Browsing by Author "Teeranuch Chysirichote"
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Item Caloric reduction in mungbean conserve filling of flaky Chinese pastry(2011) Teeranuch Chysirichote; Anchanee Utaipatanacheep; Warunee Varanyanond; T. Chysirichote; Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand; email: Chtnuch@hotmail.comThis research aimed to develop reduced-calorie flaky Chinese pastry by reducing the oil and sugar contents. Inulin solution (I) was used as a fat replacer combined with sorbitol (Sor) or maltitol (Mal) solution as a sugar replacer in mungbean conserve filling. The factorial completely ramdomized design experiment involved reducing the oil (RF) level by 0, 25, 50 and 75% of the oil weight and sugar (RS) level was reduced by 0, 10, 20 and 30% of the sugar weight. The results showed that the scores for all characteristics tested except for the bean odor of RF25/RS0 (25% fat reduction combined with 0% sugar reduction) were not significantly different from RF0/RS0 (P > 0.05). Then, inulin solution at levels of 80, 90 and 100% (w/w) were combined with sorbitol or maltitol solution at levels of 10, 20 and 30% (w/w). These combinations respectively replaced the oil and sugar in the RF25/RS0 formula. The hardness of the pastry significantly increased as the level of replacement of the fat and sugar increased. However, the overall liking of the pastry from the I80/Mal10 formula was at the moderate level which was not significantly different from RF25/RS0 (P > 0.05). In addition, the fat and energy contents of the I80/Mal10 formula decreased by 69.44 and 25.51%, respectively from those of full-fat formula. Furthermore, the amounts of cholesterol and total saturated fat were 1.57 mg and 1.69 g per serving size (30 g). This product could be claimed to be "reduced-calorie", "reduced-fat" and "cholesterol-free".Item Effect of Malva Nut Gel as Fat Replacer on Sponge Cake(Journal of Food Health and Bioenvironmental Science. 14(3): 28-34., 2023-09-26) Teeranuch Chysirichote; Pannee Suanpang; Piramal BunthamMalva nut originated in Southeast Asia and is cultivated in the Eastern part of Thailand. Gel prepared from its mature seed coat containing high water-soluble dietary fiber was used as a fat replacer in this research. Part of the butter (25-50%) and milk (10-20%) for the sponge cake were replaced with malva nut gel. Physical, chemical and organoleptic analyses were conducted to evaluate the effects of malva nut gel on the properties of the sponge cake. For specific volume, all samples were not significantly different (p>0.05); moreover, the roughness, lightness (L*) and yellowness (b*) of the crust increased while the values of the crumb decreased. In the final product obtained from this research 10% of the milk and 25% of the butter were replaced with malva nut gel, which was the highest replacement content of butter and milk with a high customer acceptance. Its chemical composition consisted of 22.72% moisture, 6.28% protein, 16.20% fat, 0.90% ash, 53.90% carbohydrate and 3.76% dietary fiber. Cholesterol and total calories were 114.22 mg and 386.52 Kcal, respectively. The content of fat, carbohydrate, cholesterol, and total calories of this product were lower than the basic formula (p ≤ 0.05). In addition, 120 consumers accepted this cake in terms of appearance, color, aroma, taste, softness and rated it overall, as ‘very much liking’ and the aftertaste as ‘moderate liking’.Item Effect of Malva Nut Gel as Fat Replacer on Sponge Cake(Research and Development Institute Suan Dusit University, 2021) Teeranuch Chysirichote; Pannee Suanpang; Piramal Buntham; T. Chysirichote; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: teeranuch_chy@dusit.ac.thMalva nut originated in Southeast Asia and is cultivated in the Eastern part of Thailand. Gel prepared from its mature seed coat containing high water-soluble dietary fiber was used as a fat replacer in this research. Part of the butter (25-50%) and milk (10-20%) for the sponge cake were replaced with malva nut gel. Physical, chemical and organoleptic analyses were conducted to evaluate the effects of malva nut gel on the properties of the sponge cake. For specific volume, all samples were not significantly different (p>0.05); moreover, the roughness, lightness (L*) and yellowness (b*) of the crust increased while the values of the crumb decreased. In the final product obtained from this research 10% of the milk and 25% of the butter were replaced with malva nut gel, which was the highest replacement content of butter and milk with a high customer acceptance. Its chemical composition consisted of 22.72% moisture, 6.28% protein, 16.20% fat, 0.90% ash, 53.90% carbohydrate and 3.76% dietary fiber. Cholesterol and total calories were 114.22 mg and 386.52 Kcal, respectively. The content of fat, carbohydrate, cholesterol, and total calories of this product were lower than the basic formula (p ² 0.05). In addition, 120 consumers accepted this cake in terms of appearance, color, aroma, taste, softness and rated it overall, as Ôvery much likingÕ and the aftertaste as Ômoderate likingÕ. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.Item Effect of Malva Nut Gel as Fat Replacer on Sponge Cake(2023-09-26) Teeranuch Chysirichote; Pannee Suanpang; Piramal BunthamMalva nut originated in Southeast Asia and is cultivated in the Eastern part of Thailand. Gel prepared from its mature seed coat containing high water-soluble dietary fiber was used as a fat replacer in this research. Part of the butter (25-50%) and milk (10-20%) for the sponge cake were replaced with malva nut gel. Physical, chemical and organoleptic analyses were conducted to evaluate the effects of malva nut gel on the properties of the sponge cake. For specific volume, all samples were not significantly different (p>0.05); moreover, the roughness, lightness (L*) and yellowness (b*) of the crust increased while the values of the crumb decreased. In the final product obtained from this research 10% of the milk and 25% of the butter were replaced with malva nut gel, which was the highest replacement content of butter and milk with a high customer acceptance. Its chemical composition consisted of 22.72% moisture, 6.28% protein, 16.20% fat, 0.90% ash, 53.90% carbohydrate and 3.76% dietary fiber. Cholesterol and total calories were 114.22 mg and 386.52 Kcal, respectively. The content of fat, carbohydrate, cholesterol, and total calories of this product were lower than the basic formula (p ≤ 0.05). In addition, 120 consumers accepted this cake in terms of appearance, color, aroma, taste, softness and rated it overall, as ‘very much liking’ and the aftertaste as ‘moderate liking’.Item Effect of reducing fat and using fat replacers in the crust of flaky chinese pastry(2011) Teeranuch Chysirichote; Anchanee Utaipatanacheep; Warunee Varanyanond; T. Chysirichote; Curriculum of Home Economics, Suan Dusit School of Culinary Arts, Suan Dusit Rajabhat University, Bangkok 10300, Thailand; email: Chtnuch@hotmail.comFlaky Chinese pastry (Pia), is a small Chinese pastry filled with mungbean conserve and is a popular bakery product. Its crust is made from wheat flour, fat, water, sugar and salt, with mungbean conserve stuffed inside. This research aimed to lower the fat content in Pia by using fat replacers in the outer crust that had high liking scores from untrained panelists. Maltodextrin gel and inulin gel were used as fat replacers. The results indicated that the hardness of the product increased slightly with the reduction in fat content, while the extension and puffiness decreased. Panelists liked products in which the fat content in the outer crust was reduced by 45% and replaced by 50% of its weight with inulin gel in the formula. The overall liking of the developed product was at a moderate level, which was not significantly (p > 0.05) different from the control. The chemical composition of this formula was analyzed and showed that the fat, total calories and calories from fat could be reduced by 10.5, 3.02 and 10.05%, respectively.Item Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch(Taylor and Francis Ltd., 2023) Teeranuch Chysirichote; Weawwan Wattanasiriwit; Kamontip Ploykrachang; Teerin Chysirichote; T. Chysirichote; Department of Food Engineering, School of Engineering, King MongkutÕs Institute of Technology Ladkrabang, Bangkok, 1 Chalongkrung 1 Rd, Ladkrabang, Thailand; email: teerin.ch@kmitl.ac.thWhen industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The foodÕs solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0. © 2023 Taylor & Francis.Item Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch(Journal of Culinary Science & Technology, 2023-01-08) Teeranuch Chysirichote; Weawwan Wattanasiriwit; Kamontip Ploykrachang; Teerin ChysirichoteWhen industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The food’s solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0.