Paponpat Pattarathitiwat
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View article: From coconut to papaya: A study of sensory and nutritional qualities in Thai dessert
From coconut to papaya: A study of sensory and nutritional qualities in Thai dessert Open
Thai desserts are renowned for their unique characteristics, with coconut being a crucial ingredient. However, the limited availability and high cost of mature coconut pose challenges for dessert production. This study aimed to investigate…
View article: Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert)
Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert) Open
The present work investigated Riceberry rice flour (RBF) and Hom Nil rice flour (HNF) as potential replacements for rice flour in kanom piak poon (KPP), a traditional Thai dessert. The present work aimed to determine the optimal substituti…
View article: Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute
Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute Open
Avocados (Persea americana Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in…
View article: Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour
Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour Open
Gluten‐free products have gained increased attention due to the growing prevalence of gluten sensitivity and celiac disease. This study is aimed at developing gluten‐free biscuits by replacing corn flour (CF) with purple sweet potato flour…
View article: Formulation and evaluation of physical, chemical and sensory properties ofinstant functional beverage powder containing Pathum Thani fragrance rice,soy protein and milk powder
Formulation and evaluation of physical, chemical and sensory properties ofinstant functional beverage powder containing Pathum Thani fragrance rice,soy protein and milk powder Open
The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory charact…
View article: Production of Puff Sticky Rice Fortified with Tuna Powder
Production of Puff Sticky Rice Fortified with Tuna Powder Open
บทคั ดย่ อ งานวิ จั ยนี ้ ต้ องการศึ กษาหาสู ตรข้ าวเกรี ยบว่ าวเสริ มผงปลาทู น่ าอบแห้ งที ่ เหมาะสม เพื ่ อน ามาพั ฒนาเป็ น ของว่ างเพิ ่ มปริ มาณโปรตี น ท าการศึ กษาโดยแปรผั นระดั บของปลาทู น่ าอบแห้ งผง เป็ น 3 ระดั บ คื อ ร้ อยละ 2 4 และ 6 ของน ้ าหนั …
View article: Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (<i>Dendrocalamus asper</i> Back.)
Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (<i>Dendrocalamus asper</i> Back.) Open
This study evaluated the cyanide content, bio-active compounds profile, volatile compounds profile, and biological activity of fresh and boiled sliced bamboo. Cyanide was only detected in fresh bamboo shoots, at a content of 140.40±5.34 mg…
View article: Effect of Lotus Petal (Nymphaea lotus) and Pollen (Nelumbo nucifera) on Chemical and Physical Properties of Gummy Jelly Lotus Flavor
Effect of Lotus Petal (Nymphaea lotus) and Pollen (Nelumbo nucifera) on Chemical and Physical Properties of Gummy Jelly Lotus Flavor Open
The research was aimed to determine the appropriate amount of lotus petals and lotus pollen on the physical and chemical properties of gummy jelly lotus flavor. The research was found that the appropriate amounts of lotus petal adding into…
View article: Characterization of Xanthone in OSA-Black Glutinous Rice Flour Microcapsules by FTIR and XRD Methods
Characterization of Xanthone in OSA-Black Glutinous Rice Flour Microcapsules by FTIR and XRD Methods Open
Octenyl succinic anhydride is often used to modify starch for encapsulation purposes. Xanthone and its derivatives exhibit a wide range of biological and pharmacological activities, including antimicrobial, antioxidant, and antitumor. This…