Browsing by Author "Sawanya Pandolsook"

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    Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes
    (Taylor and Francis Ltd., 2022) Kanokkan Weeragul; Sawanya Pandolsook; K. Weeragul; Culinary Industry Program, School of Culinary Arts, Suan Dusit University, 295 Nakhon Ratchasima Road, Dusit, Bangkok, 10300, Thailand; email: kanokkan_wee@dusit.ac.th
    This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62ÊPa.s), stronger structure (80.49% ES), and higher MP (5¼C), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-_ and_ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60Ð0.88ÊN). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes. © 2020 Taylor & Francis.
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    Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes
    (Journal of Culinary Science & Technology, 2022-05-04) Kanokkan Weeragul; Sawanya Pandolsook
    This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa.s), stronger structure (80.49% ES), and higher MP (5ºC), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-β andβ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60–0.88 N). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These …
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    Potential use of policosanol extract from Thai bleached rice bran wax as an organogelator
    (Springer, 2020) Sawanya Pandolsook; Sasikan Kupongsak; S. Kupongsak; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 254 Phyathai Road, Patumwan, 10330, Thailand; email: Sasikan.K@chula.ac.th
    Rice bran wax is an important source of policosanol (PC). PC extracted from Thai bleached rice bran wax was used. The yield of extracted PC was 31.21Êwt%. Policosanol organogels (PCOs) were prepared by mixing rice bran oil with PC extracted at the concentrations of 12, 13.5, and 15Êwt%. It was determined that PCO prepared using the 15% concentration of PC exhibited the best properties, such as the oil-binding capacity, texture parameters, thermal behaviour, and solid fat content (SFC). The characteristics of PCOs were altered by the PC concentration (p < 0.05). PCOs exhibited dendrite-like crystals, which changed to spherulite crystals with an increase in the storage time. The emulsion produced from PCO at the 15% concentration of PC (PCE) showed emulsion stability. The results of this study show that PC extracted from Thai bleached rice bran wax are potential organogelators for organogels and can be used in W/O emulsions produced without the addition of an emulsifier or a stabilizer. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
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    Process Development of Mozzarella Farm Cheese from Buffalo Milk
    (Research and Development Institute Suan Dusit University, 2023) Sawanya Pandolsook; Wanna Tungjaroenchai; W. Tungjaroenchai; School of Food-Industry, King MongkutÕs Institute of Technology Ladkrabang, Bangkok, 10520, Thailand; email: wannat79@yahoo.com
    The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47¡C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40¼C and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43¡C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47¡C) promoted hardening of the cheese curds. While cooking temperature at 45¡C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45¡C cooking temperature and pre-stretched curd pH 5.1, respectively. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Process Development of Mozzarella Farm Cheese from Buffalo Milk
    (Journal of Food Health and Bioenvironmental Science, 16(1), 17-25., 2023-09-26) Sawanya Pandolsook; Wanna Tungjaroenchai
    The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47°C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40ºC and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43°C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47°C) promoted hardening of the cheese curds. While cooking temperature at 45°C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45°C cooking temperature and pre-stretched curd pH 5.1, respectively
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    Process Development of Mozzarella Farm Cheese from Buffalo Milk
    (Graphicsite, 2023-09-26) Sawanya Pandolsook; Wanna Tungjaroenchai
    The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47°C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40ºC and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43°C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47°C) promoted hardening of the cheese curds. While cooking temperature at 45°C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45°C cooking temperature and pre-stretched curd pH 5.1, respectively
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    The Effect of Partial Wheat Flour Substitution by Unripe Banana Flour and Particle Sizes on the Physical, Chemical Properties and In Vitro Digestibility of Instant Noodles.
    (Journal of Food Technology, Siam University, 17(2), 69–82., 2022-11-27) Sutasinee Chintong; Sawanya Pandolsook
    The objective of the study was to develop instant noodles with functional properties by partial wheat flour substitution with unripe banana flour. The study was undertaken to show the extent of improvement based on the size counterparts of the flour. The effect of addition of mechanically fractionated flours (fine fraction; 80 mm and coarse fraction; 250 mm) from unripe banana flour as a partial substitute (0%, 10%, 20%, and 30%) for wheat flour on the physical, chemical and in vitro digestibility properties was investigated. The results indicated that use of unripe banana flour at 30% substitution level significantly decreased the oil content and energy caloric value and increased the moisture and fiber (p<0.05). As the amount of banana flour increased, the appearance became darker and the stickiness of the noodles decreased when compared to the control sample. Addition of 30% coarse banana flour resulted in a marked increase in resistant and slow digestible starch levels in the instant noodles. Despite the change in color and texture of the product it presented, the digestibility of the instant noodle samples showed that unripe banana flour produced from a mechanical fractionation can be used as a promising functional ingredient to prepare instant noodles with greater nutritional value prospects.