Browsing by Author "Pitchaya Pothinuch"

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    Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice
    (Journal of Current Science and Technology Vol. 14 No. 1 (2024): January - April, 2023-12-06) Pitchaya Pothinuch; Kankanit Jongrattanavit; Kingamol Leelajaluwan; Nattapong Prichapan
    Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using a-amylase and a-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with a-amylase in combination with the 12 hours-incubation with a-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice.
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    Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice
    (Rangsit University, 2024) Pitchaya Pothinuch; Kankanit Jongrattanavit; Kingkamol Leelajaruwan; Nattapong Prichapan; P. Pothinuch; Faculty of Food Technology, Rangsit University, Pathum Thani, 12000, Thailand; email: pitchaya.p@rsu.ac.th
    Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using _-amylase and _-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with _-amylase in combination with the 12 hours-incubation with _-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice. © 2018-2024, Rangsit University.
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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.