Browse
Recent Submissions
Item Exploring Challenges and Factors Influencing Teachers' Digital Innovative Leadership in Education(Graphicsite, 2024-12-12) Pichsinee Puttitaweesri; Sirote Pholpuntin; Sukhum Chaleysub; Nattha PhiwmaDisruptive technology has globally transformed education, bringing both opportunities and challenges to educational institutions. Existing research primarily addresses technology integration in education; however, there is a significant gap in understanding how elementary school teachers can develop and exercise digital innovative leadership. This gap is especially pronounced in the Thai context, where traditional teaching methods are rapidly being disrupted by digital innovations. This research aimed to identify and analyze factors influencing elementary school teachers' digital innovative leadership in educational management during the disruptive technology era in Thailand. Utilizing a qualitative methodology, the study employed methodological triangulation. This included document analysis of 20 relevant sources and in-depth interviews with five purposively selected key informants, consisting of senior administrators and experienced teachers. Data analysis utilized directed content analysis and frequency analysis. The findings revealed five crucial factors influencing teachers' digital innovative leadership: Digital Innovative Vision, Digital Skills, Creative and Innovative Thinking, Innovative Teamwork and Participation, and Ethics and Accountability. These interconnected factors provide a comprehensive framework for developing teachers' digital leadership capabilities and offer school administrators strategic guidance for implementing effective professional development programs. The results contribute to both theoretical understanding of digital leadership in education and have practical implications for teacher development in Thailand's evolving educational landscape.Item 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 VittayapornThis 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.Item Expectancy on Being Older Persons and Self-Preparation for Old Age in Middle-Adults: Bang Phlad, Bangkok Metropolis(Graphicsite, 2023-06-26) Pragai Jirojanakul; Nipa Leesukol; Renu Kwanyuen; Wanpen KaewpanThe purposes of this study were to assess the level of expectancy on being older persons and of the self-preparation for old age in middle-aged adults (ages between 35-60 years); and to estimate an equation to predict the self-preparation of middle-aged adults from the demographic factors and the expectancy on being older persons. The sample of 400 persons were recruited from middle-aged adults who were qualified with the predetermined criteria, using multi-stage random sampling technique. Data was collected using the questionnaire, developed by the researchers, consisted of 3 sections: the personal data, the expectancy on being older persons and the self-preparation for old age. The CVIs of sections 2 and 3 of the questionnaire were 0.97 and 1.0 with reliabilities of 0.92 and 0.93 respectively. It was found that the expectancy of the sample on being older persons in general was at a high level (Mean 4.07, S.D. 0.66) and the self-preparation for old age in general was also at a high level (Mean 4.00, S.D. 0.55). The variables, which were analyzed using chi-square tests and Pearson’s Product Moment Correlation test and found significantly associated with the self-preparation for old age, were later included to formulate a prediction equation of the dependent variable. The Stepwise multiple regression analysis revealed the equation that best predicted the self-preparation for old age, with the Coefficient of determination (R2) of 0.467 (R=.685). The equation included independent variables as follows: the expectancy on being older persons on spiritual and physical aspects, working for government/state enterprise/private company, practicing Buddhism, and having education at vocational certificate or higher levels. The implications of research findings and recommendations for future practice were discussed.Item Effects of Exercise on Physical Performances among Frail Older Adults: A Review Study(Graphicsite, 2023-09-26) Sattha Prakobchai; Rungnapa Pongkiatchai; Sresuda WongwiseskulFrailty is a crucial concept in determining physiological reverses among older adults. Physical frailty can predict the vulnerability for community- dwelling older adults as the functional performance declines. Recently, nurses and health care professionals have implemented the strategies to enhance physical capacity among frail older adults. Even the clinical guidelines of physical activity and exercise recommendations are widely published, older adults still engage in a low level of physical exercise. It is notable that exercise intervention is effective way to prevent frailty. This review indicates that a combination of aerobic, resistance exercise, and multicomponent exercise can improve physical performance such as increase muscle strength, balance, muscle mass, gait speed and prevent falls. Frailty is a reversible condition. Therefore, encouraging older adults to perform physical exercise is needed to maintain physical functioning as well as promote quality of life. Nurses play a significant role in frailty recovering both in hospitals and in aged care facilities.Item The Effect of Cooking Process and Shelf Life Evaluation of Retort Pouch Packed a Tradition Meat Curry “Kaoyuk”(Graphicsite, 2023-09-26) Supawadee Nakban; Sawitree Nuwongsri; Dudsadee Sapbua; Thippika ThoraritKaoyuk is a traditional meat curry of Trang province, Thailand. It is prepared as a standard recipe. A retort pouch is used because it is a convenient thermal process in which the texture and flavor should be maintained in something close to the original condition. The purpose of the research is to were investigate the effect of the pre-cooking time of Kaoyuk and the change in quality of retorted Kaoyuk after 12 months storage. The effect of the pre-cooking time of meat at 0, 60 and 120 min before retorted process were studied and the texture analyzed and a sensory evaluation undertaken. The result found that the pre-cooking time at 60 min provided the tenderest meat, the retorted Kaoyuk was softened and also more retained the sensory qualities of the original. The 60 min of pre-cooked Kaoyuk were packed in retort pouch with thermal process on F0=11 min (118°C) and stored at room temperature (25±5°C) for 12 months. Physical properties, chemical properties, microbial properties and sensory evaluation were conducted every 3 months. Meanwhile, there was a significant decrease of pH from 5.9 to 5.46 and cutting force required was also was decreased from 8116 g force to 6320 g force whereas color L* a* b* values increased. The Free Fatty Acid value (FFA) was increased from 0.54 to 0.97 % of oleic acid and Thiobarbituric acid values (TBA) was increased from 0.64 to 1.07 mg of MDA/kg meat but no significant (P>0.05) growth of microbial and the sensory evaluation conducted from 10 trained panelists were accepted. The result showed that the retorted Kaoyuk can be store at room temperature for 12 months whilst maintaining acceptable safety and customer satisfaction levels.Item Liposomes Encapsulating Artocarpus lakoocha Roxb. and Glycyrrhiza glabra L. Extracts: Characterization and Shelf Life of Freeze-Dried Vesicles(Graphicsite, 2023-09-26) Tasanee Panichakul; Piyawan Youdee; Nattaporn Boohuad; Khwunjit Itsarasook; Prasit SuwannalertLiposome is the one way of encapsulation of extracts for reducing the extract degradation. This study was to prepare the liposome entrapped extracts of Artocarpus lakoocha Roxb. (L-Al), Glycyrrhiza glabra L. (L-Gg) alone and in combination of A. lakoocha and G. glabra extracts (L-AlGg). The liposomes were prepared by Mechanochemical method and freeze-drying. For stability of liposomes, storage at 4, 25 and 45°C for 8 weeks was performed. The trapping efficiency of liposomes and tyrosinase inhibitory activities of extracts entrapped in liposome were investigated. Results showed liposome morphology was the spherical vesicles evaluated by TEM. Before freeze-drying, liposomes had particle sizes of 156.966 ± 0.808, 140.8 ± 0.818 and 158.633 ± 4.193 nm for L-Al, L-Gg and L-AlGg, respectively. The entrapment efficiency of L-Al, L-Gg and L-AlGg was found to be 95.83 ± 13.48, 97.99 ± 5.23 and 93.90 ± 16.28 %, respectively. The tyrosinase inhibitory activities of released extracts from L-Al, L-Gg and L-AlGg were 81.57 ± 1.22, 68.92 ± 1.23 and 81.40 ± 0.64 %, respectively. After freeze-drying, the particle sizes of L-Al and L-AlGg were no significant changes, while L-Gg particle size was bigger (p < 0.01). The liposome entrapment and tyrosinase inhibitory activity of released extracts were not significantly changed after freezedrying. This indicates good stability and no extract leakage of liposomes. In storage at 4°C for 8 weeks, the entrapment efficiency of L-Al, L-Gg, L-AlGg and tyrosinase inhibitory activity of released extracts were not significantly different, comparing with controls. When increasing temperature of storage effected on the significantly reduction of the entrapment of liposomes and the tyrosinase inhibitory activity of released extracts (p < 0.01). Therefore, the freeze-dried liposome and storage at low temperature is recommended for stabilizing liposome and extract quality.Item Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance(Graphicsite, 2023-09-26) Saowapan Palasuwan; Dudsadee SapbuaThe purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology of research was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jam and evaluating the jam properties: physical, chemical and microbiological quality and consumer acceptance of the jam. The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadability used to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color, odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mango jam 55% received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of β-carotene at 1.04 g, moisture at 28.5 g, ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97% of jam and decided to buy horse mango jam at 76%.Item Antioxidant Activity and Allelopathic Potential of Lippia nodiflora (L.) Michx on Germination and Growth of Neptunia javanica Miq. seeds(Graphicsite, 2023-09-26) Wipa Tupchiangmai; Wantana MongkolvisutThe research objective was to evaluate the antioxidant activity, the allelopathic potential on germination growth of Neptunia javanica Miq. seeds and the total phenolic content (TPC) of crude extracts and fractions from Lippia nodiflora (L.) Michx. In this research, the ethanol crude extracts of leaves (LE), stems (SE) and roots (RE) from L. nodiflora were subjected to study the antioxidant activity by using DPPH free radical scavenging assay and the allelopathic potential on germination seeds of N. javanica. The RE extract had the highest antioxidant activity with IC50 value of 136.87 ppm. The allelopathic effect of LE extract at a concentration of 20 mg/mL completely inhibited the seed germination of N. javanica. The LE fractions were separated by liquid-liquid partition with hexane and ethyl acetate system to afford the leaf hexane fraction (LH), leaf ethyl acetate fraction (LEtOAc) and leaf hydroethanolic fraction (LW). The antioxidant, TPC and allelopathic activities of all fractions were investigated. The antioxidant activity of LW (158.21) and LEtOAc (175.45) fractions were better than those of LE (296.87) extracts, while LH fraction showed the lowest antioxidant activity at 722.08 ppm. The active allelopathic compounds in LEtOAc at a concentration of 10 mg/mL showed complete inhibition of radicle and hypocotyl on germination seed growth and 50% of seed growth inhibition (IC50) was 3.14 mg/mL. Crude extracts and fractions showed more inhibited radicle growth than hypocotyl growth of N. javanica seeds. The TPC of leaves crude extracts and fractions were the highest. Interestingly, the total phenolic content of LEtOAc fraction, was the highest (0.072 mg GAE/g) that was related to the good allelopathic properties, compared with other fractions and crude extracts. Our results indicate that the ethanolic crude extracts and an ethyl acetate fraction of L. nodiflora leaves can be applied to weed control, especially for N. javanica.Item Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream(Graphicsite, 2023-09-26) Sawittree Nuwongsri; Thippika Thorarit; Dudsadee SapbuaThis objective of this research was to develop the local fruit of Thailand, horse mango (Mangifera foetida) into sherbet ice cream. Horse mango sherbet ice cream with 3 difference level of horse mango pulp (20, 40 and 60%) were study with physical quality, chemical quality microbiological quality and consumer acceptance. The results showed, yellowness color increasing related to quantity of horse mango pulp; so the 60% horse mango pulp content sherbet ice cream is the brightest yellow. Overrun value of 20, 40 and 60% horse mango pulp sherbet ice cream were 20.19 ± 0.91, 20.18 ± 0.32, 19.91 ± 0.37 respectively, it’s statistically not significant (p> 0.05). The texture in each of the 3 levels of pulp was different, and increasing the horse mango pulp meant the firmness decreased. The melting rate was increased when increasing horse mango pulp. Energy, carbohydrate, protein, ash and retinol variation all increased when the level of of horse mango pulp increased. Microbiological quality followed Ministry of Public Health standards. Additionally, a higher concentration of fruit pulp increased the value of panelist’s sensory score for color, odor, texture and overall acceptance.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 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 KanhaThis 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.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 Effect of Chilling and Freezing Storage of Cookie Dough on Dry Roasted Pork Cookie Quality(Graphicsite, 2023-09-26) Sawittree NuwongsriLow temperature is an easy technique which preserves and retains product quality. The objectives of this research were to develop the Trang local roasted pork pieces into cookies and to study the effect of chilling and freezing of cookie dough on cookie quality. The methodology of research was conducted by studying 3 different levels (25%, 50% and 75%) of dry roasted pork suitable to be cookie and study the cookie properties: microbiological and physical quality. The results of this research indicated that addition of dry roasted pork into cookie dough at 50% level received the highest sensory score for all aspects. The 50% dry roast pork cookie dough was studied regarding chilling and freezing storage condition, and determined color, spread ratio and textural quality. The color parameters were determined through lightness (L*), redness (a*) and yellowness (b*) values of both cookie dough models stored under chilling and freezing and the results showed that these values increased with increasing retention time. In terms of cookie color from chilling and freezing cookie dough, it was found that L* and a* decreased but b* was unchanged. The spread ratio for both cookies from chilling and freezing dough decreased, the spread ratio of freezing dough was lower than chilling dough. When cookie’s textural quality was investigated, hardness value from both chilling and freezing cookie dough increased after week 2 and increase rate continued until week 6. In addition, the chewiness value increased for both cookies from chilling and freezing dough. The fracturability of cookies from chilling and freezing dough slightly increased after 6-week storage. Crispiness value of both cookies from chilling and freezing dough were stable as early as 2 weeks and continually increased until last storage time at week 6.Item Effects of Nutrient Supplement and Chitosan on Microbial Population Change in Up-Flow-Anaerobic-Sludge-Blanket Reactor during Biogas Production(Graphicsite, 2023-09-26) Rungroj Piyaphanuwat; Srisuda Samaimai; Vassanasak LimkhuansuwanThe objective of this research was to study the effects of nutrient supplement and chitosan on microbial change in an up-flow-anaerobic-sludge-blanket (UASB) reactor during biogas production. Three UASB reactors were operational in this study. All reactors were operated by feeding dilute stillage with chemical oxygen demand (COD) concentration at 10,000 mg/L and 9 days of hydraulic retention time (HRT) under anaerobic conditions. Reactor 2 and reactor 3 were supplemented with nutrient supplement and chitosan, respectively. The results of the environment and pH values of all UASB reactors showed similar conditions with total volatile acid/ alkalinity (TVA/Alk) values of 0.27-0.31. The COD removal efficiency of reactor 1 (stillage), 2 (stillage and nutrient supplement) and 3 (stillage and chitosan) showed about 79%, 84% and 87%, respectively. In addition, it was found that the UASB reactors supplemented with nutrient supplement or chitosan produced higher levels of biogas than those without additives. The 16S rRNA technique by PCR reaction showed that the dominant archaea in the final fermentation of all UASB reactors and in inoculum sample were hydrogenotrophic (genus Methanobacterium) and acetotrophic methanogens (genus Methanosaeta). The methanogens population in the reactor supplemented with chitosan (18.11%) produced more biogas than the ones in the reactor supplemented with nutrient supplement (14.44%) and in the control reactor (15.95%).Item Evaluation of Antimicrobial Activity of Rhinacanthus nasutus (L.) Kurz and Acanthus ilicifolius L. Extracts(Graphicsite, 2023-09-26) Nartlada Onvimol; Napa Onvimala; Nattaporn BoohuadThe aim of this research was to evaluate the antimicrobial properties of medical plants Rhinacanthus nasutus (L.) Kurz and Acanthus ilicifolius L. that were extracted with water/aqueous (AqER, AqEA) and ethanol (EtER, EtEA). The extracts were tested for activity and evaluated based on the effectiveness against three strains of microorganism: Gram-positive bacteria such as Staphylococcus aureus, Gram-negative bacteria such as Escherichia coli, and fungal such as Candida albicans by using the agar well diffusion and broth dilution method. The extracts from Rhinacanthus nasutus and Acanthus ilicifolius with ethanol showed the effect of inhibiting all microbes. The most effective against Candida albicans with the similar MIC and MFC values of 18.75 and 37.50 mg/mL. Meanwhile, extracts with water of Rhinacanthus nasutus and Acanthus ilicifolius with MIC values of 37.50 and 75 mg/mL and MFC values of 75 and 150 mg/mL, respectively. Conversely, these extracts showed no effect to inhibit Escherichia coli. This could be due to the capabilities of the solvents extractive and using part of the plant. Likewise, a combination of the extracts with ethanol of R. nasutus and A. ilicifolius to evaluate the efficacy of synergistic herbs can be considered from the MIC value. The antimicrobial synergy was evaluated in terms of FIC obtained from multiple-combination bactericidal/fungicidal assays. FICi value was interpreted as synergy only in ethanol extract R. nasutus+A. ilicifolius (EtRA) of 0.26.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 Antioxidant Activities, Total Phenolic Compounds and Fucoxanthin of Marine Benthic Diatoms Amphora subtropica BUUC1502 and Thalassiosira sp.(Graphicsite, 2023-09-26) Pakawan Setthamongkol; Nisa Siranonthana; Ranchayanee Chalermmueang; Yutthaya Yuyen; Janjarus Watanachote; Rachanimuk Hiransuchalert; Maliwan KutakoThis research’s aim was to study antioxidant activities, total phenolic compounds and fucoxanthin of crude extract of marine benthic diatoms, Amphora subtropica BUUC1502 and Thalassiosira sp. These two diatoms were cultured in a Guillard F/2 media, which was prepared from sea water with a salinity at 30 psu for 8 days. It was found that A. subtropica BUUC1502 shows better growth than Thalassiosira sp. (p<0.05). Whereas the biomass yield of Thalassiosira sp. is higher than of A. subtropica BUUC1502 (p<0.05). The diatoms were extracted using methanol solvent (99.8%). Crude extracts of A. subtropica BUUC1502 and Thalassiosira sp. yielded 0.38±0.01 and 0.36±0.00 g/g DW, respectively. The total phenolic compounds and fucoxanthin of them were similar (p>0.05) with 2.92-3.09 mg GAE/g crude extract and 18.85-19.74 mg/g DW, respectively. The IC50 of DPPH free radical inhibition of crude extracts from A. subtropica BUUC1502 and Thalassiosira sp. is 231.75±40.75 and 179.84±27.90 µg/mL, respectively, while the IC 50 of ABTS free radical inhibition is 68.28±7.31 and 46.90±1.83 µg/mL, respectively. The results of this research show that these two marine benthic diatoms may be an antioxidant source that can be used in various related fields.Item Preparation, Characterization and Evaluation of Octyl Methoxycinnamate (OMC)-Loaded Solid Lipid Nanoparticles (SLNs) by Using a Microemulsion Technique(Graphicsite, 2023-09-26) Khwunjit Itsarasook; Piyanuch Prompamorn; Surapa Modsuwan; Jittarawadee Tanghiranrat; Orapin Komutiban; Woraphot Haritakun; Jantharat Wutisatwongkul; Kanlayaporn ChantreeThis research prepared the solid lipid nanoparticles (SLNs) based on microemulsion to load octyl methoxycinnamate (OMC) as a UV absorber for instability protection. The optimal microemulsion formulation was selected by visual assessment according to a transparent and thermodynamically system form. The optimal microemulsion obtained from the experiment composed of 10% w/w glyceryl monostearate (GMS, solid lipid), 10% w/w Tween 80 (surfactant), 15% w/w PEG-40 hydrogenated castor oil (surfactant) and 20% w/w ethanol (co-surfactant). Various processing parameters for the preparation of SLN was carried out using three factors including, 1) warm microemulsion (mL) and iced water ratio (mL), 2) homogenization speed (rpm) and 3) homogenization time (min) and two responses assessed were particle size and polydispersity index (PDI) to obtain a SLNs batch with smaller particle size and optimum PDI. The OMC-loaded SLN had 693.07± 0.05 nm mean particle size and 0.56±0.04 PDI, prepared by optimal processing parameters. The surface morphology of the SLNs was assessed by transmission electron microscopy (TEM), the result found that OMC-loaded SLN showed a smooth surface and spherical shape. Entrapment efficiency of OMC-loaded SLN was found to be 99.89±0.020% . The stability testing of the prepared SLN was studied. Result found that OMC-loaded SLN showed slightly lower stable compared with the initial condition. All obtained results indicated that this method and processing parameters can prepare the SLNs which was suitable for cosmetic application.Item The Effect of Health Literacy on Self-Management Related to Food Consumption among Older Adults with Hypertension in the Community(Graphicsite, 2023-09-26) Rungnapa Pongkiatchai; Sresuda Wongwiseskul; Orranuch ChusriThe study aimed to study the effect of the health literacy program on self - management related to food consumption among older adults with hypertension in the community. The study design was quasi-experimental study with pre and posttest groups. The participants consisted of 64 older adults with hypertension who were randomly assigned to an experimental and control group. Participants in experimental group received health education and six sessions of health literacy. Each session lasted 20-60 minutes within eight weeks. Control group received usual care and health education from health provider. self-administration questionnaire (nutrition literacy, food consumption pattern and self-management) was used to collect the data. Data were analyzed using independent t-test. Group reflection was analyzed using content analysis. Results showed that mean score of nutritional literacy, food consumption and self-management of the experiment group was significantly higher than the mean score of the control group (p-value <.001). Results from the reflection in the experimental group suggested some issues, including the understanding, access to information and applying knowledge. Participants suggested the methods to enhance health literacy for self-management on food consumption including providing knowledge, communication, sharing experiences and using photographic media. In sum, health literacy program can be used as a tool to enhance knowledge related to health.Item Local Production and Characterization of Biochar from Bamboo Waste and the Removal of Natural Organic Matter from Nakhon Nayok River, Thailand(Graphicsite, 2023-09-26) Dusit Angthararuk; Sasamol Phasuk; Pannraphat TakolpuckdeeThe objective of this research was to produce a biochar from bamboo handicraft waste via pyrolysis process using a modified 200 L steel drum kiln. The temperature outside the kiln-producing biochar appeared around 500-600°C, closely related to the temperature of slow pyrolysis. The physical and chemical properties of bamboo biochar (BB) were characterized by using proximate and ultimate analysis, Brunauer-Emmett-Teller surface area techniques, elemental analysis, scanning electron microscopy coupled with an energy dispersive spectroscopy, Fourier transform infrared spectroscopy, Raman spectroscopy and X-ray diffraction techniques. It was found that 28.76 ± 2.22% of BB yield with 77.07 ± 1.92 % fixed carbon. As the morphology properties, its surface area and total pore were 247.5 ± 7.1 m2 g-1 and 0.16 ± 0.02 cm3 g-1, respectively. Batch test for removal of natural organic matter (NOM) in Nakhon Nayok River, by adsorbed on BB was studied. The results showed that the percentage reduction of dissolve organic matter (DOC) and absorbance at 254 nm at equilibrium were 71.33 ± 1.46 and 76.51 ± 2.01, respectively, while the adsorption capacity was 4.75 mg.g-1 DOC. Pseudo-second order kinetic model was best suited for describing the adsorption of DOC onto BB. This suggests that interaction of NOM on BB were explored in terms of multicomponent adsorption, which the heterogeneous distribution of the adsorptive sites at biochar surfaces. It was found that biochar is suitable for the adsorption of NOM from surface water and is a low-cost effective adsorbent in the treatment of wastewater. Biochar can be applied for a variety of purposes for example: as biofuels, adsorbents and as soil amendments. In addition, the biochar kiln is small and easy to create, creates no smoke, inexpensive, easy to use, does not take much time to produce and has an eco-friendly processing.