Luangsakul, Naphatrapi

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Preferred name
Luangsakul, Naphatrapi
Alternative Name
Luangsakul, N.
Naphatrapi, Luangsakul
Main Affiliation
Email
naphatrapi.lu@kmitl.ac.th

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    Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies
    (2024-01-01)
    Van Ngo, Tai
    ;
    Kunyanee, Kannika
    ;
    Luangsakul, Naphatrapi
    Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94–10.21%, 1.68–3.16%. 0.554–1.442%, 71.20–79.68%, 9.79–10.53%, 1.07–3.64%, and 350.82–362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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    Multivariable analysis of physicochemical and functional characterization of four Thai pigmented rice varieties
    (2023-11-01)
    Tai, N. V.
    ;
    Kunyanee, K.
    ;
    Luangsakul, N.
    Four Thai pigmented rice varieties as know as colored rice — two sources of Manpo red rice [Manpo A (Ounjai company), Manpo B (Thongmanee comapny)], Hommali (red), and Riceberry (purple) were investigated. Result showed the moisture, protein, fat, ash, carbohydrate, and amylose contents of the four types of varieties ranged from 8.62-10.39%, 7.88-9.05%, 1.87-2.90%, 1.67-1.78%, 76.32-79.52%, and 14.17-26.67%, respectively. Abundant fat and protein contents were found in Manpo A, while Manpo B had the highest amylose content. Riceberry and Manpo A varieties were found to have low amylose content. Therefore, the functional properties of the rice varieties were also different. Among the different varieties, Riceberry possessed low swelling power, OAI, and pasting properties; it also exhibited high levels of solubility, WAI, and antioxidant properties. Pearson’s correlation illustrated the relationships among the properties of the rice varieties, which revealed that antioxidant compounds could prohibit the gelatinization process. PCA and HCA separated the cultivars into two groups and showed that Riceberry demonstrated significant differences in characteristics from other varieties, which confirmed that the high content of antioxidants could remarkably lower the value of pasting parameters of rice paste. Finally, this study found that colored rice varieties have a high level of antioxidants, which indicates their potential use as nutraceutical foods. The unique characteristics of colored rice warrants further research to facilitate their utilization in appropriate food products to enhance health benefits.