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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production and Nutrition of Khi Lek (Siamese cassia) Curry from Central Thailand) ผู้เขียน: นางสาวช่อลัดดา เที่ยงพุก ,  Urai Paosangtong, Yenjai Titatarn, นางสาวสมจิต อ่อนเหม , นายวินัศ ภูมินาถ สื่อสิ่งพิมพ์:pdf AbstractKhi Lek (locally called Siamese cassia) curry is an ancient food throughout Thailand that uses the tips, young leaves and young flowers of the plant. However, as they have a bitter taste, the Thai people must boil them in water 2–3 times before use. Boiling may impact on the characteristics of Khi Lek young leaves (KL). Thus, this project studied the effect of sodium chloride and eggplant, the optimum time (minutes) and number of times boiled of KL for curry making and its nutrition. The results showed that the anhydrobarakol content in KL boiled in water alone, in KL boiled in water containing sodium chloride and in KL boiled in water containing eggplant were not significantly different (P > 0.05). The anhydrobarakol content in boiled KL decreased with increasing time of boiling and/or the number times boiled. KL for curry should be boiled twice in a volume of water six times the KL weight, for 3 min/ time. KL curry had a very low anhydrobarakol content (0.17 mg by fresh weight) and a low tendency to cause liver toxicity. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Partial Replacement of Rice Flour with Various Starches on the Physicochemical and Sensory Properties of “Sen Lek” Noodle) ผู้เขียน:นางวิภา สุโรจนะเมธากุล, Patcharee Tungtakul, ดร.วารุณี วารัญญานนท์, นางสาวรัศมี ศุภศรี สื่อสิ่งพิมพ์:pdf AbstractThis research was conducted to investigate the effects of partial replacement of rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss than those prepared from pure rice flour (the control). Besides, the products added with starch contained higher carbohydrate but lower protein and fat as the starch content in the raw mixes flour increased. All noodle products, except the one prepared from the mix containing 20% cassava starch, were considerably more elastic than the control. Incorporation of various starches in Sen Lek preparations increased the extensibility and the stickiness values of the cooked products. The sensory evaluation showed that all noodles gave fairly good quality of which three noodle samples replacing with 5% potato starch, 20% corn starch and 10% cassava starch had the highest acceptance scores within each starch group. However, no significant difference was observed on the texture and the acceptance score between those three noodle samples and the control. |
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Researcherนางสาว ช่อลัดดา เที่ยงพุกที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:การเเปรูปผัก และผลไม้ การศึกษาอายุการเก็บ Resume |
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ผลงานตีพิมพ์ในวารสารวิชาการSpatio-temporal variations in fish assemblages in a tropical regulated lower river course: An environmental guildผู้แต่ง:Jutagate, T., Lek, S., Sawusdee, A., Sukdiseth, U., Dr.Thanitha Darbanandana, Associate Professor , Thongkhoa, S., Lek-Ang, S., P. Chotipuntu, วารสาร:  
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ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การพัฒนาก๋วยเตี๋ยวเส้นเล็กชนิดเส้นตรงจากแป้งข้าวโม่ผสม |
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ผลงานตีพิมพ์ในวารสารวิชาการEffects of an anti-salt intrusion dam on tropical fish assemblagesผู้แต่ง:Jutagate, T, Sawusdee, A, Dr.Thanitha Darbanandana, Associate Professor, Lek, S, Grenouillet, G, Thongkhoa, S, Chotipuntu, P, วารสาร: |
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