Publications by authors named "Chanakan Khemthong"
The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow-brown color of OCP.
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- Pectin was successfully extracted from cocoa husks using an autoclave method, optimizing factors like time, temperature, and solid-to-liquid ratios to achieve a yield of 26.22% under specific conditions.
- The extracted cocoa-husk pectin (CHP) was determined to be low-methoxyl, with unique physicochemical properties that differed from commercial pectins, including lower galacturonic acid content and higher oil-holding capacity.
- CHP demonstrated pseudoplastic behavior in solutions, with its viscosity characteristics influenced by concentration and pH, and it showed no genotoxicity in preliminary testing.
Most biowaste produced by domestic food preparation and food processing has no value, is difficult to manage, and is detrimental to the environment. Oil extraction from seeds produces large amounts of oilseed cake powder (OCP) as biowaste. The extraction of residual phytochemicals using simple and eco-friendly methods can increase the economic utility of OCP.
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- The study focuses on extracting oil from a neglected crop called subsp. W.J.de Wlide & Duyfjes (or Making in Thai), which has nuts high in fat content.
- Using response surface methodology (RSM), researchers determined that a mixture of Flavourzyme and Viscozyme led to a maximum oil yield of 46.44% under optimal conditions (2.98% enzyme, 48°C, 76 min).
- The extracted oil demonstrated favorable chemical properties and higher levels of beneficial compounds like δ-tocopherol and omega-6 fatty acids, marking this as the first report on enzyme-assisted extraction from this plant for vegetable oil production.
Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated.
View Article and Find Full Text PDFQualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with 299v and TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production.
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