Manop Suphantharika - Academia.edu (original) (raw)
Papers by Manop Suphantharika
Effects of guar (GG) or xanthan (XG) gums (0.35-1.0% w/w) on rheological properties of waxy corn ... more Effects of guar (GG) or xanthan (XG) gums (0.35-1.0% w/w) on rheological properties of waxy corn starch (WCS) (6.0% w/w) were studied. GG had a higher molecular weight but lower intrinsic viscosity than did XG, indicating that the GG chain was more flexible. Dynamic viscoelasticity measurements indicated that the WCS/XG mixed pastes exhibited slightly superior viscoelastic properties to the WCS/GG pastes as evidenced by their higher G and lower tan values. Flow tests showed that the WCS/GG pastes exhibited mainly thixotropic hysteresis loops during a full shear cycle, whereas the WCS/XG pastes showed much less thixotropic and eventually became antithixotropic at high XG concentrations. In-shear structural recovery of the pastes increased more with increasing XG concentrations than did pastes with increasing GG concentrations. The differences in molecular characteristics of the GG and XG chains are hypothesized to be responsible for the above mentioned effects.
international food research journal, 2015
Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were investigated. ... more Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were investigated. Bead produced from wheat flour partially substituted with pumpkin flour at levels of 1040% were evaluated for their physical and sensory qualities. When the level of pumpkin flour increased, specific loaf volume decreased but crumb hardness and yellowness of bread increased. Based on the sensory results, the formulation of 80:20 ratio of wheat flour to pumpkin flour was selected for further improvement. Hydrocolloids, i.e. pregelatinized tapioca starch, carboxymethylcellulose, xanthan gum, and guar gum (0.5-3.0%, w/w flour basis) were added to the bread formulation to provide a gluten-like property. The composite bread with 0.5% guar gum was superior in specific volume and bread texture as well as sensory qualities. Although the developed bread had lower overall acceptability than the control wheat bread, it contributed a good nutritive values as high in ash, fiber, and β-carotene contents.
Carbohydrate Polymers, 2012
Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the prese... more Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.
Carbohydrate Polymers, 2014
interaction between the positively charged chitosan and negatively charged mucosal surfaces, whic... more interaction between the positively charged chitosan and negatively charged mucosal surfaces, which become adhesive on hydration and provide an intimate contact between a dosage form and the absorbing tissue. Hence, this can be used for targeting a drug to a particular region of the body for an extended period of time. [7] The objectives of this study are to prepare Clarithromycinloaded chitosan mucoadhesive microspheres that provide intimate contact of the drug with the mucosa for an extended period of time and to enhance the bioavailability of drugs to treat stomach ulcers and to observe the effect of processed independent variables, namely, concentration of the cross linking agent and cross linking time on the physicochemical properties of mucoadhesive microspheres by applying the 3 2 factorial design. MATERIALS AND METHODS Clarithromycin was obtained as a gift sample from Wockhardt Pvt. Ltd. (Ankleshwar, India). Chitosan (degree of deacetylation of 85%; intrinsic viscosity of 400 mPa/s for 1% solution in 1% aqueous acetic acid at 20°C) was obtained as a gift sample from the Central Institute of Fisheries Technology (Cochin, India). Liquid
Carbohydrate Polymers, 2014
Foods
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying p... more In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze–thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze–thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided...
Carbohydrate Polymers, 2007
The effects of 13-glucan (BG) prepared from spent brewer's yeast on gelatinization and retrograda... more The effects of 13-glucan (BG) prepared from spent brewer's yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (R V A) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/13-g1ucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset (T 0)' peak (T p), and conclusion (T o) temperatures and a decrease in gelatinization enthalpy (L1HJ with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in T 0' T P' To, and melting enthalpy (L1H2). The retrogradation ratio (L1HJL1H) and the phase transition temperature range (To-T 0) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.
Carbohydrate Polymers, 2014
Non-chemical modification of tapioca starch was investigated using jet atmospheric argon plasma t... more Non-chemical modification of tapioca starch was investigated using jet atmospheric argon plasma treatment. Two forms of starch slurry, i.e. granular starch (G) and cooked starch (C), were jet-treated by argon plasma generated by supplying input power of 50 W (denoted as G50 and C50 samples) and 100 W (denoted as G100 and C100 samples) for 5 min. Physical, rheological, and structural characteristics of the modified starch were investigated. The G50 and C100 samples had lower paste clarity but higher thermal stability and performed stronger gels (G50 only) compared to their control counterparts. On the other hand, the analyzed properties of the G100 and C50 samples showed the opposite trend. FTIR and (1)H NMR results revealed that the relative areas of COC and OH peaks were changed after the treatment. Cross-linking reaction seemed to predominantly take place for the G50 and C100 samples, whereas depolymerization predominated for the G100 and C50 samples.
Carbohydrate Polymers, 2006
Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swellin... more Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swelling (CWS) starches in xanthan gum dispersions: 00/0, 0.35%, 0.500/0, 0.700/0, and 1.00/0 was measured with the vane method at an apparent shear rate of 0.05 S-I. The intrinsic viscosity of the xanthan gum was determined to be: 112.3 dL/g in distilled water at 25 °C. Values of the static (o-Os) and dynamic (O-Od) yield stress of each dispersion were measured before and after breaking down its structure under continuous shear, respectively. The WXM and CWS starches exhibited synergistic behavior, whereas the CL WM starch showed antagonistic effect with xanthan gum. The difference (o-o.-O-Od) was the stress required to break the inter-particle bonding (O-b). The contributions of the viscous (o-v) and network (O-n) components were estimated from an energy balance model. In general, values of o-b of the starch-xanthan gum dispersions decreased and those of On increased with increase in xanthan gum concentration. .
![Research paper thumbnail of Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast [beta]-glucan as a fat replacer](https://attachments.academia-assets.com/73987678/thumbnails/1.jpg)
](Food hydrocolloids, 2007
Application of carotenoids, i.e. b-carotene and lutein, as natural colorants in reduced-fat (RF) ... more Application of carotenoids, i.e. b-carotene and lutein, as natural colorants in reduced-fat (RF) mayonnaise containing spent brewer's yeast b-glucan as a fat replacer was studied. The colored RF samples were prepared with 50% substitution of oil used in the standard recipe by b-glucan and varying concentrations of b-carotene or lutein between 25 and 75 mg/kg. The full-fat (FF) and RF mayonnaises without added colorants were also prepared as references. Color attributes in the L*, a*, b* system, oil droplet size, and textural and viscoelastic properties of the samples were instrumentally evaluated during storage at room temperature for 2 months. The color characteristics of the RF samples were improved mainly by an increase in yellowness (b*) of the samples with increasing colorant concentrations. The total color change (DE), which indicated the color stability of the samples, increased with storage time and colorant concentrations. This change was almost totally dependent on the decrease in yellowness (b*) of the samples. The RF samples seemed to be destabilized by the addition of lutein as evidenced by a significant variation of the oil droplet size during storage and a spontaneous reduction of the viscoelastic properties (G 0 and G 00) of the samples in comparison with the control. On the contrary, the stability of the emulsions was almost unaffected by b-carotene addition as evidenced by a greater decrease in the G 0 value than the control only after a prolonged storage. An increase in tan d values with storage time indicating that the mayonnaise samples became more liquid-like during storage. The addition of these colorants in the concentration range tested seemed to have no effect on the textural properties of the RF mayonnaise.
Chemical Engineering Communications, 2011
A two-step autolysis process was proposed to enhance amino acid production from spent brewer'... more A two-step autolysis process was proposed to enhance amino acid production from spent brewer's yeast. The technique was developed based on comparative study of the dynamics of production and release of proteins and amino acids during the autolysis of a concentrated suspension (22 wt.%) and a dilute yeast cell suspension (11.25 wt.%). The results suggest that, in the concentrated yeast suspension, proteins are more effectively broken down into amino acids, but the product release rate was lower due to a lower concentration gradient across the cell membrane. Thus, a two-step process, in which a high protein conversion occurred in a concentrated cell suspension during the first 13 h period, followed by a 26 h autolysis process within a dilute cell suspension, provided a higher overall yield of amino acids compared than the single-step process. The two-step process was found to result in a 25% higher amino acid yield with a weight fraction increase from 0.4 to 0.5 g/g dry wt. Other...
This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent ... more This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent Brewer's yeast waste, into protein and amino acids. The reaction was carried out in a closed batch reactor at various temperatures between 100 and 250 • C. The reaction products were separated into water-soluble and solid residue. The results demonstrated that the amount of yeast residue decreased with increasing hydrolysis temperature. After 20 min reaction in water at 250 • C, 78% of yeast was decomposed. The highest amount of protein produced was also obtained at this condition and was found to be 0.16 mg/mg dry yeast. The highest amount of amino acids (0.063 mg/mg dry yeast) was found at the lowest temperature tested after 15 min. The hydrolysis product obtained at 200 • C was tested as a nutrient source for yeast growth. The growth of yeast cells in the culture medium containing 2 w/v% of this product was comparable to that of the cells grown in the medium containing commercial yeast extract at the same concentration. These results demonstrated the feasibility of using subcritical water to potentially decompose proteinaceous waste such as spent Brewer's yeast while recovering more useful products.
Effects of guar (GG) or xanthan (XG) gums (0.35-1.0% w/w) on rheological properties of waxy corn ... more Effects of guar (GG) or xanthan (XG) gums (0.35-1.0% w/w) on rheological properties of waxy corn starch (WCS) (6.0% w/w) were studied. GG had a higher molecular weight but lower intrinsic viscosity than did XG, indicating that the GG chain was more flexible. Dynamic viscoelasticity measurements indicated that the WCS/XG mixed pastes exhibited slightly superior viscoelastic properties to the WCS/GG pastes as evidenced by their higher G and lower tan values. Flow tests showed that the WCS/GG pastes exhibited mainly thixotropic hysteresis loops during a full shear cycle, whereas the WCS/XG pastes showed much less thixotropic and eventually became antithixotropic at high XG concentrations. In-shear structural recovery of the pastes increased more with increasing XG concentrations than did pastes with increasing GG concentrations. The differences in molecular characteristics of the GG and XG chains are hypothesized to be responsible for the above mentioned effects.
international food research journal, 2015
Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were investigated. ... more Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were investigated. Bead produced from wheat flour partially substituted with pumpkin flour at levels of 1040% were evaluated for their physical and sensory qualities. When the level of pumpkin flour increased, specific loaf volume decreased but crumb hardness and yellowness of bread increased. Based on the sensory results, the formulation of 80:20 ratio of wheat flour to pumpkin flour was selected for further improvement. Hydrocolloids, i.e. pregelatinized tapioca starch, carboxymethylcellulose, xanthan gum, and guar gum (0.5-3.0%, w/w flour basis) were added to the bread formulation to provide a gluten-like property. The composite bread with 0.5% guar gum was superior in specific volume and bread texture as well as sensory qualities. Although the developed bread had lower overall acceptability than the control wheat bread, it contributed a good nutritive values as high in ash, fiber, and β-carotene contents.
Carbohydrate Polymers, 2012
Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the prese... more Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.
Carbohydrate Polymers, 2014
interaction between the positively charged chitosan and negatively charged mucosal surfaces, whic... more interaction between the positively charged chitosan and negatively charged mucosal surfaces, which become adhesive on hydration and provide an intimate contact between a dosage form and the absorbing tissue. Hence, this can be used for targeting a drug to a particular region of the body for an extended period of time. [7] The objectives of this study are to prepare Clarithromycinloaded chitosan mucoadhesive microspheres that provide intimate contact of the drug with the mucosa for an extended period of time and to enhance the bioavailability of drugs to treat stomach ulcers and to observe the effect of processed independent variables, namely, concentration of the cross linking agent and cross linking time on the physicochemical properties of mucoadhesive microspheres by applying the 3 2 factorial design. MATERIALS AND METHODS Clarithromycin was obtained as a gift sample from Wockhardt Pvt. Ltd. (Ankleshwar, India). Chitosan (degree of deacetylation of 85%; intrinsic viscosity of 400 mPa/s for 1% solution in 1% aqueous acetic acid at 20°C) was obtained as a gift sample from the Central Institute of Fisheries Technology (Cochin, India). Liquid
Carbohydrate Polymers, 2014
Foods
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying p... more In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze–thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze–thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided...
Carbohydrate Polymers, 2007
The effects of 13-glucan (BG) prepared from spent brewer's yeast on gelatinization and retrograda... more The effects of 13-glucan (BG) prepared from spent brewer's yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (R V A) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/13-g1ucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset (T 0)' peak (T p), and conclusion (T o) temperatures and a decrease in gelatinization enthalpy (L1HJ with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in T 0' T P' To, and melting enthalpy (L1H2). The retrogradation ratio (L1HJL1H) and the phase transition temperature range (To-T 0) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.
Carbohydrate Polymers, 2014
Non-chemical modification of tapioca starch was investigated using jet atmospheric argon plasma t... more Non-chemical modification of tapioca starch was investigated using jet atmospheric argon plasma treatment. Two forms of starch slurry, i.e. granular starch (G) and cooked starch (C), were jet-treated by argon plasma generated by supplying input power of 50 W (denoted as G50 and C50 samples) and 100 W (denoted as G100 and C100 samples) for 5 min. Physical, rheological, and structural characteristics of the modified starch were investigated. The G50 and C100 samples had lower paste clarity but higher thermal stability and performed stronger gels (G50 only) compared to their control counterparts. On the other hand, the analyzed properties of the G100 and C50 samples showed the opposite trend. FTIR and (1)H NMR results revealed that the relative areas of COC and OH peaks were changed after the treatment. Cross-linking reaction seemed to predominantly take place for the G50 and C100 samples, whereas depolymerization predominated for the G100 and C50 samples.
Carbohydrate Polymers, 2006
Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swellin... more Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swelling (CWS) starches in xanthan gum dispersions: 00/0, 0.35%, 0.500/0, 0.700/0, and 1.00/0 was measured with the vane method at an apparent shear rate of 0.05 S-I. The intrinsic viscosity of the xanthan gum was determined to be: 112.3 dL/g in distilled water at 25 °C. Values of the static (o-Os) and dynamic (O-Od) yield stress of each dispersion were measured before and after breaking down its structure under continuous shear, respectively. The WXM and CWS starches exhibited synergistic behavior, whereas the CL WM starch showed antagonistic effect with xanthan gum. The difference (o-o.-O-Od) was the stress required to break the inter-particle bonding (O-b). The contributions of the viscous (o-v) and network (O-n) components were estimated from an energy balance model. In general, values of o-b of the starch-xanthan gum dispersions decreased and those of On increased with increase in xanthan gum concentration. .
Food hydrocolloids, 2007
Application of carotenoids, i.e. b-carotene and lutein, as natural colorants in reduced-fat (RF) ... more Application of carotenoids, i.e. b-carotene and lutein, as natural colorants in reduced-fat (RF) mayonnaise containing spent brewer's yeast b-glucan as a fat replacer was studied. The colored RF samples were prepared with 50% substitution of oil used in the standard recipe by b-glucan and varying concentrations of b-carotene or lutein between 25 and 75 mg/kg. The full-fat (FF) and RF mayonnaises without added colorants were also prepared as references. Color attributes in the L*, a*, b* system, oil droplet size, and textural and viscoelastic properties of the samples were instrumentally evaluated during storage at room temperature for 2 months. The color characteristics of the RF samples were improved mainly by an increase in yellowness (b*) of the samples with increasing colorant concentrations. The total color change (DE), which indicated the color stability of the samples, increased with storage time and colorant concentrations. This change was almost totally dependent on the decrease in yellowness (b*) of the samples. The RF samples seemed to be destabilized by the addition of lutein as evidenced by a significant variation of the oil droplet size during storage and a spontaneous reduction of the viscoelastic properties (G 0 and G 00) of the samples in comparison with the control. On the contrary, the stability of the emulsions was almost unaffected by b-carotene addition as evidenced by a greater decrease in the G 0 value than the control only after a prolonged storage. An increase in tan d values with storage time indicating that the mayonnaise samples became more liquid-like during storage. The addition of these colorants in the concentration range tested seemed to have no effect on the textural properties of the RF mayonnaise.
Chemical Engineering Communications, 2011
A two-step autolysis process was proposed to enhance amino acid production from spent brewer'... more A two-step autolysis process was proposed to enhance amino acid production from spent brewer's yeast. The technique was developed based on comparative study of the dynamics of production and release of proteins and amino acids during the autolysis of a concentrated suspension (22 wt.%) and a dilute yeast cell suspension (11.25 wt.%). The results suggest that, in the concentrated yeast suspension, proteins are more effectively broken down into amino acids, but the product release rate was lower due to a lower concentration gradient across the cell membrane. Thus, a two-step process, in which a high protein conversion occurred in a concentrated cell suspension during the first 13 h period, followed by a 26 h autolysis process within a dilute cell suspension, provided a higher overall yield of amino acids compared than the single-step process. The two-step process was found to result in a 25% higher amino acid yield with a weight fraction increase from 0.4 to 0.5 g/g dry wt. Other...
This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent ... more This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent Brewer's yeast waste, into protein and amino acids. The reaction was carried out in a closed batch reactor at various temperatures between 100 and 250 • C. The reaction products were separated into water-soluble and solid residue. The results demonstrated that the amount of yeast residue decreased with increasing hydrolysis temperature. After 20 min reaction in water at 250 • C, 78% of yeast was decomposed. The highest amount of protein produced was also obtained at this condition and was found to be 0.16 mg/mg dry yeast. The highest amount of amino acids (0.063 mg/mg dry yeast) was found at the lowest temperature tested after 15 min. The hydrolysis product obtained at 200 • C was tested as a nutrient source for yeast growth. The growth of yeast cells in the culture medium containing 2 w/v% of this product was comparable to that of the cells grown in the medium containing commercial yeast extract at the same concentration. These results demonstrated the feasibility of using subcritical water to potentially decompose proteinaceous waste such as spent Brewer's yeast while recovering more useful products.