The project of Elicitation of Phytochemical Synthesis in San Pa Tong Rice Variety and Rice
Phytochemical and Waste Production is divided into 7 sub-project as 1) Effect of substrate on
phytochemical synthesis in San Pa Tong rice variety 2) Evaluation and quantitation of phytochemicals
in San Pa Tong rice and stability determination of rice phytochemical-rich products 3) Production of tea,
phytochemical constituents and antioxidant activities investigation from San Pa Tong variety leaves 4)
Development of phytochemicals San Pa Tong rice product for tourists service 5) To promote tourism
product and service in restaurant business with gastronomy: A case study of Medium Rare Chiangmai
6) Preparation of San Pa Tong variety cellulose reinforced cassava starch films for biodegradable
packaging development 7) Development of products from waste of processing of San Pa Tong seedling.
The results from all studies are shown below:
Large quantities of spent coffee grounds (SCG) are generated the last decades. Their recycling
is of research interest challenge. In the present study, SCG was tested in substrate mixtures for the
production of San Pa Tong rice seedlings. Seed of San Pa Tong rice were placed in substrate mixtures
containing 0 10 20 30 40 and 50% of SCG. Results shown that total chlorophylls, phenolics and
antioxidant activity (DPPH and FRAP) increased at all level of SCG mixtures at San Pa Tong rice
seedling and higher than control, but no significant differences compared with control.
The aim of this study is to determine the phytochemical content in San Pa Tong Rice for potential
use as functional drink. The optimal temperature was determined based on the amount of phytochemical
contents (including total phenolic, protein, chlorophyll, and peroxidase) and antioxidant capacity
(analyzed using DPPH, ABTS, and FRAP assays) in the extracts. The results indicated that the rice
extract prepared at 25 ?C possessed the highest overall phytochemical contents and antioxidant capacity
(if not equal, p < 0.05) among those evaluated. The rice extracts were further tested for coliforms. The
results showed that coliform bacteria were present in the tested solutions, and therefore pasteurization
was highly recommended for the extracts to ensure the food safety and prolong the product shelf life.
The 9-day old leaves of San Pa Tong variety were used to made tea. The soft green with good
smell of young leaves tea was done by drying the fresh leaves at 80 ?c for 60 minutes which represent
potential rich sources of phytochemical compounds for a healthy food product. The phytochemical
constituents from tea extracted with hot water in ratio 5:100 w/v were contained reducing sugar, saponin,flavonoids and terpenoids. Total phenolic content showed in 2.16-2.97 mg GAE /g crude extract, whereas
the antioxidant activity exhibited in 3.81% via DPPH assays and FRAP value shown in 267 ?mol/g of
sample.
The result of the development of phytochemicals San Pa Tong rice product for tourists service
showed that there were recipes that developed from phytochemicals in Sanpatong glutinous rice 25
menus which separated into three groups; group 1: bakery menu such as ?clair, cookie, rose Thai pastry,
salted egg lava pastry, bread, soybean curd, egg tarts, banana cake, macaron, waffle, crepe, coconut milk
cake, upside down toddy palm cake, Thai shortbread cookie, coconut cake, butter cream cake, and
custard; group 2: savory dishes such as northern Thai spicy sausage, and chicken green curry; group 3:
Thai dessert such as Lod chong, rice balls in sweet coconut milk, deep fried sweet potato ball, Makrut
lime in syrup, Thai pandan custard, and streamed cup cake. Nutrient food from phytochemicals in
seedling of each menu provided different amounts of nutrients depending on the ingredients and
production quantity for each recipe per time.
The result of the research to promote tourism product and service in restaurant business with
gastronomy: a case study of Medium Rare restaurant Chiangmai were: the development of cooperation
networks between scientist, tourism developer, chef and packaging designer to design food innovation,
was resulted in Basic Cookery training course as an educational platform to create innovative agricultural
product by creating innovative recipe from young rice leaves, aroma rice powder and chlorophyll water
from rice leaves. This was in order to increase the antioxidant capacity in food recipes for the elderly,
patient and customers who want to understand new dining experience. The result of the research showed
that the recipes have high level of nutrient and antioxidant capacity. Medium Rare restaurant can
presented the recipes in set menu decoration with environmentally friendly packaging design, as an
antioxidant menu, anti-aging and health promoting food, and to create value for restaurants as high
quality product and service to deliver to consumers.
The results of preparation of San Pa Tong variety cellulose reinforced cassava starch films for
biodegradable packaging development showed that starch-based biocomposite films reinforced with 0-
60 %w/w (based on starch content) San Pa Tong sticky rice microcrystalline cellulose and plasticizedwith glycerol were prepared by solvent casting technique. The result showed that thermal stability of
biocomposite films decreased, while the tensile strength and Young’s Modulus of biocomposite films
increased with the increasing of microcrystalline cellulose content. Starch-based biocomposite films
completely decomposed within 8 day.
Development of products from waste of processing of San Pa Tong seedling was aimed to
recycle approach by adding value to waste from processing of Sanpatong sticky rice seedling. Disposable
container was made from starch foam mixed with waste from processing of Sanpatong sticky rice
seedling by compression molding method. The disposable container is light and the density does not
depend on the content of waste of rice seedling. The flexural strength of disposable container is about
3.2-3.5 MPa which is lower than that of commercial one (4.18 ? 0.45 MPa). Coating with polylactic
acid on disposable container can also reduce the water adsorption.
Keywords: San Pa Tong rice seedling, Bioactive compounds, Functional food, Molecular gastronomy,
Molecular culinary, Waste from processing of San Pa Tong rice seedling, microcrystalline cellulose,
biocomposite film, biodegradation, Disposable container