Kerdpiboon, Soraya
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Preferred name
Kerdpiboon, Soraya
Alternative Name
Kerdpiboon, S.
Main Affiliation
Email
soraya.ke@kmitl.ac.th
7 results
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Item type:Publication, Process optimization, antioxidant activity and sensory characteristics of green tea made from young fragrant rice leaves cultivar Damgatondam(2019-01-01); Nokkoul, R.Green tea was made from one-month old leaves of the Thai upland black waxy rice cultivar Damgatondam (DGTD), which has a pleasant smell of jasmine. The objective was to determine the optimum process required to produce green tea that is acceptableto consumers and has health benefits. The processing conditions were steaming at 98 ± 2°C for 30, 45, 60 75, 90 or 105 sec then pan roasting at 70 ± 2°C for 5, 10, 15, 20, 25 or 30 min and finally tray drying by using electrical cabinet tray dryer at 60 ± 2°C for 30, 45, 60 or 90 min. Brewed samples were compared to brewed samples of seven commercially available Camellia sinensis tea products by descriptive analysis with 10 trained panelists. The highest quality of DGTD tea was: steaming at 98 ± 2°C for 60 sec, which completely inactivated peroxidase enzymes and preserved the green color, followed by pan roasting at 70 ± 2°C for 30 min and tray drying at 60 ± 2°C for 90 min in order to achieve a moisture content of less than 5%. The proximate analysis showed the DGTD tea prepared by the above method had: 3.77% moisture content, 7.94% ash, 22.59% crude fiber, 2.58% fat and 17.73% protein. Moreover, Ca, Mg, K, Fe, Mn and Na were 3400, 3200, 20400, 66.4, 139.1 and 113.8 mg/kg, respectively. It was found that protein, fat, crude fiber, ash, Mg, K and Na contents in DGTD tea, were higher than levels in tea from Camellia sinensis. Total phenolic content of DGTD tea was 9.53 mg GAE/g and antioxidant activity was 357.52 mM TE/g by Ferric reducing antioxidant power ( FRAP) , l34.08 mM TE/g by 2,2 diphenyl-1-picrylhydrazyl assay (DPPH) and 108.89 mM TE/g by 2,2'-azino-bis ( 3-ethylbenzothiazo line-6-sulphonic acid) ( ABTS) . The descriptive analysis of trained panels identified 11 particular attributes of DGTD tea, consisting of yellowness, clearness, tea odor, hay odor, green odor, seaweed odor, jasmine rice odor, tea flavor, seaweed flavor, bitter taste and astringent taste. The descriptive analysis showed that the DGTD tea was less bitter and astringent than the Camellia sinensis tea and its jasmine odor was positively accepted. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Luffa sponge offsets the negative effects of aeration on bacterial cellulose production(2016-12-01); ; Aims: To offset the negative effects of aeration on bacterial cellulose (BC) production by acetic acid bacteria using enmeshed cellulose microfibrils (CM) on luffa sponge matrices (LSM). Methods and Results: The CM were enmeshed on LSM (LSM-CM). The optimal amount of LSM-CM was determined for BC production under aerated conditions. Without LSM-CM, no BC was produced in seven out of nine production cycles at the highest aeration rate (9 l min<sup>−1</sup>). However, with 0·5% LSM-CM and an aeration rate of 3 l min<sup>−1</sup>, a satisfactory oxygen transfer coefficient was achieved, and also a good yield of BC (5·24 g l<sup>−1</sup>). Moreover, the LSM-CM was able to be recycled through nine consecutive BC production cycles. The highest BC yields (from 5·8 ± 0·4 to 6·6 ± 0·4 g l<sup>−1</sup>) were associated with high bacterial biomass and this was confirmed by scanning electron microscopy. Conclusions: We confirm that LSM-CM works well as a starter. Microenvironments low in dissolved oxygen within the matrices of LSM-CM are important for BC production under aeration conditions. Significance and Impact of the Study: The LSM-CM provides a microenvironment which offsets the negative effects of aeration on BC production. A sustainable, economic process for mass BC production is described using recycled LSM-CM with aeration. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar(2015-11-01); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains(2017-01-01); ; ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network(2014-01-01); Tantratian, SumateBased on industrial vinegar production, ethanol concentration in charging medium is normally considered as a strong variable influencing the acetification for a given initial acetic acid concentration. Moreover, high initial acetic acid concentration is considered when higher than 100 g L<sup>-1</sup> of acetic acid as finished product is obtained. This study assessed the effect of a stepwise increment of initial acetic acid concentration in fermentation medium of 45, 55, and 65 g L<sup>-1</sup> after charging at constant ethanol concentration of 35 g L<sup>-1</sup> on acetification rate (ETA) by high acid-tolerant strain of Acetobacter aceti WK. Average ETA was 8.144 + 0.09 g L<sup>-1</sup> d<sup>-1</sup> at 45 g L<sup>-1</sup> and 8.655 + 0.09 g L<sup>-1</sup> d<sup>-1</sup> at 55 g L<sup>-1</sup>, and significant decreased to 6.819 + 0.23 g L<sup>-1</sup> d<sup>-1</sup> at 65 g L<sup>-1</sup>. An artificial neural network (ANN) model was applied to predict the ETA in semi-continuous acetification under the conditions of the study. The optimized ANN structure was revealed to contain two hidden layers and seven neurons per layer. The experimental acetification correlated to the predicted data with R<sup>2</sup> of training and testing data set of 0.858 and validation data set of 0.831, respectively. Results indicated that the inputs as acetic acid and ethanol concentrations successfully predicted the ETA of semi-continuous acetification process. © 2013 Elsevier Ltd. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Artificial neural network modeling of physicochemical changes of shrimp during boiling(2012-01-01); Devahastin, SakamonFrozen boiled shrimp and dried shrimp are among the high-value fishery products of Thailand. During the production of these products boiling is one of the most important steps that affects significantly the product physicochemical properties, especially the quantity and quality of proteins, which in turn affect other apparent properties perceived by consumers. The protein changes are, however, difficult to evaluate comparing to other typical physical properties of shrimp. The objective of this study was therefore to develop an artificial neural network (ANN) model to predict the protein changes of shrimp in terms of protein loss and protein denaturation as a function of the boiling conditions, namely, concentration of salt solution and boiling time, as well as a rather easily determined change of shrimp, that is, cooking loss. Other apparent physical changes of shrimp viz. shrinkage and hardness were also predicted. The optimized ANN structure for the prediction of protein changes consists of two hidden layers and twelve neurons per layer, while the optimized ANN structure for the prediction of physical changes consisted of two hidden layers and eight neurons per layer. The predicted protein and physical changes agreed very well with the experimental data with R<sup>2</sup> > 0.994 and 0.972, respectively. © 2011 Elsevier Ltd. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Properties changes of chicken breast during sous-vide cooking and acceptance for elderly(2019-01-01);