Jirarat Tattiyakul
Chulalongkorn University, Food Technology, Faculty Member
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Publisher Summary Starch is a major source of calories and raw materials in food and process industries. In foods, starch is majorly used as as a thickening/gelling agent. The swelling of starch granules is not hindered at low starch... more
Publisher Summary Starch is a major source of calories and raw materials in food and process industries. In foods, starch is majorly used as as a thickening/gelling agent. The swelling of starch granules is not hindered at low starch (excess moisture) concentrations. Gelatinized starch dispersions (STDs) may also be viewed as microgel systems, whose flow and viscoelastic behavior are strongly influenced by the physical state of granules (size and size distribution). The state of the starch granule influences whether heated starch dispersion exhibits shear-thinning, shear-thickening, or antithixotropic rheological behavior. Increase in volume fraction of starch granules beyond a threshold imparts yield stress to the dispersions. Dynamic rheological data obtained during gelatinization reflect in part the changes in granule volume fraction as a result of corresponding changes in a granule size.
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ABSTRACT
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Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (STDs), and a 5.6 °Brix tomato juice (TJ) which exhibited different thermo-rheological (TR) behaviours was studied. The three fluids had... more
Heat transfer to canned 5% cross-linked waxy maize (CWM) and 3.5% corn (CN) starch dispersions (STDs), and a 5.6 °Brix tomato juice (TJ) which exhibited different thermo-rheological (TR) behaviours was studied. The three fluids had approximately the same maximum viscosity (∼2.6 Pa s) at some point during thermal processing. The η a –T profiles of the 5% CWM STD were determined using a pressurized viscometer system, while those of the 3.5% CN STD and 5.6 °Brix TJ were obtained from Yang and Rao 1 and Sornsrivichai 2 , respectively. A simulation program (FIDAP) was used to solve the governing mass, momentum, and energy transport equations for heating each fluid in a 81mm×111mm horizontal can at 121.6 °C under going intermittent rotation as in a Steritort TM . The 3.5% CN STD which exhibited sol-gel-sol transition over a narrow range of temperature, had the highest heating rate and the most uniform temperature distribution. In contrast, the 5% CWM STD, which gelatinized at a lower temperature and formed a heat- and shear-stable gel, had the slowest heating rate. In the 5.6 °Brix TJ, which had high initial viscosity, the heating rate increased as the viscosity decreased according to the Arrhenius model and attained heating rates higher than in the 5% CWM STD.
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High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructure of pressurized raw chicken breast meat was determined. The inoculated samples (approximately 7 log CFU/g initial load) were processed at... more
High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructure of pressurized raw chicken breast meat was determined. The inoculated samples (approximately 7 log CFU/g initial load) were processed at 300 and 400 MPa, using pressurized medium of 25 to 35 °C during pressurization. Weibull model was well fitted to the survival curves with tailing. Least severe conditions with acceptable inactivation levels were 300 MPa, 35 °C, 1 min (approximately 2 log reduction) and 400 MPa, 30 °C, 1 min (approximately 4 log reduction). Based on these 2 conditions, the 400 MPa treatment yielded the raw chicken meat with higher L* value, greater cooking loss, and lower water holding capacity. Cooked chicken breast meat prepared from the pressurized samples had firmer texture than the control. Scanning electron microscopic images showed that higher pressure resulted in increasing extent of protein coagulation and the contraction of the muscle bundles. For raw chicken breast fillet, 300 MPa, 35 °C, 1 min was the condition that reasonably reduced the load of Salmonella Typhimurium. However, the pressurized samples had greater cooking loss. Marination with brine containing sodium chloride and phosphate prior to pressurization might help improve this eating quality.
Research Interests: Chemical Engineering, Chemistry, Food Science, Microstructure, Consumer Behavior, and 15 moreMedicine, Food Microbiology, Food Quality, Animals, Salmonella Typhimurium, Meat, Temperature, Salmonella, Chickens, Food Contamination, Food Sciences, High pressure processing, Salts, Hydrostatic Pressure, and food handling
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ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g... more
ABSTRACT: Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 – 91.5 g carbohydrates/100 g flour, 5.1 – 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 – 5.0 g ash/100 g flour, 0.4 – 0.9 g fat/100 g flour, and 317.0 – 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05 % (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 – 98.2 g carbohydrates/100 g flour, 0.7 – 1.9 g protein/100 g flour, 0.1 – 0.3 g fat/100 g flour, 0.1 – 0.9 g fiber/100 g flour, 0.1 – 0.4 g ash/100 g flour, and 182.0 – 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 – 22.4 % amylose, with an average degree of polymerization of 195 –...
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Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® microbial predictive software. The prediction was based on real time and temperature monitoring chicken sausages during distribution to... more
Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® microbial predictive software. The prediction was based on real time and temperature monitoring chicken sausages during distribution to retailer around Bangkok area. Six pathogens, which were Pseudomonas spp., Staphylococcus aureus , Salmonella spp., Listeria monocytogenes, Escherichia coli and Clostridium perfringens were selected respectively for simulation during distribution. Five parameters were selected to predict the growth of selected pathogens during distribution period (maximum temperature from observation periods, pH, A w , and initial log of Total Aerobic Plate Count (TAPC). The result showed that Clostridium perfringens , Listeria monocytogenes , Salmonella spp., Staphylococcus aureus , E.coli and pseudomonas spp count ranged from 0.11 log CFU/g to 1 log CFU/g during distribution at 19.5°C for 9.05 hours. Pseudomonas spp showed the highest growth (1 log cfu/g ) while Clostrid...
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Research Interests: Materials Science and CRC
The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C for 32.5 minutes, (T2) 67°C for 18.5 minutes, (T3) 68°C for 17 minutes, (T4) 69°C for 7 minutes, (T5) 70°C for 7 minutes in comparison with... more
The effects of pasteurization on marinated shrimp in green curry paste at 5 conditions (T1) 65°C for 32.5 minutes, (T2) 67°C for 18.5 minutes, (T3) 68°C for 17 minutes, (T4) 69°C for 7 minutes, (T5) 70°C for 7 minutes in comparison with the control (nonpasteurized) sample was studied. TVC of pasteurized marinated shrimp (T1 to T5) was lower than 10 CFU/g and Listeria spp. was not detected in 25g sample, while the TVC for control was 3.67 log CFU/g and Listeria spp. was 1.18 log CFU/g. The pH value of pasteurized marinated shrimp (T1 to T5) was significantly lower than the non-pasteurized marinated shrimp. The shear force value for samples pasteurized at T3, T4 and T5 was not significantly different from control. Sensory evaluation result showed that the highest score for overall acceptability was 5.75 for the product pasteurized at 70°C for 7 minutes (T5). Treatment 5 (70°C for 7 minutes) was selected as optimum condition for pasteurized sample for shelf life study. From shelf life ...
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Gelatin electrospun (e-spun) fiber mats containing nisin were produced by electrostatic spinning of gelatin-nisin in 70% (vol/vol) acetic acid aqueous solutions. Varying nisin loading concentration (0 to 3% [wt/wt]) did not affect the... more
Gelatin electrospun (e-spun) fiber mats containing nisin were produced by electrostatic spinning of gelatin-nisin in 70% (vol/vol) acetic acid aqueous solutions. Varying nisin loading concentration (0 to 3% [wt/wt]) did not affect the fiber average diameter, whereas increasing gelatin concentration from 20 to 24% (wt/vol) caused an increase in the average diameter. All nisin-loaded gelatin e-spun fiber mats demonstrated inhibition against Lactobacillus plantarum TISTR 850. However, all fiber mats were fragile and easily dissolved in water. Cross-linking by saturated glutaraldehyde vapor at 37°C for 5 min was done to strengthen the mat. Tensile strength, Young's modulus, and elongation of the cross-linked gelatin-nisin e-spun fiber mats varied in the range of 2.6 to 20.3 MPa, 163 to 966 MPa, and 1.7 to 5.9%, respectively. Cross-linking did not affect the mat's inhibition activity against L. plantarum TISTR 850. Nisin retention in cross-linked antimicrobial gelatin e-spun fibe...
Research Interests: Water, Morphology, Multidisciplinary, Humans, Listeria monocytogenes, and 13 moreStaphylococcus aureus, Food Packaging, Temperature, Gelatin, Bacteriocin, Anti-Bacterial Agents, Nisin, Lactobacillus Plantarum, Microbial Sensitivity Tests, Food Contamination, Acetic Acid, Food Preservatives, and Antimicrobial agent
Abstract The objective of this research was to study the changes in physicochemical properties of rice during elevated temperature storage. Paddy of three rice cultivars with low amylose content (9–11%) and the other three with high... more
Abstract The objective of this research was to study the changes in physicochemical properties of rice during elevated temperature storage. Paddy of three rice cultivars with low amylose content (9–11%) and the other three with high amylose content (23–25%) was stored at 39.2 °C and 43.1% relative humidity up to 31 weeks. Drastic changes in moisture content and some parameters representing cooking qualities, cooked rice texture and pasting properties occurred during the first four weeks of aging. At similar aging time, low amylose rice had higher adhesiveness, peak viscosity and breakdown, but had lower pasting temperature than high amylose rice. Time-dependent change in adhesiveness and pasting temperature was predicted by fractional conversion model (0.60 ≤ R2 ≤ 0.94). Difference among rate constant values of the data from low and high amylose rice was found. Proportion of high molecular weight proteins (>225 kDa) tended to increase over time. However, enthalpy of amylose-lipid complex melting fluctuated during storage. Changes in protein molecular weight pattern could thus be key mechanism of rice aging at elevated temperature. NIR-based predictive models for minimum cooking time, adhesiveness, pasting temperature, peak viscosity, and breakdown of rice samples were established (R2 of calibration ≥ 0.81; R2 of validation ≥ 0.87).
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Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 - 91.5 g... more
Chemical and physical properties of taro Colocasia esculenta (L.) Schott flour extracted from different-sized taro corms cultivated in 4 different regions of Thailand were investigated. Taro chips were composed of 84.6 - 91.5 g carbohydrates/100 g flour, 5.1 - 8.7 g protein/100 g flour, 1.1-3.2 g fiber/100 g flour, 2.0 - 5.0 g ash/100 g flour, 0.4 - 0.9 g fat/100 g flour, and 317.0 - 435.8 mg calcium oxalate /100 g flour. The carbohydrate content of taro was not affected by corm size, but by cultivating location. An extraction using 0.05% (w/v) sodium hydroxide yielded purified taro flour (PTF) with lower protein content, compared with the water extraction method. PTF contained 96.9 - 98.2 g carbohydrates/100 g flour, 0.7 - 1.9 g protein/100 g flour, 0.1 - 0.3 g fat/100 g flour, 0.1 - 0.9 g fiber/100 g flour, 0.1 - 0.4 g ash/100 g flour, and 182.0 - 200.1 mg calcium oxalate /100 g flour. All PTFs had 18.8 - 22.4 % amylose, with an average degree of polymerization of 195 - 238. The s...
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ABSTRACT Starch from Thai yam Dioscorea hispida Dennst was hydrothermally modified at its original moisture content (∼13%, w/w) and 90 °C to 130 °C for 10 h. X-ray diffraction analysis of the modified starch showed that the... more
ABSTRACT Starch from Thai yam Dioscorea hispida Dennst was hydrothermally modified at its original moisture content (∼13%, w/w) and 90 °C to 130 °C for 10 h. X-ray diffraction analysis of the modified starch showed that the crystallographic pattern of the starch was altered from type B in native starch to type C in the starch modified at 90 °C and to type A in those modified at 100–130 °C. Along with the change in crystallographic pattern, decreases in granule swelling, starch solubility, and amylose leaching were observed. Up to the modification temperature of 100 °C, a reduction in the estimated degree of crystallinity and an increase in peak viscosity were noted. Seven percent starch gel of all modified starches, except for that modified at 130 °C, showed higher complex moduli over 0.001 to 10 Hz in dynamic shear test when compared with 7% native starch gel.
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ABSTRACT Flour extracted from small-, medium-, and large-corm taro Colocasia esculenta (L.) Schott cultivated in central Thailand had similar proximate composition, comparable calcium oxalate and amylose content, but different starch... more
ABSTRACT Flour extracted from small-, medium-, and large-corm taro Colocasia esculenta (L.) Schott cultivated in central Thailand had similar proximate composition, comparable calcium oxalate and amylose content, but different starch granule size and average chain length of amylopectin. Starch from the larger corm taro had a smaller average granule size and a lower average amylopectin chain length (CLavg), a lower average external chain length (ECLavg), and a lower average internal chain length (ICLavg) when compared to that from the smaller corm taro. The solubility of taro starch was inversely proportional to CLavg, ECLavg, and ICLavg. Starch having a shorter CLavg, ECLavg, and ICLavg had a higher peak viscosity and breakdown. The onset (To), peak (Tp), and conclusion temperatures (Tc) of starch gelatinization and the extent of starch paste retrogradation did not correlate with the amylopectin structure.
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ABSTRACT Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a... more
ABSTRACT Starch from Thai yam Dioscorea hispida Dennst; locally known as kloy kao niaw (KKN), was hydrothermally modified (HM) at moisture contents (MC) between 13 and 30 g water/100 g starch (wb) at 90°C for 10 h. All treatments caused a decrease in swelling power and amylose leaching, and an increase in gelatinization temperature of the starch indicating a strengthened network within the starch granule. However, when setting 7 g starch/100 g (wb) gelatinized starch dispersion to gel and subjecting the samples to dynamic rheological tests, only HM KKN starch modified at 13 g water/100 g starch (wb) gave starch gel with higher complex modulus (G*) when compared to native KKN starch gel over the test frequency range (0.001 to 30 Hz). The X-ray diffraction pattern revealed that KKN starch granule's crystalline structure changed from B to C-type when modified at 13 g water/100 g starch (wb) and stayed unchanged when modified at 18 to 30 g water/100 g starch (wb).
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Rheological behavior of starch dispersions is strongly influenced by the granules. From granule size data of 2.6% tapioca starch dispersions (STDs) isothermally heated in the range 61°C–74°C obtained by laser diffraction, the maximum... more
Rheological behavior of starch dispersions is strongly influenced by the granules. From granule size data of 2.6% tapioca starch dispersions (STDs) isothermally heated in the range 61°C–74°C obtained by laser diffraction, the maximum average granule size was found to be 3.7×the raw starch granule mean diameter. Compared to corn and cowpea starches, heated tapioca starch granules had a higher initial
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The objective of this research was to study the effect of temperature and storage time on physicochemical properties of glutinous rice cv. RD 10. Rice paddies were packed in plastic sacks and stored at different conditions; 8°C and 76 %RH... more
The objective of this research was to study the effect of temperature and storage time on physicochemical properties of glutinous rice cv. RD 10. Rice paddies were packed in plastic sacks and stored at different conditions; 8°C and 76 %RH for 12 months, 30°C and 58 %RH for 6 months, and 40°C and 37 %RH for 21 weeks, respectively. Result showed that head rice yield increased at 30 and 40°C storage, while whiteness index decreased during storage at all test temperatures. For pasting properties, peak viscosity, breakdown, and setback were recorded. The pasting properties changed gradually during storage at all temperatures. More dramatic changes were noted for paddy rice stored at higher storage temperature.
Rice flour from nine varieties, subjected to dry-and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process... more
Rice flour from nine varieties, subjected to dry-and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.