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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    Item type:Publication,
    Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch
    (2025-01-01)
    Chysirichote, Teeranuch
    ;
    Wattanasiriwit, Weawwan
    ;
    Ploykrachang, Kamontip
    ;
    Chysirichote, Teerin
    When industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The food’s solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0.
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    Item type:Publication,
    Incorporation of Inulin and Maltodextrin into Thermally Processed, Reduced Calorie Taro Coconut Custard
    (2026-01-01)
    Chysirichote, Teeranuch
    ;
    Ketthongkam, Porndara
    ;
    Chysirichote, Teerin
    This study developed a shelf-stable, calorie-reduced Thai taro coconut custard in aluminum cans by partially substituting, based on the original formula, coconut cream (42%) and palm sugar (42%) with inulin (10–15%), maltodextrin (5–10%), and sucralose (0.02%). The effects of these substitutions on physical and sensory properties were evaluated. Inulin and maltodextrin helped retain desirable texture and flavor, closely resembling the full-fat, full-sugar control. Sensory testing involved 30 trained panelists and 100 consumers. After 12 months of storage, 83% of consumers accepted the product, with 63% indicating purchase intent. An economic analysis supported production feasibility. These findings demonstrate a viable approach to developing healthier, shelf-stable traditional Thai desserts.