Browsing by Author "Naratip Poonnakasem"
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Item 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 PoonnakasemThe 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.
Item 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.thThe 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.Item Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage(Blackwell Publishing Ltd, 2021) Naratip Poonnakasem; N. Poonnakasem; School of Culinary Arts, Suan Dusit University, Bangkok, Thailand; email: pomac116@hotmail.comThe objectives of this research were to study the effect of concentration of egg white and air temperature on physicochemical properties and the effect of packaging on the moisture during storage of foam mat dried chili sauce powder. Results demonstrated that 6% (wt/wt chili sauce basis) egg white as foaming agent and drying temperature at 80¡C to produce chili sauce powder were the optimum condition that led to higher foam expansion, yield percentage, and water solubility, and lower moisture content, Aw, and bulk density. For microbiology test, total viable count, yeast and mold, coliform, and E. coli followed a Thai community product standard of seasoning powder. Plots of moisture content of product in all types of packaging versus time were linear model. The best packaging that could protect moisture permeability was aluminum foil laminate. According to the shelf life prediction, the product in packaging could be stored for 13Êmonths. Practical applications: Chili sauce (hot sauce) is one of the most famous products processed from chili and can be added to many kinds of foods. Application of foam mat drying for this product can extend its shelf life and increase product variety for consumers. The optimum condition for production of chili sauce powder is 6% egg white as foaming agent and drying temperature at 80¡C. The kinetic modeling can be applied for tracking moisture changes of products. The best packaging that could protect moisture permeability was aluminum foil laminate that can be used to store the product for 13Êmonths. This research can be benefit the industrial sauce production for better distribution of the products. © 2021 Wiley Periodicals LLC.Item Effect of HPMC Addition and Modified Atmosphere Packaging on the Qualities of Chilled Pound Cake(Taylor and Francis Inc., 2017) Naratip Poonnakasem; N. Poonnakasem; Suan Dusit University, School of Culinary Arts, Bangkok, 295 Nakhon Ratchasima Rd., Dusit, 10300, Thailand; email: pomac116@hotmail.comThe objective of this research was to study the effects of hydroxypropyl-methylcellulose (HPMC) and modified atmosphere packaging (MAP) with an oxygen absorber on the physical, microbiological, and sensory qualities of chilled pound cake. Results demonstrated that 0.5% HPMC could retard the rate of change in firmness, increase moisture content, and increase hedonic scores of the pound cake. However, the addition of HPMC at 1.0 and 1.5% increased rate of change in firmness. The microbiological analysis showed that the chilled pound cake could be stored for 3 weeks with 0.5% HPMC addition and 6 weeks with combination of 0.5% HPMC addition and MAP. � 2017 Taylor & Francis.