Browsing by Author "Kanokkan Weeragul"

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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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    Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes
    (Taylor and Francis Ltd., 2022) Kanokkan Weeragul; Sawanya Pandolsook; K. Weeragul; Culinary Industry Program, School of Culinary Arts, Suan Dusit University, 295 Nakhon Ratchasima Road, Dusit, Bangkok, 10300, Thailand; email: kanokkan_wee@dusit.ac.th
    This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62ÊPa.s), stronger structure (80.49% ES), and higher MP (5¼C), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-_ and_ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60Ð0.88ÊN). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes. © 2020 Taylor & Francis.
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    Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes
    (Journal of Culinary Science & Technology, 2022-05-04) Kanokkan Weeragul; Sawanya Pandolsook
    This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa.s), stronger structure (80.49% ES), and higher MP (5ºC), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-β andβ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60–0.88 N). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These …