Browsing by Author "Yotsinee Huadong"

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    Characteristics of Flattened Rice Flour Used with Daifuku
    (Research and Development Institute Suan Dusit University, 2022) Yotsinee Huadong; Tita Foophow; T. Foophow; School of Culinary Arts, Suan Dusit University, Bangkok, Dusit, 10300, Thailand; email: tita_foo@dusit.ac.th
    Flattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
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    Characteristics of Flattened Rice Flour Used with Daifuku
    (J. Food Health and Bioenvironmental Science 15(3): 1-9., 2022-11-09) Yotsinee Huadong; Tita Foophow
    Flattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development.
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    Characteristics of Flattened Rice Flour Used with Daifuku
    (Graphicsite, 2023-09-26) Yotsinee Huadong; Tita Foophow
    Flattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development.
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    Utilization of Natural Polymer Wall Materials for Health-Effective Lycopene Encapsulation
    (Research and Development Institute Suan Dusit University, 2023) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon Phoohinkong; W. Phoohinkong; Faculty of Science and Technology, Suan Dusit University, Bangkok, 10700, Thailand; email: weerachon_pho@dusit.ac.th
    Natural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptional antioxidant properties, offers protection against oxidative stress. Studied extensively for its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.
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    Utilization of Natural Polymer Wall Materials in Strategies for Health-Effective Lycopene Encapsulation
    (J. Food Health and Bioenvironmental Science 16(3): 57-62., 2023-11-27) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon Phoohinkong
    Natural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptionalantioxidant properties, offers protection against oxidative stress. Studied extensivelyfor its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications.
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    Utilization of Natural Polymer Wall Materials in Strategies for Health-Effective Lycopene Encapsulation
    (Graphicsite, 2023-12-18) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon Phoohinkong
    Natural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptional antioxidant properties, offers protection against oxidative stress. Studied extensively for its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications.