Browsing by Author "Pakkawat Detchewa"

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    Health Benefit Potentials Offered by Soy Isoflavones as a Consequence of the Various Phytochemical Properties: A Review
    (Research and Development Institute Suan Dusit University, 2023) Sriwiang Rittisak; Ratchanee Charoen; Wanticha Savedboworn; Pakkawat Detchewa; Wiboon Riansa-Ngawong; Varaporn Vittayaporn; S. Rittisak; Faculty of Agro-Industry, King MongkutÕs University of Technology, North Bangkok, Prachinburi, 25230, Thailand; email: Sriwiang.t@agro.kmutnb.ac.th
    Bioactive soy isoflavones found in soybeans and other soy products offer antioxidant and anti-inflammatory properties and have been shown to present similar structural characteristics to 17-_-estradiol. Moreover, they have the ability to form bonds with estrogen receptors known as phytoestrogen. They are able to serve as the estrogen agonists of the relevant antagonists, depending on the estrogenic level of endocrine, although it is understood that isoflavones are involved in many complex processes based on their activity modes and compound structures. Isoflavones are now a matter of considerable interest to researchers due to their potential health benefits, especially in addressing the onset of cardiovascular disease, hormone-dependent cancers, type 2 diabetes, problems related to menopause, osteoporosis, and cognitive decline due to the aging process. This study provides an overview based on prior research of the various benefits that might be offered by soy isoflavones. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Health Benefit Potentials Offered by Soy Isoflavones as a Consequence of the Various Phytochemical Properties: A Review
    (Graphicsite, 2023-11-11) Sriwiang Rittisak; Ratchanee Charoen; Wanticha Savedboworn; Pakkawat Detchewa; Wiboon Riansa-ngawong; Varaporn Vittayaporn
    Bioactive soy isoflavones found in soybeans and other soy products offer antioxidant and anti-inflammatory properties and have been shown to present similar structural characteristics to 17-β-estradiol. Moreover, they have the ability to form bonds with estrogen receptors known as phytoestrogen. They are able to serve as the estrogen agonists of the relevant antagonists, depending on the estrogenic level of endocrine, although it is understood that isoflavones are involved in many complex processes based on their activity modes and compound structures. Isoflavones are now a matter of considerable interest to researchers due to their potential health benefits, especially in addressing the onset of cardiovascular disease, hormone-dependent cancers, type 2 diabetes, problems related to menopause, osteoporosis, and cognitive decline due to the aging process. This study provides an overview based on prior research of the various benefits that might be offered by soy isoflavones.
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    Improvement of parboiled brown rice properties using pre-germination process
    (Kasetsart University, 2022) Ku Rosiyah Yamirudeng; Panyapathk Pinkaew; Pakkawat Detchewa; Onanong Naivikul; O. Naivikul; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand; email: fagionn@ku.ac.th
    Importance of the work: Germination and parboiling were employed to improve the parboiled pre-germinated brown rice production. Objectives: To improve parboiled brown rice properties using a pre-germination process. Materials & Methods: Pre-germinated brown rice (PGBR) samples were prepared from paddy of Thai rice cultivars: Chai Nat1 (CNT1), Riceberry (RB) and Sun-Pah-Twang1 (SPT1). All samples were soaked in water at 30 ¡C for 12 hr and then incubated at 30 ¡C for 32Ð38 hr. Subsequently, all PGBR samples were parboiled under mild (100 ¡C, 10 min, 0 bar) and severe conditions (120 ¡C, 10 min, 1.05 bar) for comparison, before being dried until the moisture content was less than 12%. Later, all samples were analyzed for their physical, chemical and physicochemical properties. Results: Increased head rice yield and decreased yellowness were significantly affected by severe parboiling, while mild parboiling increased the redness of PPGBR from CNT1and SPT1. Both conditions of parboiling increased the crude protein (9.27Ð10.70%) and lipid (3.69Ð4.64%) contents but decreased the total starch content (80.78Ð81.98%). The alkali spreading score of CNT1 was 5 points (gelatinization temperature (GT) at 70Ð74 ¡C), while both RB and SPT1 had scores of 6 points (GT at 65Ð69 ¡C) under mild and severe parboiling, respectively. All three Thai rice cultivars showed a V-type X-ray diffraction pattern. Scanning electron micrographs confirmed gelatinization of the PPGBR for all three Thai rice cultivars with parboiling. Texture analysis revealed that cooked PPGBR had a lower hardness than cooked PBR for all three Thai rice cultivars. Main finding: Combined severe parboiling with germination improved the PPGBR quality of all rice cultivars. Copyright © 2021.
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    Improvement of parboiled brown rice properties using pre-germination process
    (Agriculture and Natural Resources, 56(3), 547-556., 2022-06-22) Ku Rosiyah Yamirudeng; Panyapathk Pinkaew; Pakkawat Detchewa; Onanong Naivikul
    Importance of the work: Germination and parboiling were employed to improve the parboiled pre-germinated brown rice production. Objectives: To improve parboiled brown rice properties using a pre-germination process. Materials & Methods: Pre-germinated brown rice (PGBR) samples were prepared from paddy of Thai rice cultivars: Chai Nat1 (CNT1), Riceberry (RB) and Sun-Pah-Twang1 (SPT1). All samples were soaked in water at 30 °C for 12 hr and then incubated at 30 °C for 32–38 hr. Subsequently, all PGBR samples were parboiled under mild (100 °C, 10 min, 0 bar) and severe conditions (120 °C, 10 min, 1.05 bar) for comparison, before being dried until the moisture content was less than 12%. Later, all samples were analyzed for their physical, chemical and physicochemical properties. Results: Increased head rice yield and decreased yellowness were significantly affected by severe parboiling, while mild parboiling increased the redness of PPGBR from CNT1and SPT1. Both conditions of parboiling increased the crude protein (9.27–10.70%) and lipid (3.69–4.64%) contents but decreased the total starch content (80.78–81.98%). The alkali spreading score of CNT1 was 5 points (gelatinization temperature (GT) at 70–74 °C), while both RB and SPT1 had scores of 6 points (GT at 65–69 °C) under mild and severe parboiling, respectively. All three Thai rice cultivars showed a V-type X-ray diffraction pattern. Scanning electron micrographs confirmed gelatinization of the PPGBR for all three Thai rice cultivars with parboiling. Texture analysis revealed that cooked PPGBR had a lower hardness than cooked PBR for all three Thai rice cultivars. Main finding: Combined severe parboiling with germination improved the PPGBR quality of all rice cultivars.