222 Ð 0.9772). L*, water activity, pH decreased, and TSS increased during the 90-day storage at both 30¡C and 55¡C. The change was more remarkable when stored at 55¡C than 30¡C. © 2018-2024, Rangsit University.
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    Purple Sweet Potato Soft Bun as a Value-adding of Local Agricultural Production
    (Research and Development Institute Suan Dusit University, 2023) Boonyaporn Chuamsompong; Chanchana Siripanwattana; B. Chuamsompong; School of Culinary Art, Suan Dusit University, Suphanburi Campus, Suphanburi, 72000, Thailand; email: boonyaporn_chu@dusit.ac.th
    The research was undertaken to study the appropriate substituting level of purple sweet potato (PSP) flour for bread flour in making soft buns. Soft buns with 0-50% PSP flour substituting for bread flour were prepared. Prepared soft buns were visually observed and tests were performed to determined pH, moisture, color, firmness and springiness. A hedonic test was conducted with 30 untrained panelists in order to select the suitable level of PSP flour substitution. The original soft bun and the suitable PSP flour substituted soft bun were compared regarding shelf-life and nutritional values. When PSP flour substitutions were increased from 0 to 50%, visual observation of prepared soft buns showed size decreasing, crust color changed from light golden brown to dark purplish brown, crumb color changed from off white to dark purplish brown, texture was firmer and springiness was lesser. The pH of the soft buns was 5.47 Ð 5.65, which were not significantly different. The moisture contents of the soft buns with 10-50% PSP flour substitution, 25.03-26.35%, were significantly different and slightly higher than 24.49% of the control sample (0% PSP flour substitution). The hedonic test showed that 30% PSP flour substituted soft bun had the highest score (8.16) on overall liking. Therefore, it was selected as an appropriate soft bun for further study. The shelf-life of the control and 30% PSP flour substituted soft buns strored in polyvinylidenechloride (PVDC) bags with oxygen absorber, resulted in 3 days at room temperature (25¡C) and 7 days at refrigerator temperature (4¡C). Soft bun at 30% PSP flour substitution had a noticeable increase in vitamin A (from 981.0 to 3105 µg), carotene (from 0.7 to 13.4 mg), vitamin E (from 5.5 to 11.9 mg) and potassium (from 520.4 to1093.4 mg) compared to original one. Commercial PSP soft bun production with 30% PSP flour substitution for bread flour could add value for the local agricultural produce. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Purple Sweet Potato Soft Bun as a Value-adding of Local Agricultural Production
    (Graphicsite, 2023-12-19) Boonyaporn Chuamsompong; Chanchana Siripanwattana
    The research was undertaken to study the appropriate substituting level of purple sweet potato (PSP) flour for bread flour in making soft buns. Soft buns with 0-50% PSP flour substituting for bread flour were prepared. Prepared soft buns were visually observed and tests were performed to determined pH, moisture, color, firmness and springiness. A hedonic test was conducted with 30 untrained panelists in order to select the suitable level of PSP flour substitution. The original soft bun and the suitable PSP flour substituted soft bun were compared regarding shelf-life and nutritional values. When PSP flour substitutions were increased from 0 to 50%, visual observation of prepared soft buns showed size decreasing, crust color changed from light golden brown to dark purplish brown, crumb color changed from off white to dark purplish brown, texture was firmer, and springiness was lesser. The pH of the soft buns was 5.47 – 5.65, which were not significantly different. The moisture contents of the soft buns with 10 -50 % PSP flour substitution, 25.03-26.35 %, were significantly different and slightly higher than 24.49 % of the control sample (0% PSP flour substitution). The hedonic test showed that 30 % PSP flour substituted soft bun had the highest score (8.16) on overall liking. Therefore, it was selected as an appropriate soft bun for further study. The shelf-life of the control and 30% PSP flour substituted soft buns strored in polyvinylidenechloride (PVDC) bags with oxygen absorber, resulted in 3 days at room temperature (25 °C) and 7 days at refrigerator temperature (4 °C). Soft bun at 30 % PSP flour substitution had a noticeable increase in vitamin A (from 981.0 to 3105 µg), carotene (from 0.7 to 13.4 mg), vitamin E (from 5.5 to 11.9 mg) and potassium (from 520.4 to1093.4 mg) compared to original one. Commercial PSP soft bun production with 30% PSP flour substitution for bread flour could add value for the local agricultural produce.