KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Subject: search.filters.subject.Functional properties

Search Results

Now showing 1 - 5 of 5
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
    (2025-07-15)
    Luangsakul, Naphatrapi
    ;
    Van Ngo, Tai
    Red rice flours performed modification using sustainable techniques, including ANN (annealing), HMT (heat moisture treatment), US (ultrasound), Pregel (Pregelatinization), WM (wet-microwave treatment), and DM (dry-microwave treatment). Manpo rice flour, which is high in amylose, demonstrated higher peak viscosity compared to flours from medium-high amylose rice (Hommali rice), under the same treatment conditions. The reduction in swelling power observed after ANN and HMT treatment in both varieties corresponds with the pasting behaviors of these flours. All samples exhibited notable shear-thinning properties. Pregel samples exhibited rapid digestion, with the maximum RDS levels reaching 35.4 % for Manpo rice and 37.3 % for Hommali rice. While, the structure of US samples changed, resulting in enhanced polyphenol bioaccessibility and decreased digestion rate. The lowest eGI recorded in US samples was 60.7 for Manpo rice and 61.5 for Hommali rice, with polyphenol bioaccessibility at 180 min measured at 37 % and 28.8 %, respectively. This study documents the impact of sustainable practices on the properties of red rice flours, thereby enhancing its culinary applications for future commercialization.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
    (2025-01-01)
    Maiyah, Nur
    ;
    Auenchitr, Yatima
    ;
    Supapvanich, Suriyan
    ;
    Sirijariyawat, Arpassorn
    ;
    Ingkasupart, Pajaree
    Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
      3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Developing functional properties of food through biotechnology
    (2024-05-29)
    Borompichaichartkul, Chaleeda
    ;
    Phumsombat, Putthapong
    Functional foods and ingredients offer health benefits that extend beyond their nutritional value. To develop functional foods, often functional ingredients or supplements are added to create desired properties, especially in the area of health improvement. Many well-known functional ingredients can be obtained from biological processes including probiotics, prebiotics, beta-glucan, enzymes, peptides, antioxidants, medium or short-chain fatty acids, vitamins, etc. Therefore, it is necessary to understand the biotechnological process that is used to create high-quality functional ingredients. This chapter gives an overview of functional foods and ingredients in terms of definition, category, biological production, safety, and future functional foods. Functional food can not only prevent nutrient deficiencies but also protect against diseases and promote proper growth and development, as well as enhance health by boosting the intake of important nutrients. Innovations in functional foods and ingredient development would result from understanding more about their biotechnological manufacturing.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Evaluation of functional characteristics of roselle seed and its use as a partial replacement of wheat flour in soft bread making
    (2023-03-01)
    Thuy, Nguyen Minh
    ;
    Tram, Nguyen Bao
    ;
    Cuong, Dinh Gia
    ;
    Duy, Huynh Khanh
    ;
    An, Ly Thanh
    Roselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried and analyzed for functional characteristics. Roselle seeds flour was then used as a partial replacement of wheat flour in amounts varying from 4.4% to 26.4% (interval 4.4%) in soft bread processing with samples coded from B1 to B6 and the control sample B0 (without the addition of roselle seed flour). The influence of roselle seeds flour on the functional and nutritional properties of soft bread was evaluated. Research results showed that roselle seeds were high in fiber (25.42%) and phenolic compounds (1.8 mg gallic acid equivalent/g). Besides, this powder showed high antioxidant activity, with a value of 38.36% inhibition of 2,2-diphenyl-1 picrylhydrazyl radical. Among the seven bread recipes, recipe B2 (8.8% roselle seed flour) was rated the highest for its sensory properties and was the most preferred by consumers. Besides that, sample B2 showed a higher total fiber content (3.2 g/100 g) than the control sample (0.29 g/100 g). The addition of roselle seed powder in soft bread products resulted in an upward trend in the total phenolic content, which was 1.8 times higher than that of the control sample.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH
    (2022-03-01)
    Arsa, Supeeraya
    ;
    Puechkamutr, Yuporn
    Interest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the Maillard reaction at different pHs on the formation of pyrazines and improved functional properties of rice bran protein hydrolysate. Protein from rice bran was extracted and hydrolyzed, using alcalase, at 55 °C for 4 h. Fructose was added, and the pH of the hydrolysate was adjusted to pHs between 7.0 and 10.0, before spray drying. Five pyrazines were detected in the hydrolysate powder, with the highest yield at pH 9 (p < 0.05). The highest odor active value came from 2-ethyl-3,5-dimethylpyrazine (26.26), which contributed coffee, nutty and caramel aromas, followed by 2,5-dimethylpyrazine (9.2) and 2-ethyl-5-methylpyrazine (5.0). Increased pH led to a darker color (L* = 58.5) and redder (a* = 11.7) and yellower (b* = 13.8) powder. Key functional properties—solubility, water and oil binding capacity and emulsion stability index and foaming capacity—were increased with pH (p < 0.05). The optimum pH for pyrazine formation and improved properties of enzymatic rice bran protein hydrolysate was pH 9.0.
      2