Browsing by Author "Aussama Soontrunnarudrungsri"
  • Item
    Antioxidant activity of Allium tuberosum Rottl. ex Spreng under different extraction methods
    ( 2015-11) Patchanee Yasurin ; Napatsorn Lawthienchai ; Aussama Soontrunnarudrungsri
    The Bang-Phae organic vegetable grower community enterprise group, Ratchaburi province is one of the big Chinese chives (Allium tuberosum Rottl. ex Spreng) grower in Thailand. However, some Chinese chives did not meet standard and were sorted out. The Chinese chives essential oil, which contains many new and known bioactive compounds, is valued product from sorted out Chinese chives. Therefore, this experiment was aimed to study the antioxidant activity of Chinese chive extracts using 17 different extraction conditions (Steam distillation for 1.0, 2.0, 2.5, 3.0 hour; Ohmic pretreatment with steam distillation for 1.0, 2.0, 2.5, 3.0 hour; 95% ethanol, hexane, oil extract using dry, fresh, freeze Chinese chives). The ferric reducing antioxidant potential assay was used to evaluate antioxidant activity of Chinese chive extracts. The results showed that the highest antioxidant activity was 1.756 ± 0.008 µmol Fe2+/ mg sample of freeze Chinese chives extracted with hexane. The antioxidant activity was vary from 0.098 ± 0.005 - 1.756 ± 0.008 µmol Fe2+/ mg sample depend on the extraction condition.
  • Item
    Comparison of sensory properties of freshly harvested and 1-year storage Thai rice
    (Agro-Industry, Chiang Mai University, 2014) Aussama Soontrunnarudrungsri
    Thailand is a major producer and world supplier of rice, both aromatic and non-aromatic varieties. Rice sold as “new crop” shortly after it is harvested generally commands higher prices. The study compared differences in sensory properties of various aromatic (Khao Dawk Mali 105, RD 15, Pathum Thani 1) and non- aromatic (Chai Nat 1, Phitsanulok 2, Suphan Buri 1) rice varieties and differences in fresh rice and rice stored for 1 year. Floral, popcorn, and sewer/animal flavors were found in both rice samples but jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime. The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice. There were three attributes; residual, toothpacking, sweet, from nineteen attributes were not different between jasmine and non-aromatic rice and not changed overtime. Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage. There were not a significantly differences for most of the flavor attributes except musty flavor between jasmine and non-aromatic rice samples within the same testing year such as grain, straw-like, starch, popcorn flavor, sweet, overall sweet, bitter and metallic. The changes of the flavor like grain and straw-like were decreased from their original intense; while, musty flavor and bitter taste were increased.
  • Item
  • Item
  • Item
    Effect of color and flavor on the perceived intensity of Stevia (Stevia rebaudiana) in sweetened beverage products
    ( 2013) Aussama Soontrunnarudrungsri
    One of the main health concerns today is diabetes and it causes by many reasons, one of 10 them is sweeten beverage consumption. Stevia is a great candidate of natural sweetener that 11 can be used in beverage products. It is 250 times sweeter than sugar, contains zero calories, 12 can decrease blood sugars and etc. This study was aimed to investigate percieved intensity of 13 sweetness (product still in the mouth), aftertaste as well as overall liking in beverage 14 preparing with Stevia extract powder (Stevioside) and sucrose in four different flavored 15 beverages (strawberry, green tea, orange, and lime/lemon). There were 120 consumers 16 participated in the study, most of them were 18-25 years old students with monthly income 17 about 10,000-20,000 Baht. Food Neophobia Scale (FNS), Food Involvement Scale (FIS), and 18 Health and Taste Attitude scale (HTAS) were used in order to obtained the consumer attitude 19 and behavior towards food products. It was found that Thai consumers in the study were 20 considered as food neophobic. Both finding from FIS and HTAS indicated that Thai 21 consumers were neutral in term of food involevement activites and attitude toward health 22 perspectives and taste of food products. When comparing between male and female in all 23 three psychographic scales, there was a significanlty different found in “Preparation and 24 Eating” subscale in FIS. According to the product testing, there were main effects of flavor 25 and sweetener on perceived sweet intensity and overall liking, but not with the aftertaste 26 intensity. There is no interaction effect between flavor and sweetener. When comparing 27 within the same sweetener, strawberry flavored beverage was perceived as the sweetest 28 product for both sucrose and stevia sample. Consumer percieved sweet intensity of sample 29 containing sucrose with orange, lime/lemon, and strawberry flavor the same. All stevioside 30 samples were percieved as having the same sweet intensity. Consumer percieved stawberry 31 flavor with stevioside sample as having the same sweet intensity as green tea sample 32 preparing with sucrose. The samples contained stevioside were less preferred than samples 33 prepared with sucrose. However, the green tea sample with sucrose was not significanlty 34 different from lime, orange, and strawberry sample containing stevioside in overall liking
  • Item
  • Item
  • Item
    Thai consumer behavior and attitude: effect of gender and degree of Food Neophobia on product liking and food related life style
    ( 2012-01) Aussama Soontrunnarudrungsri
    Food Neophobia Scale (FNS) is important for product development since it might indicate consumer’s purchasing decision of novel food products. This study was aimed to investigate whether FNS can identify product preference and consumer behaviors (Food Related Life Style (FRL)). Thai consumers were screened using FNS in order to have balanced number of consumer who has food neophilic, neutral, and neophobic. Each consumer responded to the questionnaire consisted of demographic, preference test, and FRL scale. According to the preference test, Flavored Brownie, Meangkam rice bar, Core pineapple and cream cheese pie, and Fang herbal juice, were significantly different by the highest liking means of all four product ideas obtained from neophobic consumer. Thus, it might be the evidence to show that food neophobia cannot predict whether consumer will like the new product. The finding from the FRL showed that there were 2 categories significantly different (Novelty and Looking for new ways). On the other hand, the preference score of male and female was not significantly different in all ten product ideas. However, there are 5 out of 23 lifestyle dimensions in FRL found significantly different by female had higher average Likert scores in Importance of product information[5.4, 4.8], Attitudes to advertising[5.1, 4.4], Specialty shops[4.8, 4.2], and Social relationships [5.5, 4.9]. Male was only more positive towards Snacks versus meals [4.3, 3.7]. And the finding from this study suggests that FNS may not be an effective way to predict product preference but it might help us understand consumer behavior and attitude