Chucheep, Kamonwan

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Chucheep, Kamonwan
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Email
kamonwan.ch@kmitl.ac.th

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    Item type:Publication,
    A Study of the Feasibility of Using Grey Sedge Residue to Facilitate Zero Waste Production
    (2022-06-01)
    Chucheep, Kamonwan
    ;
    Suwanpayak, Nathaporn
    ;
    Phanchindawan, Naree
    There is approximately 30% of grey sedge (Lepironia articulata) residue remaining from weaving production that could add value to support zero waste management. Therefore, the aim of this research was to study the feasibility of using a residue of grey sedge or Krajood strips from weaving production to form a value-added product. To obtain preliminary data, Krajood strip residue was examined for its biological and physical properties. In addition, the biological and physical properties of Krajood strip residue in combination with loam soil (KSRL) were examined and compared with the properties of loam soil (LS) itself. The results showed that the total microbe and moisture content of the Krajood strip residue was significantly higher than that of the products made from Krajood strips (KS). The stress value of Krajood strips was higher than the stress values of other samples except for that of a bag made of paper. Identification of bacteria and mold by MALDI Biotyper and DNA sequencing compared with BLAST revealed the presence of the types of soil microbes that benefit plants. KSRL was enriched with larger amounts of the primary elements important for plant growth: nitrogen, phosphorus, and potassium, and the three second tier elements. The pH of KS, LS, and KSRL were 6.40 ± 0.14, 5.87 ± 0.04, and 5.26 ± 0.02, respectively. These results could support the use of this beneficial residue for bioresource sustainability.
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    Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation
    (2026-03-01)
    Chucheep, Kamonwan
    ;
    Siriwong, Nongnuch
    ;
    Lai, Zee Wei
    ;
    Phanchindawan, Naree
    High-amylose Lueang Patew Chumphon (LPC) rice, a Thai geographical indication variety, represents an underutilized resource for functional food development. This study investigated sweet fermented LPC rice (SFLPC) compared to conventional sweet fermented glutinous rice (SFGR) through comprehensive microbial, chemical, and nutritional characterization. Starter cakes contained Aspergillus sp., Rhizopus stolonifer, and Pediococcus pentosaceus (>99% similarity by ITS/16S rRNA sequencing and MALDI Biotyper). Both varieties demonstrated comparable fermentation with pH reductions to ~3.5 and lactic acid production (~6 g/L). GC-MS analysis with mass spectral library matching and Linear Retention Index (LRI) comparison tentatively annotated twelve volatile compounds. Absolute peak area analysis revealed distinct variety-specific profiles: SFGR was characterized by significantly higher ethyl palmitate (75.89 ± 19.30 vs. 16.80 ± 7.21 × 10<sup>6</sup>, p = 0.008) and isobutyl alcohol (33.09 ± 3.56 vs. 23.53 ± 1.71 × 10<sup>6</sup>, p = 0.014), exclusive ethyl dodecanoate (44.87 ± 20.60 × 10<sup>6</sup>), and exclusive 2,4-di-tert-butylphenol, while SFLPC showed exclusive ethyl acetate formation. Isoamyl alcohol was the dominant volatile in both varieties, with comparable absolute peak areas (273.91 ± 22.65 vs. 267.54 ± 28.78 × 10<sup>6</sup>, ns). SFLPC demonstrated superior mineral retention (2.1-fold phosphorus, 1.9-fold potassium and magnesium) and enhanced antioxidant capacity (IC<inf>50</inf>: 3.30 vs. 5.20 μg/mL, representing 36% improvement). Degree of gelatinization analysis validated comparable starch gelatinization (32.5–40.1%) despite different cooking methods, confirming volatile differences arose from rice variety rather than processing. These findings demonstrate high-amylose LPC rice as a promising fermented food substrate offering enhanced nutritional properties and volatile compound profiles through traditional fermentation.