Browsing by Author "Suwanna Pichaiyongvongdee"
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Item Developing Potential of Restaurant Entrepreneurs in Pattaya Using Process of Knowledge Management of Local Wisdom on Foods(Research and Development Institute Suan Dusit University, 2019) Renumas Gulasirima; Nujira Rasamipiboon; Suwanna Pichaiyongvongdee; Chernporn Chantrarasanam; Premruetai Yambunjong; R. Gulasirima; Graduate School, Suan Dusit University, Bangkok, 10700, Thailand; email: renumas99@yahoo.comThis research mainly aims to find guidelines for developing restaurant entrepreneurs� potential using knowledge management (KM) process on local food wisdom to achieve standardized restaurant businesses and enhance Pattaya local foods for tourist recognition. The mixed methodology research was adopted and data gathering was performed by sample survey, in-depth interviews, small group discussion, observation, and participatory action research led by experts and researchers about knowledge management process for local food wisdom, demonstrated local food cooking for entrepreneurs, participated in exchange learning activities and experiment, accomplished the lesson learned, summarize issues and solutions. The findings revealed the guidelines recommended for developing the potential of restaurant entrepreneurs� potential using KM process on local food wisdom by developing: 1) team work responsible for administration and managing the KM of Pattaya local cuisine wisdom, 2) database management systems for storing bodies of all knowledge concerning Pattaya local cuisine wisdom, networking, as well as providing users knowledge, 3) the KM process for Pattaya local cuisine wisdom to define the knowledge management practices and learning activities between entrepreneurs and stakeholders continuously, 4) learning sources for Pattaya local cuisine wisdom to organize the local cuisine wisdom sources and activity services in communities, and 5) public relations and marketing promotions for local cuisine businesses to organize the publicity campaign events to ensure that all sectors realize and value conservation and succession for Pattaya local cuisine wisdom. � 2019, Research and Development Institute Suan Dusit University. All rights reserved.Item Effect of chemical treatments to reduce the bitterness and drying on chemical physical and functional properties of dietary fiber pomelo powder from Citrus grandis (L.) Osbeck Albedo(Kasetsart University, 2015) Suwanna Pichaiyongvongdee; Boonyakrit RattanapunThe pomelo albedo was selected from three cultivars�Kao Nampung (KNP), Thongdee (TD) and Kao Yai (KY). KNP was a suitable cultivar for preparing dietary fiber powder because it had high crude fiber content and the limonin and naringin contents were lower than for TD and KY. Limonin and naringin are the main bitter components of pomelo albedo which need to be reduced. Three chemicals were used to reduce the bitterness of the pomelo albedo�NaCl (1%, 3%, 5%), CaCO3 (1%, 3%, 5%) as well as various pH levels using 0.1 N NaOH solution (pH 7, 8 and 9). The results showed that all chemicals treatment could reduce the limonin and naringin contents (P � 0.05) but adjusting the organoleptic quality to pH 7 had the highest odor score and the lowest score for bitterness. Two drying methods were studied: freeze drying was conducted at -40 �C for 14 hr and the three conditions for tray drying were 50 �C for 5.5 hr, 60 �C for 4.5 hr and 70 �C for 2 hr. The freeze dried pomelo albedo powder had better physical, chemical and functional properties than the samples that were tray dried (P � 0.05). The water holding capacity and swelling capacity of the dietary fiber pomelo albedo powder were compared with commercial cellulose (carboxymethyl cellulose). It was found that the pomelo albedo dietary fiber powder had better functional properties than the commercial cellulose based on scanning electron microscopy. Thus, dietary fiber pomelo albedo powder can be used as a functional ingredient or in industrial applications using food products. � 2015, Kasetsart University. All rights reserved.Item Effects of different particle size distribution and insoluble dietary fiber content from pomelo by-products on the quality characteristics of rice noodle product(Journal of Food Health and Bioenvironmental Science, 15(2), 19-25., 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan YoudeeRice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 μm) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 μm at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 μm showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy.Item Effects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products(Research and Development Institute Suan Dusit University, 2022) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan Youdee; S. Pichaiyongvongdee; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: suwanna_pic@dusit.ac.thRice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 _m) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 _m at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 _m showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.Item Effects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products(Graphicsite, 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan YoudeeRice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 μm) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 μm at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 μm showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Research and Development Institute Suan Dusit University, 2021) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira Rasamipaiboon; S. Pichaiyongvongdee; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: suwanna_pic@dusit.ac.thPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 _m) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 _m that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Journal of Food Health and Bioenvironmental Science, 14(2), 20-27., 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira RasamipaiboonPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 μm) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 μm that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Graphicsite, 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira RasamipaiboonPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 μm) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 μm that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products.Item Innovations in Food Technology(Graphicsite, 2023-09-26) Suwanna PichaiyongvongdeeItem PRE-TREATMENT OF VEGETABLES AND FORMULA DEVELOPMENT OF CALCIUM-FORTIFIED VEGETABLE CRISPY WAFFLES WITH RICEBERRY USING A MIXTURE DESIGN(Slovak University of Agriculture, 2023) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun; Piyawon Youdee; Nujira Rasamipaiboon; Tanikan Nubwande; S. Pichaiyongvongdee; Suan Dusit University, School of Culinary, Department of Food Technology, Bangkok, Nakhon Ratchasima Rd, Dusit District, 10300, Thailand; email: suwanna_pic@dusit.ac.thCrispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, high-nutritional-value snack option suitable for health-conscious consumers. © (2023), (Slovak University of Agriculture). All Rights Reserved.Item 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.thGerminated 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.Item 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 BangsiriGerminated 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.Item Total polyphenol content and antioxidant properties in different tissues of seven pomelo (Citrus grandis (L.) osbeck) cultivars(Kasetsart University, 2014) Suwanna Pichaiyongvongdee; Boonyakrit Rattanapun; Ratiporn HaruenkitPomelo (citrus grandis (L.) Osbeck) is one of the popular Thai fruits, which is well known for having high antioxidant properties. The total polyphenol content and antioxidant properties (1,1 diphenyl-1-picrylhydrazyl, DPPH) and ferric reducing antioxidant power (FRAP)) were determined in seven of the many pomelo cultivars growing in ThailandÑnamely, Kao Numpueng (KNP), Thong Dee (TD), Kao Paen (KP), Kao Yai (KY), Tha Knoi (TK), Pattavee (PV) and Kao Tanggwa (KTG). Different parts of the fruit tissue consisting of flavedo, albedo, segment membranes and seeds, were tested. The results indicated that the total polyphenol content was highest in the seeds in all cultivars (3,108.78Ð4,957.97 _g.g-1), while for the other parts, the ranking in decreasing order was albedo (1,176.58Ð3,384.81 _g.g-1), flavedo, (1,096.27Ð2,163.63 _g.g-1) and segment membranes (825.68Ð2,266.66 _g.g-1), respectively. The antioxidant properties (DPPH) were highest in the seeds, while for the other parts, the ranking in decreasing order was albedo, flavedo and segment membranes. By cultivar, Thong Dee (TD) produced the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the flavedo and seeds. Tha Knoi (TK) had the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the albedo and segment membranes. Kao Tanggwa (KTG) had the highest antioxidant properties (DPPH) in the seeds. A linear relationship between the total polyphenol content and the DPPH has a coefficient of determination (R2) of 0.702, and for FRAP the R2 was 0.659. Thus, edible tissues of pomelo could be a source of bioactive compounds which is high in antioxidant properties and suitable for industrial processing. © 2014 Kasetsart J. (Nat. Sci.) All rights received.