Browsing by Author "Natchanok Nukit"

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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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    From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood
    (Research and Development Institute Suan Dusit University, 2024) Natchanok Nukit; Kankanit Jongrattanavit; Panyapathk Pinkeaw; P. Pinkeaw; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: panyapathk_pin@dusit.ac.th
    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-orutis Demonstration and Wat Amarindraram 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 (p²0.05). Notably, the calcium-enriched formula could be labeled as a Ògood source of calcium,Ó 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. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
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    From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood
    (Graphicsite, 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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    Product Development of Germinated Black Glutinous Rice Drink in a Sachet as Affected by Roasting and Brewing Time
    (Research and Development Institute Suan Dusit University, 2021) Kankanit Jongrattanavit; Pitchaya Pothinuch; Suwanna Pichaiyongvongdee; Natchanok Nukit; Naraet Bangsiri; K. Jongrattanavit; School of Culinary Art, Suan Dusit University, Bangkok, 10300, Thailand; email: Kankanit_jon@dusit.ac.th
    Germinated black glutinous rice (GBGR) drink in a sachet was developed. The effects of roasting time (0, 5, 10 and 15 min) and brewing time (3, 5, 7, 10 and 15 min) on color, chemical compositions and antioxidant capacity were investigated. Prolonged roasting time increased L*, positive b*, C* and h¡ values, whereas decreased positive a* value, resulting in lighter color. Ash and carbohydrate contents were higher when longer roasting time was applied; however, aw, moisture and protein contents were lower. GABA contents (61.04 mg/kg) retained in GBGR with 5 min-roasting time. Fat, crude fibers, total phenolic (TPC), total anthocyanin (TAC) contents and DPPH scavenging capacity did not significant change according to roasting time. Regarding brewing time with water at 98¡C, L* and h¡ values of GBGR drink decreased. Higher TPC, TAC and DPPH scavenging capacity of GBGR drink were induced by using short brewing time 3-5 min). Therefore, roasting and brewing time of 5 and 3 min, respectively, were recommended for healthy drink production from GBGR. GABA concentration of 0.17 mg/150 mL was detected in finished product. For consumer acceptability test, GBGR drink was liked moderately and 77% of consumers would like to buy the product. Physical, chemical and microbial changes of the product prototype during storage time of 98 days were accepted following the Thai agricultural standard TAS 4404-2012 Good manufacturing practices for germinated brown rice standard. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
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    Product Development of Germinated Black Glutinous Rice Drink in a Sachet as Affected by Roasting and Brewing Time
    (Graphicsite, 2023-09-26) Kankanit Jongrattanavit; Pitchaya Pothinuch; Suwanna Pichaiyongvongdee; Natchanok Nukit; Naraet Bangsiri
    Germinated black glutinous rice (GBGR) drink in a sachet was developed. The effects of roasting time (0, 5, 10 and 15 min) and brewing time (3, 5, 7, 10 and 15 min) on color, chemical compositions and antioxidant capacity were investigated. Prolonged roasting time increased L*, positive b*, C* and h° values, whereas decreased positive a* value, resulting in lighter color. Ash and carbohydrate contents were higher when longer roasting time was applied; however, aw, moisture and protein contents were lower. GABA contents (61.04 mg/kg) retained in GBGR with 5 min-roasting time. Fat, crude fibers, total phenolic (TPC), total anthocyanin (TAC) contents and DPPH scavenging capacity did not significant change according to roasting time. Regarding brewing time with water at 98°C, L* and h° values of GBGR drink decreased. Higher TPC, TAC and DPPH scavenging capacity of GBGR drink were induced by using short brewing time 3-5 min). Therefore, roasting and brewing time of 5 and 3 min, respectively, were recommended for healthy drink production from GBGR. GABA concentration of 0.17 mg/150 mL was detected in finished product. For consumer acceptability test, GBGR drink was liked moderately and 77% of consumers would like to buy the product. Physical, chemical and microbial changes of the product prototype during storage time of 98 days were accepted following the Thai agricultural standard TAS 4404-2012 Good manufacturing practices for germinated brown rice standard.