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 ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การออกแบบสร้างและพัฒนาเครื่องวิลเลจเทคเจอร์ไรเซอร์ระบบอัตโนมัติ |
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 หัวเรื่อง:การผลิตอาหารขบเคี้ยวจากแป้งข้าวกล้องโดยใช้เครื่องวิลเลจเทคเจอร์ไรเซอร์ ผู้เขียน: นายสมชาย ประภาวัต สื่อสิ่งพิมพ์:pdf AbstractSeven formulae (formula 1 ? 7) of snack food were produced from brown rice flour; brown rice flour containing full fat soy flour and defatted sesame flour by using the village texturizer. The average score from sensory evaluation of seven different products in terms of color, flavor, texture and overall acceptability showed that brown rice snack formula 6 (prepared from brown rice flour adding 40.5% full fat soy flour and 4.5% defatted sesame flour by weight) and 7 (prepared from 45.0% full fat soy flour and 5.0% defatted sesame flour by weight) were accepted in the level of like moderately when comparing to the other samples (p < 0.05). The accepted brown rice snack formula 7 was coated with 8 and 10% barbecue flavor by weight. The result from sensory evaluation showed that brown rice snack formula 7 coated with 8% and 10% barbecue flavor by weight are not different in terms of color, odor, taste, texture and acceptability (p > 0.05) and the scores trend to the level of like very much. The protein and fat contents of the accepted brown rice snack formula 7 coated with 8% barbecue flavor were 13.42 and 24.00% on dried weight basis, respectively, while the protein and fat contents of brown rice snack formula 1 coated with 8% barbecue flavor were 4.90 and 21.20% on dried weight basis, respectively. The protein quality of the accepted brown rice snack formula 7 coated with 8% barbecue flavor showed higher chemical score of lysine 95% compare to 58% brown rice snack formular 1 coated with 8% barbecue flavor. The increasing of protein and essential amino acid lysine content in the accepted brown rice snack formula 7 coated with 8% barbecue flavor were due to the added full fat soy flour and defatted sesame flour, which were rich in protein especially full fat soy flour whose protein was rich in essential amino acid lysine content. |
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หัวเรื่อง:คุณค่าทางโภชนาการของเกษตรโปรตีนจากแป้งถั่วเหลืองชนิดไขมันเต็มซึ่งผลิตโดยเครื่องวิลเลจเทคเจอร์ไรเซอร์ ผู้เขียน:นางสาวเยาวดี คุปตะพันธ์, นายสมชาย ประภาวัต,  Pongsri Jittanoota, ดร.วันเพ็ญ มีสมญา , นางสาวดวงจันทร์ เฮงสวัสดิ์, Vipaporn Na-Thalang สื่อสิ่งพิมพ์:pdf AbstractThe protein quality of three Kaset Protein formulae from full fat flour, full fat soy flour fortified by adding 1% DL-methionine, full fat soy flour with adding 25% defatted sesame flour prepared by using village texturizer were evaluated for their nutritive values. The results showed that protein content of Kaset Protein from unfortified and fortified full fat soy flour ranged from 46.13-47.39% on dried weight basisand fat content ranged from 17.59-26.07 on dried weight basis. The essential amino acid analysis of all investigated Kaset Protein indicated that methionine + cystine was the limiting amino acids of Kaset Protein from full soy flour alone when compared with the other two formulae of Kaset Protein. However, protein quality of Kaset Protein evaluated by rat bioassay showed statistical significant difference (p<=0.05) from the other two formulae for the Kaset Protein from full fat soy flour fortified by adding 1% DL-methionine with its PER was 2.75. The PER of Kaset Protein from fat soy flour alone was only 2.01 while the PER of casein was 2.50. The NPU, BV and TD of these fortified Kaset Protein were ranging from 65.20-75.54%, 74.97-86.11%, 86.97-87.74%, respectively but for unfortified Kaset Protein were 67.89%, 77.73% and 87.34%, respectively while these values from casein were 73.41%, 80.68% and 90.99%, respectively. The result from this study suggested that DL-methionine and defatted sesame flour were good sources for protein fortification to improving the protein quality of Kaset Protein from full fat soy flour. |
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