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 หัวเรื่อง:การพัฒนาผลิตภัณฑ์อาหารเสริม ผู้เขียน: ดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์ , นายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractDevelopment of supplementary food consisted of the following steps : 1) formulation of the supplementary food, 2) preparation of raw materials, 3) preparation of supplementary food, 4) analyzing quality attributes, 5) storage test and 6) consumer study. Supplementary food had a medium size flake, light yellow, crispy with sweet aroma. Protein and fat content of the supplementary food was 15.5% and 12.4%, respectively. The supplementary food contained a very good source of essential amino acids (> 80% of FAO pattern). Tin can and aluminum foil bag were preferred for storage of supplementary food over polyethylene and polypropylene bags. Results of a consumer study showed that about 70% of the consumers liked organoleptic characteristics of the supplementary food while 20 – 30% of consumer felt neither like nor dislike for those characteristics. In addition to that 55% of the consumers were willing to pay 10 – 10 baht for 200 g of supplementary food in the aluminum foil bag. |