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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Nutritious Soy Fortified Snack by Extrusion Cooking) ผู้เขียน: Pracha Boonyasirikool, Chulalak Charunuch สื่อสิ่งพิมพ์:pdf AbstractA nutritious soy fortified snack with good texture and good protein quality was achieved from formula 8 containing 18% of soy flour (9% DFS + 9% FFS) replaced in a blends of corn grit and broken rice, 2% soybean oil and fortified with a mixture of vitamins, minerals and amino acids. Mixed ingredients were adjusted to 16.5 ? 0.5% moisture content and fed at 365 g/ min to extrusion process at 165–167?C melt temperature employing Berstorff laboratory twin screw extruder operated at 300 rpm. The obtained snack had expansion ratio (ER), bulk density (BD) and compression force (CF) of 3.9, 58 g/L and 60.17 N, respectively and was subsequently sensory evaluated (9-point hedonic scale) for preference and acceptance together with control samples and popular market snacks. Snack sample from formula 8 had gained the highest score in color, flavor, texture and overall acceptability (P ? 0.05). Protein content in the developed snack sample is 9.9% which was 46.67–70.69% higher than in the market snacks. Furthermore, there was also a greater quantity of lysine and methionine plus cystine and all those essential amino acids were accounted for at least 80% of the FAO/WHO (1973) recommendation. It also exhibited as a good source of vitamin B6, B2, calcium and sodium, and also rich in B12 and iodine. In addition, ratio of calories gained from carbohydrate, protein, fat from the snack was almost equal to Thai-RDI. Thus, the developed soy fortified snack could be regarded as a palatable and nutritious snack. |
 ที่มา:นเรศวรวิจัย ครั้งที่ 7หัวเรื่อง:อิทธิพลของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชันต่อคุณลักษณะทางกายภาพของผลิตภัณฑ์ขนมขบเคี้ยว |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Corngrit-Broken Rice Based Snack Food by Extrusion Cooking) ผู้เขียน:Pracha Boonyasirikool, Chulaluk Charunuch สื่อสิ่งพิมพ์:pdf AbstractSix formulas of corn-based snack were formulated with various ratios of corngrit : calcium carbonate (CaCO3) : soybean oil. Extrusion processes were conducted by feeding each formula into an extruder at 444 g/min feed rate, employing 300 rpm. Moisture content of the raw materials were adjusted to 16.0?0.5%, with melt temperature of 156–158?C. The product samples exhibiting best physical properties composed of 93 % corn grit, 1 % CaCO3 2 % soybean oil, 3 % sugar and 1 % vitamins and minerals mixtures, which was coded as C6 and exhibited an expansion ratio (E.R.) of 3.90, bulk density (B.D) 70 g/L and compression force (C.F) 69.2 N. However, C6 corngrit based snack samples possessed the characteristics of overexpanded, crisp friable mouthfeel, orange – yellowish in color and lack of corn odor. Therefore, further developing of C6, subsequently renamed as CR?0 was undertaken by substituting 10 – 80 % of corn grit with broken rice, resulted in 17 formulas. The corngrit-broken rice snacks were examined for physical properties and then coated with chicken flavor prior to subject to sensory evaluation. Extruded samples produced from 50% of broken rice substitution (CR?5) was detected to decrease E.R value (3.70) and increase B.D (76.60 g/L) and C.F (96.5 N.) compared to those samples of CR?0. Among 17 formulas, CR?5 gained the highest scores in flavor and texture preference with the overall acceptability of 7.05, 7.05 and 7.15 (9–point hedonic scale) respectively, which were significantly different at P ? 0.05. However, color was not significantly different at P ? 0.05 as compared to CR?0. |
หัวเรื่อง:การผลิตอาหารเช้าธัญชาติที่มีข้าวโพดเป็นองค์ประกอบหลัก โดยใช้เครื่องเอ็กซทรูเดอรสกรูคู่ ผู้เขียน:Pracha Boonyasirikool, Chulaluk Charunuch สื่อสิ่งพิมพ์:pdf Abstract The research on production of corn-based breakfast cereal by using Herman Berstorff laboratory Twin Screw Extruder ZE 25 x 33 D was carried out. The objectives were to find out the suitable quantity of soy flour fortified into corn formulate mixture to produce good texture, high nutritional value, low cost and good protein quality product. Breakfast cereal formula R2 350 rpm, in which 16% defatted soy flour was fortified into 77% corn grit 5% sugar 1% CaCO3 1% mixed vitamins and 2% cocoa powder of total weight was obtained by feeding into extruder at 300 g/min feed rate, employing 350 rpm screw speed. The product was coated with chocolate flavoured for sensory evaluation. It gained the highest overall acceptability score 7.33 (9-Point Hedonic Scale) compared to NL.MLO, O.V.T.C and formula R5 350 rpm when tested with out fresh milk and it’s score 6.95 when they were tested with fresh milk. It beared factory cost of 2.40 baht per 25 gms in OPP/Metallite PET with retail price of 5.00 baht or 200 baht per one kilogram or 170.65 baht per 100 gms of protein in the product. Nutritionally, the formula R2 350 rpm contained per 100 gms, 11.72 g or 3.16 g of protein per 100 kg-cal., 1.86 g fat, 4.0 g ash, 1747.8 I. U vitamin A, 0.48 mg vitamin B1, 0.43 mg vitamin B2, 0.37 mg vitamin B6, 2.98 mg niacin, 723.8 mg calcium, and 3.03 mg iron, 119.7g/l apparent density and 3.42 expansion ratio when compared to 9 samples of commercial breakfast cereal which costed 233.30-390.90 baht per one kilogram or 300.50-698.00 baht per 100 gms of protein in product which 4.7-9.2 g or 1.07-2.43 g of protein per 100 kg-cal. The breakfast cereal formula R2 350 rpm was the cheapest in retail price and the highest in nutritional value. Beside it’s protein content (3.16) is above the standard limit regular human food which should contain at least 2.5-3.0 grams of reference protein per 100 kg-cal. The protein quality of the breakfast cereal also showed higher chemical score of lysine , 73 and methionine + cystine, 117 compared to 31 and 165 of corn grit. And the corn-based breakfast cereal contained a very good source of essential amino acids ( >80% of FAO pattern ) except lysine. Thus it can conclude that the corn-based breakfast cereal from this research is high nutritive value, low cost and good for consumption. |
ที่มา:มหาวิทยาลัยนเรศวรหัวเรื่อง:การศึกษาคุณสมบัติทางกายภาพและเคมีของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชัน |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การศึกษาคุณสมบัติทางกายภาพและเคมี ของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชัน |
ที่มา:การประชุมทางวิชาการ งานเกษตรนเรศวร ครั้งที่ 8หัวเรื่อง:การศึกษาคุณสมบัติทางกายภาพและเคมีของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชัน |
หัวเรื่อง:ศึกษาการทำอาหารขบเขี้ยวจากถั่วนิ้วนางแดง โดยใช้เครื่องคุกเกอร์เอ็กซ์ทรูดเดอร์สกรูคู่ ผู้เขียน: นายสมชาย ประภาวัต , Pracha Boonyasirikool, Chulaluk Charunuch สื่อสิ่งพิมพ์:pdf AbstractRice bean snacks were prepared by using a twin screw extruder ZE 25x33 D. They were prepared from rice bean flour, rice bean flour adding mungbean flour, black gram flour, rice flour, wheat flour, cassava starch, corn grit and full fat soy flour. The average score from sensory evaluation of seventeen formulae of rice bean snacks in terms of color, flavor, texture and acceptability showed that two formulae of rice bean snack which were formulae number 9 prepared from rice bean flour adding 20.0% rice flour, 2.5% wheat flour and 20.0% corn grit ; rice bean snack formulae number 14 prepared from rice bean flour adding 23.8% black gram flour, 21.4% rice flour, 21.4% corn grit and 4.8% full fat soy flour, respectively, were best accepted by the panelists when compared with the rest of the samples. The protein content of the best accepted two formulae (formulae number 9 and 14) of rice bean snack were 15.23 and 16.25% and fat content were 9.10 and 11.95% on dried basis, respectively. The protein quality of the best accepted two formulae of rice bean snack (formulae number 9 and 14) showed higher chemical score of methionine + cystine, 94 and 97% and higher PER ranged from 1.92 ? 0.13 and 2.00?0.11, compared to 69% of rice bean snack formula number 1 and 12 prepared from rice bean flour alone and rice bean flour adding 4.8% full fat soy flour, respectively, and the PER were 1.60?0.19 and 1.76?0.12 while the PER of casein was 2.50?0.17. |
ที่มา:สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหารหัวเรื่อง:การพัฒนาขนมอบกรอบจากธัญชาติที่มีข้าวเจ้าและข้าวโพดเป็นองค์ประกอบหลักด้วยกระบวนการอัดพอง หัวหน้าโครงการ:นายประชา บุญญสิริกูล ผู้ร่วมโครงการ:นางจุฬาลักษณ์ จารุนุช |
ผลงานตีพิมพ์ในวารสารวิชาการPhysicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powderผู้แต่ง:Tangsrianugul, N., Hongsanyatham, S., Kapcum, C., Sungayuth, N., Boonsanong, N., Somprasong, N., Smith, S.M., Amornsakchai, T., Dr.Jukkrapong Pinyo, Lecturer, Wongsagonsup, R., วารสาร: 
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