Browsing by Author "Panyapathk Pinkaew"

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    Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget
    (Springer, 2019) Panyapathk Pinkaew; Onanong Naivikul; P. Pinkaew; Bachelor of Technology, Program in Food Technology, School of Culinary Arts, Suan Dusit University, Bangkok, 204/3 Sirindhorn Road, Bang Plat, 10700, Thailand; email: hathairat_pin@dusit.ac.th
    Rice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the ten-point augmented simplex centroid mixture design. The AAC of RFBB samples ranged from 5.93 to 29.46% and contained less than 1�ppm of gluten content. After mixing rice flour (RF) with water at the ratio of 1:1.3, the decreased of apparent viscosities was found. Result showed that wheat flour based batter (WFBB) had higher wet pick-up (51.97%) than unblended RFBB (29.05�44.82%). However, the wet pick-up value was improved upon mixing three types of RF at various ratios. The RFBB formulas which contained high amount of dry-milled RD31 flour were more lightness and redness than others. These results suggested that the combination of RD6:KDML105:RD31 at the ratio of 16.7:16.7:66.7 provided the desirable RFBB as it contained similar AAC to WFBB. In addition, the coated chicken nugget with this sample tended to retain moisture content in both crust and core regions, and reduce oil content due to better oil resistance of RF than wheat flour. � 2019, Association of Food Scientists & Technologists (India).
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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
    (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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    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.
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    Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
    (Journal of Food Health and Bioenvironmental Science (May - August 2024), 17(2): 1-9, 2024-06-24) Kankanit Jongrattanavit; Pattrathip Rodsamran; Panyapathk Pinkaew
    This research aimed to investigate the physical properties and chemical compositions of banana blossom sheaths, as well as the physicochemical and microbial properties of their juices. Banana blossom sheaths come in two varieties: the light-yellow inner (inner) and the pink-red outer (outer). Chemical analyses of both outer and inner sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83–93.41%, 1.22–1.71%, 0.29–0.34%, 0.97–1.01%, 3.62–6.60% and 0.96–2.14%, respectively. The healthy pasteurized banana blossom juices (HPBJ) derived from both sources were rich in phenolic compounds (254±0.12 and 124±0.38 mg GAE/100 mL), total anthocyanin contents (0.19±0.23 and 15.0 ±0.35 mg cyanidin-3-glucoside equivalent (CGE)/100 mL) and exhibited antioxidant properties using the DPPH method (2,280.49±0.45 and 2,156.53±0.78 μmol of Trolox equivalents/100 mL), respectively. Microbial analysis of HPBJ, including total plate counts (TPC), yeast and mold, Escherichia coli, Coliform, Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens, indicated levels within acceptable limits, confirming their safety for consumption.
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    Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
    (Research and Development Institute Suan Dusit University, 2024) Kankanit Jongrattanavit; Pattrathip Rodsamran; Panyapathk Pinkaew; P. Pinkaew; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: panyapathk_pin@dusit.ac.th
    This research aimed to investigate the physical properties and chemical compositions of banana blossom sheaths, as well as the physicochemical and microbial properties of their juices. Banana blossom sheaths come in two varieties: the light-yellow inner (inner) and the pink-red outer (outer). Chemical analyses of both inner and outer sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83Ð93.41%, 1.22Ð1.71%, 0.29Ð0.34%, 0.97Ð1.01%, 3.62Ð6.60% and 0.96Ð2.14%, respectively. The healthy pasteurized banana blossom juices (HPBJ) derived from both sources were rich in phenolic compounds (254±0.12 and 124±0.38 mg GAE/100 mL), total anthocyanin contents (0.19±0.23 and 15.0 ±0.35 mg cyanidin-3-glucoside equivalent (CGE)/100 mL) and exhibited antioxidant properties using the DPPH method (2,280.49±0.45 and 2,156.53±0.78 _mol of Trolox equivalents/100 mL), respectively. Microbial analysis of HPBJ, including total plate counts (TPC), yeast and mold, Escherichia coli, Coliform, Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens, indicated levels within acceptable limits, confirming their safety for consumption. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
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    Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
    (Graphicsite, 2024-06-28) Kankanit Jongrattanavit; Pattrathip Rodsamran; Panyapathk Pinkaew
    This research aimed to investigate the physical properties and chemical compositions of banana blossom sheaths, as well as the physicochemical and microbial properties of their juices. Banana blossom sheaths come in two varieties: the light-yellow inner (inner) and the pink-red outer (outer). Chemical analyses of both outer and inner sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83–93.41%, 1.22–1.71%, 0.29–0.34%, 0.97–1.01%, 3.62–6.60% and 0.96–2.14%, respectively. The healthy pasteurized banana blossom juices (HPBJ) derived from both sources were rich in phenolic compounds (254±0.12 and 124±0.38 mg GAE/100 mL), total anthocyanin contents (0.19±0.23 and 15.0 ±0.35 mg cyanidin-3-glucoside equivalent (CGE)/100 mL) and exhibited antioxidant properties using the DPPH method (2,280.49±0.45 and 2,156.53±0.78 μmol of Trolox equivalents/100 mL), respectively. Microbial analysis of HPBJ, including total plate counts (TPC), yeast and mold, Escherichia coli, Coliform, Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens, indicated levels within acceptable limits, confirming their safety for consumption.