Browsing by Author "Varaporn Vittayaporn"

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    Development of a Nutritious Instant Soup for the Elderly: Thai Chicken Soup with Coconut and Galangal (Tom Kha Gai)
    (Research and Development Institute Suan Dusit University, 2024) Varaporn Vittayaporn; Penake Supsin; Weerapong Wirunthanakrit; V. Vittayaporn; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: varaporn_vit@dusit.ac.th
    This research aims to develop a Thai-flavored instant soup product familiar to Thai seniors. Ranked as the highest on the list of the best chicken soups in the world, Thai Chicken Soup with Coconut and Galangal, or Tom Kha Gai, topped the TasteAtlas global food mapping site in 2023 (Bangkok Post, 2023). The ingredients of the soup are primarily vegetables and herbs with high nutritional value, including king oyster mushrooms, enoki mushrooms, straw mushrooms, kaffir lime leaves and galangal. The production process of the instant soup was studied, and the results showed that, among the different drying techniques, the freeze-drying method was able to preserve the sensory characteristics of the soup better than the drum-drying technique (p²0.05). The results indicated that the instant Tom Kha Gai soup with emulsion powder encapsulated with vitamin B1, B2, B12, and folate had substantially higher levels of these nutrients (p²0.05) compared to the instant Tom Kha Gai soup without the emulsion supplements, while maintaining similar dietary fiber content. The consumer acceptance test showed a high perceived liking for the instant Tom Kha Gai with a score of ÒLike Very MuchÓ (7.4±1.1). Furthermore, 89% of the consumers accepted the product, and 86% expressed their willingness to purchase it if available for sale. Therefore, the development of the nutritional Thai-flavored instant soup successfully met the demands of elderly and health-oriented consumers. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
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    Development of a Nutritious Instant Soup for the Elderly: Thai Chicken Soup with Coconut and Galangal (Tom Kha Gai)
    (Graphicsite, 2024-12-12) Varaporn Vittayaporn; Penake Supsin; Weerapong Wirunthanakrit
    This research aims to develop a Thai-flavored instant soup product familiar to Thai seniors. Ranked as the highest on the list of the best chicken soups in the world, Thai Chicken Soup with Coconut and Galangal, or Tom Kha Gai, topped the TasteAtlas global food mapping site in 2023 (Bangkok Post, 2023). The ingredients of the soup are primarily vegetables and herbs with high nutritional value, including king oyster mushrooms, enoki mushrooms, straw mushrooms, kaffir lime leaves and galangal. The production process of the instant soup was studied, and the results showed that, among the different drying techniques, the freeze-drying method was able to preserve the sensory characteristics of the soup better than the drum-drying technique (p≤0.05). The results indicated that the instant Tom Kha Gai soup with emulsion powder encapsulated with vitamin B1, B2, B12, and folate had substantially higher levels of these nutrients (p≤0.05) compared to the instant Tom Kha Gai soup without the emulsion supplements, while maintaining similar dietary fiber content. The consumer acceptance test showed a high perceived liking for the instant Tom Kha Gai with a score of “Like Very Much” (7.4±1.1). Furthermore, 89% of the consumers accepted the product, and 86% expressed their willingness to purchase it if available for sale. Therefore, the development of the nutritional Thai-flavored instant soup successfully met the demands of elderly and health-oriented consumers.
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    Development of Healthy Ready-to-Cook Sauce for Thai Food
    (Research and Development Institute Suan Dusit University, 2023) Varaporn Vittayaporn; Ekapon Onnompun; Weerapong Wirunthanakrit; V. Vittayaporn; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: Varaporn_vit@dusit.ac.th
    Thai cuisine is widely popular both domestic and international. Thai cuisine is characterised by the use of herbs and spices as ingredients to provide unique flavors. However, due to the vast variety of ingredients and the delicacy in preparing or even the difficulty in acquiring the ingredients indicated in the recipes, the flavors of the dish are very likely to be distorted from authenticity. This research therefore developed ready-to-cook sauces for Thai food to increase convenience for consumers and to survey consumersÕ acceptance of these products. Additionally, tea seed oil and powdered Gac were utilised for their health-wise beneficial values. The developed ready-to-cook sauces included Pad Thai sauce and Ka Phrao (Holy basil) sauce. The result of product acceptance test indicated that consumers rated the liking scores for Pad Thai sauce and Ka Phrao sauce in the range between like moderately and like very much (8.2±1.3 and 7.8±1.2). Over 92% of the consumers accepted both sauce products, and more than 89% decided to purchase the products. Hence, the development of the healthy ready-to-cook sauces as products are viable for commercial distribution. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Development of Healthy Ready-to-Cook Sauce for Thai Food
    (Graphicsite, 2023-11-11) Varaporn Vittayaporn; Ekapon Onnompun; Weerapong Wirunthanakrit
    Being widely popular both internal and external to Thailand in the meantime, Thai cuisine is characterised by the use of herbs and spices as a part of the ingredients to provide their unique flavors. However, due to the vast variety in its ingredients and the delicacy in preparing or even the difficulty in acquiring the ingredients indicated in the formula, the flavors of the dish are very likely to be distorted from authenticity. This research therefore aims to develop ready-to-cook sauces for Thai food to increase convenience for consumers and to survey consumers’ acceptance of these products. Additionally, tea seed oil and powdered Gac are also utilised for their health-wise beneficial values. The developed ready-to-cook sauces include Pad Thai sauce and Ka Phrao (Holy basil) sauce. The result of product acceptance test indicated that consumers rated the liking scores for Pad Thai sauce and Ka Phrao sauce in the range between like moderately and like very much (8.2±1.3 and 7.8±1.2). Over 92% of the consumers accepted the both sauce products, and more than 89 % decided to purchase the products. Hence, the development of the healthy ready-to-cook sauce products is viable for commercial distribution.
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    Development of Sai Krok E-san Kai (Chicken Fermented Sausages) with Riceberry Rice
    (Graphicsite, 2023-09-26) Ekapon Onnompun; Pawitra Pasurakul; Bencharat Prapluettrakul; Nuchanart Kulawit; Pornyupan Pornsuksawat; Weerapong Wirunthanakrit; Varaporn Vittayaporn
    This research aims to (1) study the ratios of sticky rice to Riceberry rice in Sai Krok E-san Kai with Riceberry rice, at 70:30, 50:50 and 0:100 (2) compare the nutritional value between control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice and (3) carry out consumers’ acceptance test of Sai Krok E-san Kai with Riceberry rice. The study showed that the most accepted ratio of sticky rice to Riceberry rice is 50:50, with overall liking score of 7.48±1.14 (moderately like to like very much). From the comparison of nutritional value in control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice, it was found that the control sample had 181.29 kcal of energy, 8.29 g fat, 13.12 g carbohydrate, 2.58 g dietary fiber, 0.45 mg iron and 0.69 mg zinc. On the other hand, Sai Krok E-san Kai with Riceberry rice had 163.65 kcal of energy, 7.49 g fat, 10.34 g carbohydrate, 4.86 g dietary fiber, 0.97 mg iron and 0.75 mg zinc. Moreover, the consumer acceptance test of Sai Krok E-san Kai with Riceberry rice showed that, out of 100 panelists, 89% accepted the product and 75% decided that they would purchase the product.
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    Health Benefit Potentials Offered by Soy Isoflavones as a Consequence of the Various Phytochemical Properties: A Review
    (Research and Development Institute Suan Dusit University, 2023) Sriwiang Rittisak; Ratchanee Charoen; Wanticha Savedboworn; Pakkawat Detchewa; Wiboon Riansa-Ngawong; Varaporn Vittayaporn; S. Rittisak; Faculty of Agro-Industry, King MongkutÕs University of Technology, North Bangkok, Prachinburi, 25230, Thailand; email: Sriwiang.t@agro.kmutnb.ac.th
    Bioactive soy isoflavones found in soybeans and other soy products offer antioxidant and anti-inflammatory properties and have been shown to present similar structural characteristics to 17-_-estradiol. Moreover, they have the ability to form bonds with estrogen receptors known as phytoestrogen. They are able to serve as the estrogen agonists of the relevant antagonists, depending on the estrogenic level of endocrine, although it is understood that isoflavones are involved in many complex processes based on their activity modes and compound structures. Isoflavones are now a matter of considerable interest to researchers due to their potential health benefits, especially in addressing the onset of cardiovascular disease, hormone-dependent cancers, type 2 diabetes, problems related to menopause, osteoporosis, and cognitive decline due to the aging process. This study provides an overview based on prior research of the various benefits that might be offered by soy isoflavones. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Health Benefit Potentials Offered by Soy Isoflavones as a Consequence of the Various Phytochemical Properties: A Review
    (Graphicsite, 2023-11-11) Sriwiang Rittisak; Ratchanee Charoen; Wanticha Savedboworn; Pakkawat Detchewa; Wiboon Riansa-ngawong; Varaporn Vittayaporn
    Bioactive soy isoflavones found in soybeans and other soy products offer antioxidant and anti-inflammatory properties and have been shown to present similar structural characteristics to 17-β-estradiol. Moreover, they have the ability to form bonds with estrogen receptors known as phytoestrogen. They are able to serve as the estrogen agonists of the relevant antagonists, depending on the estrogenic level of endocrine, although it is understood that isoflavones are involved in many complex processes based on their activity modes and compound structures. Isoflavones are now a matter of considerable interest to researchers due to their potential health benefits, especially in addressing the onset of cardiovascular disease, hormone-dependent cancers, type 2 diabetes, problems related to menopause, osteoporosis, and cognitive decline due to the aging process. This study provides an overview based on prior research of the various benefits that might be offered by soy isoflavones.
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