Search Result of "Mantana Ruamrux"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การผลิตก๋วยเตี๋ยวเสริมโปรตีนจากแป้งเมล็ดฝ้ายไร้ต่อมพิษ

ผู้เขียน:Imgเพลินใจ ตังคณะกุล, Imgนางสาวสมจิต อ่อนเหม, ImgMantana Ruamrux, Imgนางสาวดวงจันทร์ เฮงสวัสดิ์

สื่อสิ่งพิมพ์:pdf

Abstract

In order to improve nutritional quality of small strip rice noodles, the low fat glandless cottonseed flour (GCSF) was added at ratio 0, 5, 10, 15 and 20% by weight of broken rice. The overall sensory evaluation of 10-20% GCSF-rice noodles were significant difference from plain rice noodles (0% GCSF-rice noodles) (P<0.05). The acceptability scores were range from 2.9-1.7 (like moderately-likeslightly) compared to plain rice noodles which show score equal to 4.2 (like very much). The texture of the small strip rice noodle addes GCSF was determined by using the instron texture instrument. The results showed that the 20% GCSF ricr noodle was required the lowest maximum resistance force, because it was easy to broken down. The higher protein and fat contents of the 5-20% GCFS-rice noodles were range from 8.9-13.7% and 2.0-3.8%, respectively, while compared to protein and fat contents in plain rice noodles of 6.8% and 1.2%, respectively.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 028, Issue 3, Jul 94 - Sep 94, Page 432 - 440 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation)

ผู้เขียน:Imgเพลินใจ ตังคณะกุล, Imgนางพยอม อัตกวิบูลย์กุล, Imgนางพัชรี ตั้งตระกูล, ImgMantana Ruamrux, Imgนางชิดชม ฮิรางะ, Imgนางกาญจนารัตน์ ทวีสุข, Imgมณฑาทิพย์ ยุ่นฉลาด

สื่อสิ่งพิมพ์:pdf

Abstract

Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and 83.9 – 108.6 mg, respectively. Calcium content of fish flour incorporated dishes was high, supplying 10-25% of the adult Recommended Daily Dietary Allowance in a 100 g portion.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 039, Issue 2, Apr 05 - Jun 05, Page 308 - 318 |  PDF |  Page