Publications by authors named "Rungrat Chamchan"
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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- 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.
Background: Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving obesity, containing glycolysis inhibitor ingredient (EP2756764B1) help to select the sweetener for development of coconut jelly.
View Article and Find Full Text PDFBackground: Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed.
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