ORCID Profile
0000-0003-4621-1690
Current Organisation
Pibulsongkram Rajabhat University
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Publisher: Rynnye Lyan Resources
Date: 26-03-2020
DOI: 10.26656/FR.2017.4(4).026
Abstract: Waxy rice which has been soaked in excessive water was cooked with hydrocolloid solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice. Hydrocolloids studied were guar gum (GG), xanthan gum (XG) and sodium alginate (SA). The hydrocolloid-cooked rice and the control s le, cooked in water without any hydrocolloid, were determined for their starch retrogradation, texture, microstructure and in-vitro starch digestion rate. It was found that hydrocolloid-cooked rice exhibited more retrograded starch than the control, providing high melting enthalpies. Retrograded starch caused the increased hardness of the cooked rice during storage, while adhesiveness and springiness tended to decrease. Although, hydrocolloid-cooked rice retrograded more during storage, it showed a lower hardness than the control s le due to the phase separation of hydrocolloids. SEM images revealed that intact starch was completely gelatinized. The control s le provided denser microstructure than the hydrocolloidcooked s les. While air cells were observed in the hydrocolloid-cooked s les especially with XG. The hydrocolloid-cooked rice exhibited lower starch digestion rate than the control. SA provided the lowest starch digestion rate, followed by GG and XG respectively
Publisher: Diva Enterprises Private Limited
Date: 2020
Publisher: Elsevier BV
Date: 04-2005
Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.IJBIOMAC.2017.12.121
Abstract: The effects of gums including carboxymethyl cellulose (CMC), xanthan gum (XG) and guar gum (GG) on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles were investigated. The gums, each at 0.05 and 0.10 g/100 g wet basis, were added to the flour during rice noodle production. Control was the s le without the addition of gums. Physical properties (color, water absorption, cooking loss and firmness), microstructure, starch composition and in vitro starch digestibility were determined. Generally, the addition of gums improved the physical qualities of rehydrated fermented rice noodles as evidenced by high water absorption and low cooking loss. CMC provided the best result for improvement of the physical properties of rice noodles. The addition of gums promoted the porous microstructure in rice noodles. In terms of starch digestibility, the addition of gums increased the rate of starch digestion and consequently provided high estimated glycemic index (GI). S les with XG showed the highest starch digestion rate and estimated GI values when compared with CMC and GG. It is concluded that CMC, XG and GG improved the texture and cooking quality of dried-natural fermented rice noodles but they had negative effects on starch digestion rate and estimated GI.
Publisher: Elsevier BV
Date: 2015
Publisher: Elsevier
Date: 2020
Publisher: Elsevier BV
Date: 12-2023
Publisher: Wiley
Date: 17-07-2023
DOI: 10.1111/IJFS.16599
Abstract: In vitro starch digestibility, chemical, pasting, and gelatinisation properties of 10 uncooked pigmented and non‐pigmented Thai white rice were studied. Differing in amylose and starch contents, the s les were also significantly ( P ≤ 0.05) different in pasting and gelatinisation properties, maximum digestible starch (40–53 g/100 g dry starch), and rate of starch digestion (0.028–0.054 min −1 ). The starch digestograms were adequately described ( r 2 0.63 P ≤ 0.001) by objective logarithm of slope (Sopade Objective Procedure), modified first‐order kinetic, and two‐term exponential and non‐exponential models to be all truly monophasic. The estimated glycaemic index (g/100 g) ranged from 64 and 84, compared to 41–95 for their brown rice forms ( International Journal of Food Science and Technology , 2022, 57 , 6699), highlighting how bran and hull components influence starch digestion of polished and non‐polished rice. This study is foundational to detailedly understand starch digestibility when the rice is further treated.
Publisher: Elsevier BV
Date: 10-2010
Publisher: Elsevier BV
Date: 06-2022
Publisher: Wiley
Date: 15-11-2022
Abstract: Measuring the glycemic index (GI) of rice in vivo is time consuming and costly. A simple, reliable, and cost‐effective in vitro digestion assay suitable for use during rice breeding and rice product development is required. The purpose of this study is to propose the use of an in vitro enzymatic starch digestion assay based on a glucometer to determine the estimated GI (eGI) of rice in both raw and cooked forms. Four rice cultivars differing in amylose contents are examined. The known GI rice cultivar, Doongara, is used as the reference. The assay includes the digestion of ground rice using all of the enzymes require to simulate the human digestive tract. The glucose released during digestion is determined using a portable hand‐held glucometer over a 120‐min period. The obtained starch digestograms are modeled using a first‐order kinetic model, and eGI values are calculated. The assay is applicable to both raw and cooked rice s les. It can be used to classify rice according to its eGI as affected by cultivars and cooking methods. The protocol is robust, high‐throughput, and adaptable to non‐laboratory settings. It can benefit rice breeders, farmers, and manufacturers of rice products.
Publisher: Elsevier BV
Date: 06-2006
Publisher: Elsevier BV
Date: 12-2014
Publisher: Japan Oil Chemists' Society
Date: 2017
DOI: 10.5650/JOS.ESS16131
Abstract: Fine particles obtained from the physical refining of organic cold pressed vegetable oils which are normally discarded as a process waste can be utilized as cosmetic and food ingredients. This paper demonstrated the use of the fine particles from rice bran (Thai Jasmine and Riceberry varieties), sunflower and sesame oils as the ingredient in body mask and as dietary fiber. It was found that the fine particles from rice brans exhibited better antioxidant properties than those of sunflower and sesame. The mixed fine particles were added to body mask formula. The addition of the fine particles affected the physical properties and stability of the body mask especially viscosity and pH. Total dietary fiber recovered from the fine particles ranged from 17.91-23.83 g/100g dry s le. Dietary fiber from Riceberry exhibited the best antioxidant properties as evidenced by DPPH radical scavenging activity and reducing power.
Publisher: Elsevier BV
Date: 06-2002
Publisher: Japan Oil Chemists' Society
Date: 2018
DOI: 10.5650/JOS.ESS17122
Abstract: Rice bran oil (RBO) especially from colored rice is rich in phytochemicals and has become popular in food, cosmetic, nutraceutical and pharmaceutical applications owing to its offering health benefits. This study determined the contents of phytochemicals including oryzanols, phytosterols, tocopherols (Toc) and tocotrienols (T3) in RBOs extracted using different methods namely cold-press extraction (CPE), solvent extraction (SE) and supercritical CO
Publisher: Conscientia Beam
Date: 06-04-2023
Abstract: This study aimed to develop new vegetable purees derived from banana inflorescences as well as recipes suitable for in iduals suffering from dysphagia. The effects of hydrocolloids (modified tapioca starch MTS, gum acacia GA, xanthan gum XG, carboxymethyl cellulose CMC, and gelatin GEL) on the quality of purees were investigated. Banana inflorescences turned out to be a good choice for the preparation of purees that complied with “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. The addition of XG and CMC to the purees improved their qualities. However, the effects of hydrocolloids depended on the types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The kale leaf, pumpkin, and Riceberry-flavored soups, made from banana inflorescence purees as a main ingredient, were successfully prepared. All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study could promote the use of banana inflorescence as a potential ingredient for purees suitable to be used as dysphagia diets.
Publisher: Rynnye Lyan Resources
Date: 15-02-2020
DOI: 10.26656/FR.2017.4(3).407
Abstract: This paper evaluated the effects of two hydrocolloids, pectin and carrageenan, on physical properties and lipid digestion of whipping cream. Hydrocolloids were added to the creams at 0.5, 1.0 and 1.5% by weight. Their physical properties and lipid digestion were examined. It was found that both pectin and carrageenan affected lipid droplet size and ζpotential of the emulsions, causing the volume-surface average diameter to decrease while the net negative charges of the lipid droplets increased. Hydrocolloids provided the key benefits to whipped creams as they improved foaming properties and delayed lipid digestion rate. Overrun and serum loss of the whipped creams were improved. Hydrocolloids reduced the rate of lipid digestion as evidenced by lipid droplet aggregations either by coalescence or flocculation mechanisms. The released free fatty acids which are the end products of lipid digestion were reduced as a consequence of hydrocolloid addition. The decrease of lipid digestion rate depended on the types and concentrations of hydrocolloids. Carrageenan was found to be more effective than pectin in terms of delaying lipid digestion.
Publisher: PeerJ
Date: 04-05-2021
DOI: 10.7717/PEERJ.11365
Abstract: Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated paddy rice (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reagent and enzymatic extractions. The extracted proteins or protein fractions were assessed for their properties using various techniques. Data were analyzed by 2′3 factorial design experiment. It was found that germination and extraction methods significantly affected the concentration of protein fractions when analyzed by Bradford assay. Average protein fraction concentration of the GPR was lower than that of PR. SDS-PAGE patterns of protein fractions obtained from PR and GPR using any extraction method displayed similar protein profiles. Three major protein bands at about 13 kDa (prolamin), 22–23 kDa (basic glutelin) and 37–39 kDa (acidic glutelin) with small amount of 57 kDa proglutelin were observed. For amino acid profile, germination increased the content of most amino acids, resulting in the higher content of amino acids in GPR, excepted for some amino acids. When processed with in vitro digestion, protein fractions from GPR exhibited a higher level of digestibility than those from PR as evidenced by the less intensity of the protein bands obtained from SDS-PAGE. Alkaline and SDS reagent extractions provided more digestible protein fractions than enzymatic extraction. Extraction methods also influenced phase transition of protein fractions as investigated by a DSC. Alkaline extraction resulted in protein fractions with higher phase transition temperature than the other methods. For antioxidant capacity, extraction methods as well as germination significantly affected antioxidant capacity of the protein fractions. Enzymatic extraction provided protein fractions with the best antioxidant capacity.
Publisher: Copernicus GmbH
Date: 07-05-2018
Abstract: Abstract. This study provides an overview of precipitation processes and their sensitivities to environmental conditions in the Central Amazon Basin near Manaus during the GoAmazon2014/5 and ACRIDICON-CHUVA experiments. This study takes advantage of the numerous measurement platforms and instrument systems operating during both c aigns to s le cloud structure and environmental conditions during 2014 and 2015 the rainfall variability among seasons, aerosol loading, land surface type, and topography has been carefully characterized using these data. Differences between the wet and dry seasons were examined from a variety of perspectives. The rainfall rates distribution, total amount of rainfall, and raindrop size distribution (the mass-weighted mean diameter) were quantified over both seasons. The dry season generally exhibited higher rainfall rates than the wet season and included more intense rainfall periods. However, the cumulative rainfall during the wet season was 4 times greater than that during the total dry season rainfall, as shown in the total rainfall accumulation data. The typical size and life cycle of Amazon cloud clusters (observed by satellite) and rain cells (observed by radar) were examined, as were differences in these systems between the seasons. Moreover, monthly mean thermodynamic and dynamic variables were analysed using radiosondes to elucidate the differences in rainfall characteristics during the wet and dry seasons. The sensitivity of rainfall to atmospheric aerosol loading was discussed with regard to mass-weighted mean diameter and rain rate. This topic was evaluated only during the wet season due to the insignificant statistics of rainfall events for different aerosol loading ranges and the low frequency of precipitation events during the dry season. The impacts of aerosols on cloud droplet diameter varied based on droplet size. For the wet season, we observed no dependence between land surface type and rain rate. However, during the dry season, urban areas exhibited the largest rainfall rate tail distribution, and deforested regions exhibited the lowest mean rainfall rate. Airplane measurements were taken to characterize and contrast cloud microphysical properties and processes over forested and deforested regions. Vertical motion was not correlated with cloud droplet sizes, but cloud droplet concentration correlated linearly with vertical motion. Clouds over forested areas contained larger droplets than clouds over pastures at all altitudes. Finally, the connections between topography and rain rate were evaluated, with higher rainfall rates identified at higher elevations during the dry season.
Publisher: IEEE
Date: 09-2014
Publisher: Springer Science and Business Media LLC
Date: 27-09-2011
Publisher: The Royal Society of Chemistry
Date: 15-10-2015
DOI: 10.1039/9781782622796-00017
Abstract: Starch is a versatile and useful polymer, not only because it is a cheap, natural material but also because of the ease with which its physicochemical properties can be altered through various treatments. This chapter provides up-to-date information about starch and its structure–property relationships. The complexes of starch with other components, starch hydrolysis, starch modification methods, industrial production of starches and their uses are also discussed.
Publisher: Elsevier BV
Date: 07-2018
Publisher: Elsevier BV
Date: 09-1909
Publisher: Elsevier BV
Date: 09-2013
DOI: 10.1016/J.CARBPOL.2013.05.001
Abstract: Flour and starch isolated from the tubers of Scirpus grossus were investigated for their physicochemical properties and starch digestibility. The flour was extracted using two different processes namely peeled and unpeeled processes. Proximate analysis revealed that the flours from both processes contain considerably high total starch, more than 80%, which indicate their potential use as starchy foods. The amylose content of the flours and starches ranged from 29 to 32%. Starch granules of S. grossus were oval in shape with smooth surface and small diameters ranging from 6 to 15 μm. All s les exhibited high swelling pasting behaviors with pasting temperatures ranging from 78 to 79 °C, indicating the strong bonding forces within the granule interiors. Differential scanning calorimetry (DSC) results suggested that the s les gelatinized at temperatures ranging from 71 to 81 °C. In vitro starch digestion assay found that all s les provided the estimated glycaemic index (GI) values of approximately 55 or less.
Publisher: Elsevier BV
Date: 07-2013
Publisher: Wiley
Date: 18-08-2022
DOI: 10.1111/IJFS.16020
Abstract: In vitro starch digestibility of 10 Thai brown rice s les was investigated for foundational in‐depth understandings of treated rocessed and untreated/non‐processed rice. The s les were uncooked pigmented, non‐pigmented and differed in amylose contents and chemical and functional properties. The starch digestograms were modelled using innovative techniques involving objective logarithm of slope (Sopade Objective Procedure) and one‐term and two‐term exponential and non‐exponential models. The s les significantly ( P ≤ 0.05) revealed monophasic and biphasic starch digestograms, and the digestion parameters were s le‐dependent. Using the Sopade Objective Procedure, which better predicted the digestograms, the biphasic s les exhibited rapid‐slow and slow‐rapid in vitro starch digestion phenomena. The estimated glycaemic index (eGI) of the s les ranged from 41 to 95 g/100 g, and the s le with the slow‐rapid digestion pattern exhibited the lowest eGI. The results are discussed as baselines for follow‐up treatments that typify rice as a notable global food commodity.
Publisher: Wiley
Date: 26-07-2011
Publisher: Informa UK Limited
Date: 09-2005
Publisher: Wiley
Date: 04-07-2018
Publisher: The Royal Society of Chemistry
Date: 15-10-2015
DOI: 10.1039/9781782622796-00352
Abstract: Starch is one of the most abundant biopolymers and has strong advantages such as environmental compatibility, wide availability and low cost. Most starches in native form present limitations in their properties and therefore they need to be enhanced. One of the most promising technical advances has been the development of starch nanocomposites. This chapter describes the potential of starch nanocomposites with particular focus on applications in the food industry. The major topics include nanotechnology in foods, starch as the matrix with different nanofillers and starch nanoparticles.
Publisher: Rynnye Lyan Resources
Date: 19-06-2022
DOI: 10.26656/FR.2017.6(3).408
Abstract: This research was aimed to determine the effects of extraction methods on antioxidant properties and methoxyflavone contents of Kaempferia parviflora (KP) rhizome extracts. The KP rhizomes were extracted by maceration using ethanol at the concentrations of 25, 50, 75 and 95% V/V for 7 days and 95% V/V ethanolic extraction with sonication-assisted extraction (SAE) for 15-45 mins. Antioxidant components (phenolics, flavonoids and anthocyanins) and antioxidant activities (DPPH and FRAP) were examined. Methoxyflavones of the KP extracts were identified by a GC-MS technique. It was found that extraction methods affected the antioxidant properties of the extracts. Increasing ethanol concentrations enhanced anthocyanins but not phenolics and flavonoids. Ethanol concentration at 75% V/V exhibited the greatest DPPH while 25% V/V ethanol showed the greatest FRAP values. In this study, 10 methoxyflavones from KP extracts were separated and identified by GC chromatograms. The content of 5,7-dimethoxyflavone increased from 1.1 g/100 mL extract to 48.10 g/100 mL extract as the ethanol concentrations increased from 25% to 95% V/V. SAE for 15-45 mins had little impact on antioxidant properties as well as methoxyflavone contents. In general, SAE enhanced the extraction of KP rhizomes by increasing 5,7-dimethoxyflavone contents.
Publisher: College of Graduate Studies, Walailak University
Date: 28-08-2018
Abstract: Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant activities when assessed by DPPH radical scavenging activity and FRAP assay. The addition of palm sugar extracts to the reaction mixture effectively protected against DNA damage. For pGI, the mixture of corn starch and palm sugars showed slow digestion rate and, consequently, lower pGI values than those of refined cane sugars. Nutritional and functional properties of palm sugars were thought to be influenced by their retained phytonutrients, as they were processed under mild conditions.
Publisher: Elsevier BV
Date: 07-2014
Publisher: Japan Oil Chemists' Society
Date: 2017
DOI: 10.5650/JOS.ESS17014
Abstract: This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO
Publisher: Elsevier BV
Date: 07-2016
Publisher: Elsevier
Date: 2014
No related grants have been discovered for Khongsak Srikaeo.