Luangsakul, Naphatrapi

Preferred name

Alternative Name

Luangsakul, N.

Naphatrapi, Luangsakul

Main Affiliation

School of Food Industry

naphatrapi.lu@kmitl.ac.th

Now showing 1 - 10 of 24

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Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don
(2025-01-01)
Luangsakul, Naphatrapi
;
Kunyanee, Kannika
;
Kusumawardani, Sandra
;
Ngo, Tai Van
The study uses ultrasound-assisted extraction to recovery the antioxidant and amylase enzyme from Gnaphalium affine D. Don, namely “chewcut” in Thailand. The study involves two statistical methods: artificial neural networks (ANN) and response surface methodology (RSM) to model and optimize extraction procedure for improving the yield of antioxidant and amylase enzyme activity (AEA). Both RSM and ANN showed the potential to predict and find the optimal extraction conditions. However, ANN model could give more accurate values compared with validation test. ANN model found that under optimal conditions (temperature: 65.92 °C, ultrasonic power: 58.22 %, extraction time: 37.95 min), the total phenolic compounds, total flavonoid compounds, antioxidant activity and AEA were 218.35 ± 0.34 mgGAE/g, 0.554 ± 0.045 mgQE/g, 84.2 ± 0.2 %, 364.14 ± 1.35 mg-maltose/g. This is the first report on amylase potential of chewcut, which could be further served as the natural enzyme source. Moreover, by adding its bioactive compounds, it may be possible to improve nutraceutical properties and quality of products.
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The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare)
(2008-01-01)
Keeratipibul, Suwimon
;
Luangsakul, Naphatrapi
;
Lertsatchayarn, Thiti
Physicochemical and thermal properties of two Thai glutinous rice cultivars (RD6 and Short Grain) differing in grain length (whole grain and broken rice) and cultivating locations (the upper northeastern and the middle northeastern regions) and the quality characteristics of glutinous rice cracker produced from them were studied. RD6 cultivar was different in amylose content, gel consistency, volume expansion and hardness of rice cracker with those of Short Grain cultivar. Broken rice significantly gave greater amylose content, harder cool gel texture, less swelling, lower volume expansion and harder texture of rice cracker than whole grain rice. Furthermore, structure of starch molecule of broken rice differed from that of whole rice. The physicochemical, thermal properties and the qualities of rice crackers of RD6 cultivated from the upper northeastern and the middle northeastern regions showed no significant difference. To obtain good qualities of rice cracker, the rice should have lower amylose content, softer cool paste texture, greater breakdown value and less setback of amylogram. Amylose content and alkali gel consistency (120 mg flour) were significantly correlated with several other rice properties. The analysis of both properties is useful for the industry in controlling the quality of glutinous rice being used as raw material. © 2008 Swiss Society of Food Science and Technology.
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The effects of dual modification with ultrasound and annealing treatments on the properties and glycemic index of the Thai glutinous rice cultivar ‘RD6’.
(2019-01-01)
Kunyanee, K.
;
Luangsakul, N.
Glutinous rice is a popular food and an important source of carbohydrate, especially in the North and North-Eastern areas of Thailand. However, glutinous rice can be considered unhealthy because it has a high glycemic index (GI=75-92), which makes it unsuitable for people suffering with type II diabetes. Therefore, a method of processing glutinous rice that reduces its GI could make it a more acceptable food and more suitable for diabetics. Ultrasound, which applies mechanical waves with a frequency above 16 kHz, and annealing (ANN), which is a hydrothermal treatment, have both been successfully used to modify starch. Ultrasound impacts starch granules and can change molecular structure and properties. ANN can reduce starch hydrolysis and improve its relative crystallinity, which affected its thermal properties. Therefore, the combination of ultrasound and ANN treatments were investigated to determine their effects on the glycemic index of the Thai glutinous rice cultivar ‘RD6’. Samples of ‘RD6’ were treated with ultrasound, at 100% amplitude, for 15 min followed by storage at 4oC for 24 h and then exposed to ANN at 45, 50 or 55oC. The samples were then evaluated for their pasting properties (pasting temperature, pasting viscosity, breakdown, final viscosity and setback), gelatinization properties, starch hydrolysis and glycemic index. All the pasting properties of the ‘RD6’ samples that treated with ultrasound and ultrasound plus ANN had significantly (p<0.05) increased levels of all compared to the untreated samples (control). These treatments also significantly (p<0.05) increased onset temperature and gelatinization enthalpy, particularly the ANN at the higher temperatures (50 and 55oC). In addition, ultrasound plus ANN significantly (p<0.05) decreased starch hydrolysis and promoted a decrease in their glycemic index from (76.78-77.62) as compared to the control (84.14) and ultrasound alone (80.71), but none of these treatments reduced glycemic index to below 70, which is ranked as high.
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The effects of the reduced sugar on macaron quality
(2020-09-01)
Luangsakul, N.
;
Chiralaksanakul, N.
Higher levels of sugars affected both firmness and cohesiveness in macaron batter which the latter was more affected. For macaron shell quality, higher levels of granulated and confectioner's sugars caused more fracturability, hardness and cohesiveness of macaron shells. Both sugars showed significantly pronounced effects on textural attributes of macaron shells, especially on its brittleness, hardness, and cohesiveness. The study showed that the amount of granulated sugar could be reduced from 150 g to 130 g and confectioner's sugar from 150 g to 126 g without affecting their acceptability in a professional panel sensory evaluation. The impact of reduced sugar on macaron shells was reduce feet height and increased chewiness. The macarons made from either reduced or non-reduced sugar levels which had similar overall liking scores that were not significantly different (p>0.05).
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The effects of ultrasound – assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content
(2020-09-01)
Kunyanee, Kannika
;
Luangsakul, Naphatrapi
White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, ‘KDML105’ (low amylose content) and ‘CN1’ (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h. Fourier transform infrared spectroscopy, X-ray diffraction, and gelatinization assays revealed that ultrasound treatment induced changes in grain crystallinity These changes affected the eGI, increasing it for ‘KDML105’, and lowering it for ‘CN1’. The combination of ultrasound and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both cultivars. Therefore, the combination of ultrasound and chilling treatment strongly promoted lowering the eGI of both rice cultivars.
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Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
(2025-07-15)
Luangsakul, Naphatrapi
;
Van Ngo, Tai
Red rice flours performed modification using sustainable techniques, including ANN (annealing), HMT (heat moisture treatment), US (ultrasound), Pregel (Pregelatinization), WM (wet-microwave treatment), and DM (dry-microwave treatment). Manpo rice flour, which is high in amylose, demonstrated higher peak viscosity compared to flours from medium-high amylose rice (Hommali rice), under the same treatment conditions. The reduction in swelling power observed after ANN and HMT treatment in both varieties corresponds with the pasting behaviors of these flours. All samples exhibited notable shear-thinning properties. Pregel samples exhibited rapid digestion, with the maximum RDS levels reaching 35.4 % for Manpo rice and 37.3 % for Hommali rice. While, the structure of US samples changed, resulting in enhanced polyphenol bioaccessibility and decreased digestion rate. The lowest eGI recorded in US samples was 60.7 for Manpo rice and 61.5 for Hommali rice, with polyphenol bioaccessibility at 180 min measured at 37 % and 28.8 %, respectively. This study documents the impact of sustainable practices on the properties of red rice flours, thereby enhancing its culinary applications for future commercialization.
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Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index
(2019-01-01)
Ritudomphol, Onvara
;
Luangsakul, Naphatrapi
White rice is classified as having a low to high glycemic index (GI) depending on its amylose:amylopectin ratio. High GI food can be detrimental to diabetics since they can rapidly increase the glucose level in blood during digestion. Instant rice is increasing in popularity and is produced by dehydrating whole grain cooked rice, therefore, to make it more suitable for diabetics, the effect of the processes involved in the production on GI were tested. The objective was to optimize cooking temperature and the ratio of water to rice to reduce in vitro starch digestibility and GI of instant rice made from three Thai rice cultivars (Hom Mali (KDML105), Pathumthani Fragrant (PT) and Sao Hai (SH)) that had different amylose contents. Response surface methodology (RSM) was used to optimize the cooking conditions. The rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased as cooking temperature decreased and the ratio of water to rice increased. The decrease in RDS content was associated with the increase in both slowly digestible starch (SDS) and resistant starch (RS) contents. The microstructure of instant rice kernels after cooking at higher temperature or lower volumes of water showed larger voids and a less compact surface, which facilitated enzymatic accessibility and increased starch digestibility. Rice cooked at higher temperature (90 °C) showed lower peak viscosity and breakdown in pasting properties, compared with lower temperature 82 °C. The optimal cooking condition for producing lower GI instant rice was cooking at 82 °C with 1.9-fold water volume. Practical Application: Rice has a high glycemic index (GI) that makes it unsuitable for consumption by many people with type 2 diabetes and obesity. Therefore, preparation of an instant rice product with a lower GI would ensure the product was beneficial to a wider range of the population.
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Potential of modified rich-polyphenol red rice flour in production of healthy porridge for the elderly
(2025-12-01)
Luangsakul, Naphatrapi
;
Tai, Ngo Van
This study aimed to develop nutritionally enhanced red rice porridge suitable for elderly individuals by using native, ultrasonicated, and pregelatinized red rice flours (Hommali and Manpo). Porridges were formulated with 10 % and 15 % rice flour and evaluated for pasting and rheological properties, antioxidant release, and starch digestibility. All samples exhibited shear-thinning properties (n < 1). Ultrasonication, especially in the 15 % Manpo sample, significantly improved polyphenol release and reduced estimated glycemic index (eGI = 63.25), while achieving spoon-thick texture (IDDSI Level 4). Pregelatinized flours showed rapid rehydration, suitable for instant product. A high eGI (73.96) was also observed in the sample utilizing Hommali pregelatinized rice flour at a concentration of 10 %. Multivariate analysis confirmed the influence of flour modification and amylose content on functional attributes. These findings support ultrasound as a promising green technology for elderly-targeted porridge products. Especially, ultrasonicated red rice flour, particularly at 15 % concentration, provided an optimal balance between texture and functional bioactivity, making it a promising ingredient for elderly-focused nutritional products.
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Engineering the perfect croissant: A comprehensive study of processing variables and their impact on dough and final quality
(2025-12-01)
Mutchadej, Patranid
;
Luangsakul, Naphatrapi
Precision processing is a key factor to produce the high-quality croissants, which is also essential for both artisanal and industrial production. This study systematically investigated the influence of key processing variables including dough mixing time, lamination techniques (number of laminated layers), proofing conditions, and oven type, on the physical, textural, and sensory qualities of dough and the final baked croissants. The dough could be reached optimal point after 10 mins of mixing, which enhances the dough's resistance and elasticity, yielding croissants with an exquisite crumb structure, consistent shape, golden-brown crust, crisp texture, and rich buttery flavor. Following single-double folding (25 layers) and proofing at 27 °C for 2 hrs, the dough showed enhancements in proofing, ovenspring, volume, hardness, and luminosity. This improved the aroma and flavor of croissants, augmenting their sensory properties. Both convection and deck ovens produce acceptable products, but convection ovens yield in croissant with a more symmetrical shape, a crispier crust, and a more pronounced butter flavor. Principal component analysis (PCA) was utilized to categorize treatment effects and ascertain optimal processing settings, hence validating the previously mentioned findings. These findings provide insights into optimizing croissant production processes to achieve consistent product quality and enhanced consumer satisfaction.
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Recent advances and future directions in healthy and innovative technology for the future noodle processing
(2026-06-01)
Luangsakul, Naphatrapi
;
Mutchadej, Patranid
;
Van Tai, Ngo
The desire for nutritious food, traceability, and diminished environmental effect is transforming the noodle sector. Noodles are becoming regarded as a structured food system rather than just a convenience product, with component interactions influencing sensory perception, digestibility, shelf life, and environmental impact . This review outlines the recent research from 2021 to 2025 across three main focuses: (i) health and nutrition focuses [low glycemic index (GI), resistant starch (RS), probiotics, targeted micronutrients]; (ii) advancements in processing technology; and (iii) digitalization [artificial intelligence (AI), Internet of Things (IoT), in-line sensors]. Health-related strategies such as increasing RS, soluble fiber, and starch-lipid complexes, along with enhancing amino acid quality, demonstrate significant potential. Alternative flour matrices and hydrocolloids/emulsifiers facilitate the enhancement of protein, fiber, and bioactive while preserving or remaining texture, particularly in gluten-free systems, when utilized within the suitable dose-process parameters. Non-thermal and reactive extrusion technologies enhance shelf life and allow for precise adjustments in starch digestibility; 3D printing is viable when optimizing rheological properties. Non-destructive assessment and in-line quantification are supplanting intuition, facilitating the integration of AI/IoT and enabling real-time control. The proposed roadmap integrates recipe design with process parameterization and real-time detection to achieve products that are delicious, healthy, and environmentally sustainable.

Luangsakul, Naphatrapi

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