Browsing by Author "Sutasinee Chintong"

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    Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition
    (Walailak University, 2023) Sutasinee Chintong; Kanjana Sukosi; Jureerat Saengrung; Maruj Limpawattana; Wanwimol Klaypradit; W. Klaypradit; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand; email: ffiswak@ku.ac.th
    The present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formulation is also demonstrated the highest retention of AITC in wasabi flavor beads after thermal process. Therefore, the encapsulated wasabi flavor has broad application prospects in food industry and development value prospects. © 2023, Walailak University. All rights reserved.
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    Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis)
    (Korean Society of Fisheries and Aquatic Sciences, 2022) Thithi Phetchthumrongchai; Niti Chuchird; Sittiruk Roytrakul; Sutasinee Chintong; Wanwimol Klaypradit; W. Klaypradit; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand; email: ffiswak@ku.ac.th
    In this study we investigate physical and chemical characteristics of immature and mature skipjack tuna (Katsuwonus pelamis) roes in fresh and dried forms. Fresh roes were studied for histological structure and also dried by three methods: hot air drying (HD), vacuum drying (VD) and freeze drying (FD). The obtained roe powders were analysed for proximate composition, color value, fatty acid composition, amino acid profile, equivalent umami concentration (EUC) and protein pattern. Unyolked oocytes were more common in immature roes, while fully yolked oocytes were more common in mature roes. All dried tuna roes contained high content of protein and lipid (69.31%Ð70.55% and 11.14%Ð16.02%, respectively). The powders obtained by FD provided the highest lightness value (L*). The main fatty acid found in all roe powders was docosahexaenoic acid (DHA) (23.49%Ð27.02%). Glutamic acid, leucine, and aspartic acid were the three most abundant amino acids found in the powders (13.58Ð14.61, 8.06Ð8.42, and 7.81Ð8.39 g/100 g of protein, respectively). The mature roe powder obtained from HD provided the highest EUC value (73.09 g monosodium glutamate/100 g of samples). The protein band at molecular weight of 97 kDa (vitelline) represented the major protein. Therefore, dried tuna roe could be a functional ingredient source of protein and lipid rich in DHA and it also has potential to be used as taste enhancer with umami compound. © 2022 The Korean Society of Fisheries and Aquatic Science.
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    Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe
    (MDPI, 2022) Thithi Phetchthumrongchai; Viroj Tachapuripunya; Sutasinee Chintong; Sittiruk Roytrakul; Teerasak E-kobon; Wanwimol Klaypradit; W. Klaypradit; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand; email: ffiswak@ku.ac.th
    Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26Ð20.65, 10.67Ð13.61 and 10.87Ð12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications. © 2022 by the authors.
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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.