Chysirichote, Teerin

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Preferred name
Chysirichote, Teerin
Alternative Name
Chysirichote, T.
Main Affiliation
Email
teerin.ch@kmitl.ac.th

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    Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta
    (2024-01-01)
    Pongtongkam, Pimonporn
    ;
    Moolwong, Jutamas
    ;
    Chysirichote, Teerin
    ;
    Chuacharoen, Thanida
    Nutritionally enhanced pasta was prepared using wheat flour substituted with freeze-dried kale powder at ratios of 1%, 3%, and 5%. Pasta incorporated with 5% kale powder significantly exhibited the highest fiber and total ash content values. Replacing wheat flour with freeze-dried kale powder resulted in higher cooking time and cooking loss but, decreased water absorption due to lesser wheat flour. Similarly, higher kale powder incorporated reduced tensile strength and elasticity. Increased kale content decreased brightness, increased greenness, but no significant difference in yellowness of the pasta, and increased antioxidant and antimicrobial capacity. At 3% of kale powder, the pasta showed a good level of all attributes except for odor, which had the highest negative responses when the kale increased to 5%. Hence, the increased concentration of freeze-dried kale powder on physicochemical properties could enhance the functional potential of the pasta required for maintaining healthy health.
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    Alginate Production of Azotobacter vinelandii Using Sugar Cane Juice as the Main Carbon Source in an Airlift Bioreactor
    (2022-08-31)
    Chuacharoen, Thanida
    ;
    Aroonsong, Soysruang
    ;
    Chysirichote, Teerin
    Bacterial alginate production has been studied to solve the uncontrollable problem of natural algae alginate composition. A challenge in using alginate in widespread applications is the high cost of equipment and operation. In this research, we aimed to optimize the conditions to produce alginate by Azotobacter vinelandii ATCC 9046 using sugar cane juice as the main carbon source. A 5-L internal circulating airlift bioreactor was designed and constructed for this research to ensure low installation and operation costs. An equivalent 60.0 mM sucrose concentration optimized for alginate production in this research was used to prepare the sugar cane juice medium for studying the effects of the nitrogen content and the pH value of the culture for alginate fermentation. The results showed that the pH-controlled value and the nitrogen concentration affected the alginate production and that the pH value of the culture affected the molecular weight of obtained alginate. A regression model was developed to predict the alginate production with a good acceptance (R2 = 81.3%). Moreover, the highest alginate production and its molecular weight obtained from the sugar cane juice medium fermented in the air lift bioreactor were as high as 7.29 ± 0.07 g L-1 and 4,735 kDa, respectively.
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    Nutritional Enhancement of Milk Tablets Using Avocado (Persea Americana Mill.) Pulp Powder
    (2025-01-01)
    Chuacharoen, Thanida
    ;
    Pathanibul, Panchalee
    ;
    Chysirichote, Teerin
    Freeze-dried avocado pulp with maltodextrin was incorporated into milk tablets at substitution levels of 15%, 25%, and 35% (w/w) for milk powder. The tablets’ physicochemical characteristics and consumer acceptance were then assessed. The powder formulations exhibited fair flowability, except for the formulation with the highest avocado content, which showed poor flow properties. Increasing the proportion of avocado pulp powder reduced tablet hardness and density, while increasing their friability, resulting in their lower mechanical strength and durability. Higher avocado pulp powder levels significantly increased moisture, total lipid, crude fiber, and ash contents. Tablets with 35% (w/w) substitution of milk powder with avocado pulp powder exhibited the highest total phenolic content (1.91 μg GAE/g) and antioxidant capacity (3.84, 1.38, and 9.24 μmol TE/g in DPPH, ABTS, and FRAP assays, respectively). Additionally, microbial analysis revealed significantly higher counts of total microbes, and molds and yeasts with increased avocado powder fortification; however, all values remained within the acceptable limits established by the Thai Industrial Standards Institute. Sensory evaluation indicated that the milk tablets with 15% and 25% (w/w) substitution with avocado powder were the most acceptable with no significant difference between them. These findings highlight the potential of avocado pulp powder as a functional food ingredient particularly in milk tablet confections.