Browsing by Author "Utsaphong Uprarawanna"

Now showing 1 - 7 of 7
  • Thumbnail Image
    Item
    Effect of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
    (Journal of Food Health and Bioeviromental Science. 17(3). 1-10, 2024-12-12) Phuriwat CheeKham; Utsaphong Uprarawanna; Sirikorn Rochanasak
    This study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).
  • Thumbnail Image
    Item
    Effects of Chitosan Concentrations in the Chitosan-Alginate Composite on the Quality of Mulberry Caviar during Storage
    (Journal of Food Health and Bioviromental Science. 14(2), 34-46., 2023-09-26) Utsaphong Uprarawanna; Ratchadaporn Jaimun; Nattapong Kanha
    This research aimed to study the effect of chitosan concentration in the chitosan-alginate composite on the texture profile analysis and sensory properties, the correlation between instrumental and sensory properties, and the qualitative change of mulberry juice caviar (MJC) during storage. MJC with chitosan-alginate composite containing chitosan concentrations of 0, 0.5, 1.0 and 1.5% by-weight (ALG 1.5, CHI 0.5, CHI 1.0 and CHI 1.5, respectively) were prepared by spherification process. The results showed that the MJC formed with CHI 1.5 had the best sensory acceptance scores, while which of CHI 0.5 was easier consumed with lower texture profile analysis (TPA) parameters. Meanwhile, the high positive correlation (> 0.7) between the instrumental textures and sensory scores implied that most consumers favoured MJCs with high springiness, gumminess, and chewiness. In addition, chitosan-alginate composite prolonged the shelf-life of MJCs better than alginate alone, especially refrigeration temperature. CHI 1.5 was the most effective against changes in MJC size and total phenolic content, while CHI 1.0 was the best for preserving total anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and microbiological quality. This product gives a special texture during chewing when adding it into jelly or similar products and it can also use to decorate foods.
  • Default Image
    Item
    Effects of Chitosan Concentrations in the Chitosan-Alginate Composite on the Quality of Mulberry Caviar during Storage
    (Research and Development Institute Suan Dusit University, 2021) Utsaphong Uprarawanna; Ratchadaporn Jaimun; Nattapong Kanha; U. Uprarawanna; School of Culinary Arts, Suan Dusit University, Lampang Center, Lampang, 52100, Thailand; email: utsaphong_upr@dusit.ac.th
    This research aimed to study the effect of chitosan concentration in the chitosan-alginate composite on the texture profile analysis and sensory properties, the correlation between instrumental and sensory properties, and the qualitative change of mulberry juice caviar (MJC) during storage. MJC with chitosan-alginate composite containing chitosan concentrations of 0, 0.5, 1.0 and 1.5% by-weight (ALG 1.5, CHI 0.5, CHI 1.0 and CHI 1.5, respectively) were prepared by spherification process. The results showed that the MJC formed with CHI 1.5 had the best sensory acceptance scores, while which of CHI 0.5 was easier consumed with lower texture profile analysis (TPA) parameters. Meanwhile, the high positive correlation (> 0.7) between the instrumental textures and sensory scores implied that most consumers favoured MJCs with high springiness, gumminess, and chewiness. In addition, chitosan-alginate composite prolonged the shelf-life of MJCs better than alginate alone, especially refrigeration temperature. CHI 1.5 was the most effective against changes in MJC size and total phenolic content, while CHI 1.0 was the best for preserving total anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and microbiological quality. This product gives a special texture during chewing when adding it into jelly or similar products and it can also use to decorate foods. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
  • Default Image
    Item
    Effects of Chitosan Concentrations in the Chitosan-Alginate Composite on the Quality of Mulberry Caviar during Storage
    (Graphicsite, 2023-09-26) Utsaphong Uprarawanna; Ratchadaporn Jaimun; Nattapong Kanha
    This research aimed to study the effect of chitosan concentration in the chitosan-alginate composite on the texture profile analysis and sensory properties, the correlation between instrumental and sensory properties, and the qualitative change of mulberry juice caviar (MJC) during storage. MJC with chitosan-alginate composite containing chitosan concentrations of 0, 0.5, 1.0 and 1.5% by-weight (ALG 1.5, CHI 0.5, CHI 1.0 and CHI 1.5, respectively) were prepared by spherification process. The results showed that the MJC formed with CHI 1.5 had the best sensory acceptance scores, while which of CHI 0.5 was easier consumed with lower texture profile analysis (TPA) parameters. Meanwhile, the high positive correlation (> 0.7) between the instrumental textures and sensory scores implied that most consumers favoured MJCs with high springiness, gumminess, and chewiness. In addition, chitosan-alginate composite prolonged the shelf-life of MJCs better than alginate alone, especially refrigeration temperature. CHI 1.5 was the most effective against changes in MJC size and total phenolic content, while CHI 1.0 was the best for preserving total anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and microbiological quality. This product gives a special texture during chewing when adding it into jelly or similar products and it can also use to decorate foods.
  • Default Image
    Item
    Effects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
    (Research and Development Institute Suan Dusit University, 2024) Phuriwat Cheekham; Utsaphong Uprarawanna; Sirikorn Rochanasak; P. Cheekham; Faculty of Science and Technology, Chiang Mai Rajabhat University, Chiang Mai, 50300, Thailand; email: phuriwat_che@g.cmru.ac.th
    This study investigates the impact of drying temperature (60-100¡C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ² 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition). © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
  • Default Image
    Item
    Effects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
    (Graphicsite, 2024-12-13) Phuriwat CheeKham; Utsaphong Uprarawanna; Sirikorn Rochanasak
    This study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).
  • Thumbnail Image
    Item
    การพัฒนาเครื่องดื่มน้ำลำไยอบแห้งผสมเม็ดบีดส์ดอกคำฝอยโดยใช้เทคนิคการขึ้นรูปทรงกลม
    (วารสารวัฒนธรรมอาหารไทย ปีที่ 6 ฉบับที่ 2 (2024): กรกฎาคม - ธันวาคม 2567, 2025-01-09) Utsaphong Uprarawanna; รัตกันท์ เขียวอุไร; ภูริชญา อภิวัฒน์ไชยศิริ; มยุรี ชมพู
    งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาการใช้ลำไยอบแห้งและดอกคำฝอยซึ่งเป็นผลไม้และสมุนไพรมากประโยชน์ที่อยู่ในภาคเหนือของไทยไปแปรรูปเป็นเครื่องดื่มสมุนไพรโดยผลิตเป็นน้ำลำไยอบแห้งเสริมเม็ดบีดส์ดอกคำฝอย ใช้การวางแผนการทดลองแบบสุ่มสมบูรณ์ (CRD) สำหรับการทดสอบทางกายภาพ และวางแผนการทดลองแบบบล็อคสุ่มสมบูรณ์ (RCBD) สำหรับการทดสอบทางประสาทสันมผัส โดยศึกษาการขึ้นรูปเม็ดบีดส์น้ำดอกคำฝอยโดยใช้เทคนิคการขึ้นรูปทรงกลมจากสารละลายอัลจิเนตความเข้มข้นร้อยละ 1 ที่อุณหภูมิแตกต่างกัน (30, 40 และ 50 องศาเซลเซียส) หยดในสารละลายแคลเซียมคลอไลด์ความเข้มข้นร้อยละ 1 พบว่า เม็ดบีดส์ดอกคำฝอยที่ผลิตจากสารละลายโซเดียมอัลจิเนตอุณหภูมิที่อุณหภูมิสูงกว่ามีแนวโน้มจะมีขนาดใหญ่กว่าอุณหภูมิต่ำ โดยไม่พบความแตกต่างกันระหว่างอุณหภูมิ 40 และ 50 องศาเซลเซียส แต่จากการทดสอบทางประสาทสัมผัส พบว่า ที่อุณหภูมิ 50 องศาเซลเซียส ได้รับการยอมรับจากผู้บริโภคมากที่สุดอยู่ในระดับชอบมาก (7.95) และจากการศึกษาเปรียบเทียบเครื่องดื่ม 3 ชนิด คือ น้ำลำไยอบแห้ง (ตัวอย่างควบคุม) น้ำลำไยอบแห้งผสมน้ำดอกคำฝอยร้อยละ 30 และน้ำลำไยเสริมเม็ดบีดส์น้ำดอกคำฝอยร้อยละ 30 พบว่า การเสริมน้ำดอกคำฝอยทำให้ความชอบด้านกลิ่นและรสชาติลดลง แต่การเสริมเม็ดบีดส์น้ำดอกคำฝอยกลับส่งผลให้คะแนนด้านลักษณะปรากฏและความชอบโดยรวมเพิ่มขึ้นเมื่อเทียบกับตัวอย่างควบคุม (p≤0.05) สรุปว่าการเสริมน้ำดอกคำฝอยในรูปแบบของเม็ดบีดส์ได้รับคะแนนความชอบสูงกว่าการเสริมด้วยน้ำดอกคำฝอยโดยตรง โดยมีคะแนนความชอบแต่ละด้านอยู่ในระดับชอบมาก (7.58 – 7.92)