Search Result of "Woatthichai Narkrugsa"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Starch Phosphate Production by Microwave Technique)

ผู้เขียน:ImgPassara Maneesriraj, ImgSiriluk Phetkoa, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

Starch phosphate production using microwave technique was carried out with tapioca and glutinous rice starches as raw materials. Starches were mixed with phosphate reagents(sodium hexametaphosphate and sodium dihydrogen-phosphate to produce starch phosphate monoester (SPM) and starch phosphate diester (SPD) at the concentration of 10,15 and 20% ( w/v in liquid phase) with the liquid/solid weight ratio 1:2. Retained moisture content(RM),bound phosphorus (BP), degree of substitution (DS) and freeze-thaw stability (FTS) of starch phosphates were analysed and examined. The results showed that RM of SPM from tapioca and glutinous rice starch were 6.47-9.28% and 6.24-8.08%,respectively, while RM of SPD from the two starches were 5.70-9.24% and 5.35- 8.08%,respectively. Starch phosphate from tapioca starch had BP (0.062-0.085% in SPM and 0.052- 0.072% in SPD)lower than starch phosphate from glutinous rice starch(0.091-0.147% in SPM and 0.074- 0.131% in SPD). DS of starch phosphates from tapioca starch(0.0045-0.0068 for SPM and 0.0037-0.0053 for SPD) were also lower than from glutinous rice starch (0.0053-0.0104 for SPM and 0.0047-0.0092 for SPD). FTS of SPM and SPD from glutinous rice starch were better than FTS of SPM and SPD from tapioca starch because of lower volume of seperated water after freezing and thawing. BP and DS were almost significantly positive correlated to the interaction of factors between the concentration of phosphate reagent and heating time at P< 0.05. Starch phosphate from glutinous rice starch, especially in the monoester form was more suitable to use in frozen food than tapioca starch.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 032, Issue 2, Apr 98 - Jun 98, Page 234 - 241 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Some Physicochemical Properties of Paddy Rice Varieties on Puffing Qualities by Microwave “ORIGINAL”)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

Ten paddy rice varieties, both waxy and non-waxy paddy rice, which are cultivated in the northern and northeastern region of Thailand, were selected to study the effects of some physicochemical properties on the qualities of puffing rice (puffed yield, expansion volume, expansion ratio and bulk density) using microwaves at a frequency of 2450MHz and power at 800 watts. It was found that the amylose content (range 5.58-21.24%) was strongly negatively correlated with all qualities of puffed rice: puffed yield (r=-0.95**), expansion volume (r=-0.82**), expansion ratio (r=-0.79**) and bulk density (r=-0.78**). The starting time of puffing negatively correlated with puffed yield (r=-0.67*), while tightness of husk (lemma-palea) interlocking, thickness of ventral region layer, husk content, width and length of brown rice were unrelated to puffed rice quality. Amylose content could explain the puffing qualities of puffing rice. The coefficient of determination (R2), for the linear correlation with amylose content with regard to the quality of rice puffing for puffed yield, expansion volume, expansion ratio and bulk density was 0.91, 0.67, 0.62 and 0.61, respectively. Paddy rice with suitable physicochemical properties for puffing by microwave heating has low amylose, a thin ventral region and a puffing time that starts quickly and continues, as exhibited in rice varieties RD 6, RD 10 and NSPT.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 043, Issue 3, Jul 09 - Sep 09, Page 566 - 575 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Effect of Germination on GABA Content, Chemical Composition, Total Phenolics Content and Antioxidant Capacity of Thai Waxy Paddy Rice)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30?C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50?C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 5, Sep 10 - Oct 10, Page 912 - 923 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Drying Methods on Chemical Composition, Color and Antioxidant Properties of Thai Red Curry Powder)

ผู้เขียน:ImgSudathip Inchuen, ImgWoatthichai Narkrugsa, ImgPimpen Pornchaloempong

สื่อสิ่งพิมพ์:pdf

Abstract

Thai red curry pastes were transformed into powder by two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output powers of 180, 360 and 540 W and the hot-air drying was carried out at air temperatures of 60, 70 and 80?C. The quality attributes of Thai red curry powder were evaluated for proximate composition, color (Hunter L, a and b) and antioxidant properties (total phenolic content and antioxidant activities). The Folin-Ciocalteu method was used to determine total phenolic content, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidative power (FRAP) assays were used to elucidate antioxidant activities. The drying methods showed no significant effects on the chemical compositions of the red curry powder, whereas color and antioxidant properties were all affected by the two methods to different extents. Microwave drying resulted in darker and less yellow color than the hot-air drying. Almost all red curry powder in the microwave-dried samples had a greater phenolic content and antioxidant activity than hot-air dried samples.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 1, Jan 10 - Feb 10, Page 142 - 151 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste)

ผู้เขียน:ImgSudathip Inchuen, ImgPimpen Pornchaloempong, ImgWoatthichai Narkrugsa, Imgนางคณิตา ตังคณานุรักษ์, รองศาสตราจารย์

สื่อสิ่งพิมพ์:pdf

Abstract

Thai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temperatures (60, 75, 90, 105 and 120?C) and for different times (0, 10, 20, 30, 40, 50 and 60 min). The TPC was determined by the Folin-Ciocalteu method and its antioxidant activity was elucidated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidative power (FRAP) assays and expressed as Trolox equivalent antioxidant capacity (TEAC). Thai red curry paste color was expressed as Hunter L, a, b values. Results showed that heat treatment had a significant (P < 0.05) effect on the TPC, antioxidant activity and color. The samples treated at 120?C had higher TPC and antioxidant activity than the untreated samples. The color parameter L values of red curry paste increased when the sample was heated higher than 60?C, while color parameters a and b were not different for most of the heated samples.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 1, Jan 11 - Feb 11, Page 136 - 146 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Salt, Moisture Content and Microwave Power on Puffing Qualities of Puffed Rice)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

In this study, the effects of salt, moisture content and microwave power on the puffing qualities of puffed rice were investigated. Paddy rice was adjusted with water and 2% salt solution at four moisture levels 10, 13, 16 and 19% (wb) and puffed with microwave power at 600, 700 and 800 watts. The results showed that all the main factors and their interactions significantly (p<0.05) affected the puffing qualities of total puffed yield, fully puffed yield, small puffed yield, expansion volume, texture, color and microstructure. Paddy rice soaked in 2% salt solution produced a higher puffed yield than paddy rice soaked in water. Higher moisture content and microwave power produced puffed rice with higher puffed yield and expansion volume, but lower hardness. Puffing paddy rice at low moisture content (10%) with low microwave power (600 watts) produced the hardest puffed rice texture. Puffing at low moisture content and high wattage decreased the lightness of the puffed rice. Puffing paddy rice at 19% moisture content with 600-700 watts produced the highest fully puffed yield, but the lowest total puffed yield. The results suggested that high puffed yield and expansion volume with moderate hardness was produced using soaked paddy rice at 2% salt solution, 13% moisture content and puffed with 700 or 800 watts microwave power.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 2, Mar 10 - Apr 10, Page 251 - 261 |  PDF |  Page