Most rice is consumed as cooked, milled rice, but a small portion is also ground into flour or separated into a starch fraction and used by the food industry as a gluten-free ingredient. This study aims to find out if different types of rice flour and starch, such as white and colored rice, could be used in industry. This study employs green modification techniques to slow down the digestion process by combining polyphenols with starch. Our initial study found that the raw colored rice has a lower glycemic index than other types of rice, such as brown or white rice. Another study that looked at how the quality of colored rice flour was changed by different methods also discovered that out of the six green methods (annealing, heat moisture treatment, ultrasound, pregelatinization, wet-microwave, and dry-microwave). It found that ultrasound improved the polyphenol bioaccessibility in the rice flour and reduced the digestion rate. The pregelatinization process led to the flour having high solubility and an estimated glycemic index. Different techniques affected the flour/starch quality in different ways. Therefore, for further industrial application, it could also be easier to select the method for food product based on their required techno-functional quality of flour/starch. In addition to the modification techniques, this study showed that the high bioaccessible polyphenol content and high polyphenol content in rice greatly slowed down the rate of digestion. This study also open for further exploring the possibility of using high polyphenol agricultural waste to modify starch and flour in a sustainable manner.
Rice (Oryza sativa L.) is a crucial staple crop that supplies nutritional sustenance for half of the global population (Shao et al., 2018). Moreover, rice constitutes a significant commercial crop in Thailand, with its grains serving as a staple food, and a diverse array of rice types is present throughout the nation (Suebpongsang et al., 2020). Multiple rice types have been developed in Thailand, including colored/pigmented rice and non-pigmented rice, commonly referred to as brown and white rice, which can be utilized in many industries (Yamuangmorn & Prom, 2021). Furthermore, rice is regarded as a naturally gluten-free ingredient. Rice flour or starch can be utilized to create a variety of products, including cookies, bread, noodles, and crackers. Due to the elevated carbohydrate content in rice, most rice products are regarded as having a high glycemic index (GI). The link between polyphenols and digestive behavior has become a topic of attention, particularly for rice and its products. Researchers predominantly conducted comparisons of the features of pigmented rice and non-pigmented rice (with/without eGI) across various areas or types (Tangsrianugul et al., 2019; Verma & Srivastav, 2020; Waewkum & Singthong, 2021). Nevertheless, there remains a deficiency in information regarding the association between endogenous antioxidant qualities and other starch characteristics, which might be further considered for predicting the nutritional value of rice and for enhancing the foundational knowledge necessary for the development of rice products. The versatility of rice flour in industrial applications is primarily influenced by its physicochemical properties and usefulness. Unprocessed rice has limited utility and applicability (Iqbal et al., 2023). Consequently, novel techniques are necessary to enhance the quality of rice flours for further processing. Therefore, this research may offer essential insights for further investigation into select rice varieties and modification techniques for specific industrial applications by utilizing the starch-polyphenols complex concept.
คณะเทคโนโลยีสารสนเทศ
This report is part of applying the knowledge gained from studying machine learning models and methods for developing a predictive model to identify customers likely to cancel their credit card services with a bank. The project was carried out during an internship at a financial institution, where the creator developed a model to predict customers likely to churn from their credit card services using real customer data through the organization's system. The focus was on building a model that can accurately predict customer churn by selecting features that are appropriate for the prediction model and the unique characteristics of the credit card industry data to ensure the highest possible accuracy and efficiency. This report also covers the integration of the model into the development of a website, which allows related departments to conveniently use the prediction model. Users can upload data for prediction and receive model results instantly. In addition, a dashboard has been created to present insights from the model's predictions, such as identifying high-risk customers likely to cancel services, as well as other important analytical information for strategic decision-making. This will help support more efficient marketing planning and customer retention efforts within the organization.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This research focuses on the design of a Metaverse Prototype Thai Film Archive (Public Organization) to study immersive experiences. The aims were to: 1) examine design concepts and technologies for digital immersion, 2) create and showcase these designs in the Metaverse cinema, and 3) evaluate the results and formulate knowledge for virtual exhibition design using qualitative research methods, including prototype testing with participant interviews to assess satisfaction. The design principles consisted of architectural, exhibition, and user experience concepts, leading to a virtual world creation process involving 3D structural modeling, interactive functionalities, and exhibition layout before prototype testing. The evaluation included tests by ten participants and group discussions on overall experience, cinema content value, Metaverse design, and educational enhancement in museums. The design evaluation indicated a 70% positive overall experience, with half of the users finding stable usability. However, significant viewing barriers were identified, with a high need for operational instructions and navigational aids. Content understanding and Metaverse interaction were perceived positively, and the educational aspect was highly valued. The study concludes that while the overall experience was good, technology limitations (as of 2023) and interaction challenges require ongoing refinement to improve stability and usability, although the educational value was affirmed as strong.
คณะวิทยาศาสตร์
Bacteriocins are microbial peptides that demonstrate potency against pathogens. This study evaluated the inhibitory effects on pathogens and characterized the bacteriogenomic profile of strain TKP1-5, isolated from the feces of Anas platyrhynchos domesticus. Strain TKP1-5 was characterized using phenotypic traits, 16S rRNA sequencing, and Whole-Genome Sequencing (WGS). It exhibited growth in the presence of 2-6% NaCl, temperatures of 25-45°C, and pH levels ranging from 3 to 9. Based on ANIb, ANIm, and dDDH values, strain TKP1-5 was identified as Lactococcus lactis. Whole genome analysis revealed that strain TKP1-5 harbors the Nisin Z peptide gene cluster with a bit-score of 114.775. The antimicrobial spectrum of bacteriocin TKP1-5 showed inhibitory effects against pathogenic bacteria including Pediococcus pentosaceus JCM5885, Listeria monocytogenes ATCC 19115, Enterococcus faecalis JCM 5803T, Salmonella Typhimurium ATCC 13311ᵀ, Aeromonas hydrophila B1 AhB1, Streptococcus agalactiae 1611 and Streptococcus cowan I. Genomic analysis confirmed L. lactis TKP1-5 as a non-human pathogen without antibiotic resistance genes or plasmids. Furthermore, L. lactis TKP1-5 contains potential genes associated with various probiotic properties and health benefits. This suggests that L. lactis TKP1-5, with its antibacterial activity and probiotic potential, could be a promising candidate for further research and application in the food industry.