Now showing items 1-4 of 4

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    Antioxidant activity of Allium tuberosum Rottl. ex Spreng under different extraction methods 

    Patchanee Yasurin; Napatsorn Lawthienchai; Aussama Soontrunnarudrungsri (2015-11)

    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 ...
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    Comparison of sensory properties of freshly harvested and 1-year storage Thai rice 

    Aussama Soontrunnarudrungsri (Agro-Industry, Chiang Mai University, 2014)

    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 ...
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    Effect of color and flavor on the perceived intensity of Stevia (Stevia rebaudiana) in sweetened beverage products 

    Aussama Soontrunnarudrungsri (2013)

    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 ...
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    Thai consumer behavior and attitude: effect of gender and degree of Food Neophobia on product liking and food related life style 

    Aussama Soontrunnarudrungsri (2012-01)

    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, ...