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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Instant High Fiber Processed Food) ผู้เขียน: เพลินใจ ตังคณะกุล,  ดร.เนตรนภิส วัฒนสุชาติ , นางสาวมาฤดี ผ่องพิพัฒน์พงศ์, นางพัชรี ตั้งตระกูล สื่อสิ่งพิมพ์:pdf AbstractFive high fiber processed foods were formulated by using high fiber sources such as beans, unpolished rice, sesame. The product formulas were : I) kidney bean : unpolished rice : white sesame (70:20:10), II) kidney bean : sweet potato : job’s tears seed (45:35:20), III) mungbean : pineapple : pumpkin (50:30:20), IV) corn : mungbean : unpolished rice (60:30:10), and V) banana : pumpkin : corn : unpolished rice (30:25:25:20). These products were prepared in powder form by drum dryer and then ground with pin mill. The particle size, bulk density and viscosity of the plain products ranged from 141.6 - 186.5 ?m, 0.75 - 0.82 g/ml and 1,750-7,208 cps, respectively. After flavoring with sugar, skimmed milk, cocoa or vanilla, the Water Absorption Index (WAI) and water activity (aw) of flavored products ranged from 2.81-5.59 and 0.27-0.31, respectively. Flavored products prepared for sensory evaluation were conducted by adding warm water in four different ratio, products to water as 1:3, 1:4, 1:5 and 1:6 by weight. The results showed that the ratio 1:4 of most formulas had scores of acceptance ranged from 6.29-7.35 which was higher than the other ratios. Protein, fat and total dietary fiber of all flavored products ranged from 14.54-20.50 , 1.02- 4.25, and 5.89-11.88 g/100 g , respectively. |
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หัวเรื่อง:ศึกษาการทำบะหมี่สุกแห้งเสริมแรตีนด้วยแป้งถั่วลิสง ถั่วเหลือง และงา ผู้เขียน:นายสมชาย ประภาวัต, นางสาวมาฤดี ผ่องพิพัฒน์พงศ์, นางชิดชม ฮิรางะ, นายพิชาญ เลิศปันณะพงษ์ สื่อสิ่งพิมพ์:pdf AbstractDried cooked noodles were prepared from wheat flour, wheat flour adding either 10, 20, 25 and 30% by weight of defatted groundnut flour or composite flour1 (mixture of 33% of defatted groundnut flour, 65% of full fat soy flour and 2% by weight of defatted sesame flour) or composite flour2 (mixture of 50% of defatted groundnut flour and 50% of full fat soy flour by weight) or full fat soy flour, respectively. The obtained dried cooked noodles were separately made into Bami-rad-na-mu-sap (wheat noodles top with vegetable and minced pork). It appeared that Bami-rad-na-mu-sap of dried cooked noodle from wheat flour, wheat flour adding either 10% of composite flour2 or 10, 20, 25% by weight of full fat soy fat flour were the best accepted by the panelists in term of color, flavor, texture and acceptability and they showed no statistical significant differences at 95% interval from Bami-rad-na-mu-sap of dried cooked noodle from wheat flour. The protein contents of dried cooked noodles from wheat flour adding either 10% of composite flour2, 25% of full fat soy flour were 16.08% and 21.32% on dried weight basis and fat contents were 4.03% and 7.58% on dried weight basis, respectively while the protein and fat content of dried cooked noodle from wheat flour alone were only 11.83% and 0.92% on dried weight basis, respectively. The protein quality of dried cooked noodles from wheat flour adding either 10% of composite flour2 or 25% of full fat soy flour showed higher chemical score of lysine, 53 and 80% and threonine, 75 and 83% respectively, while lysine and threonine of dried cooked noodle from wheat flour alone were 36% and 68%, respectively. |
 Researcherนางสาว นภาวดี โรจนธรรม, อาจารย์ที่ทำงาน:ภาควิชาสถาปัตยกรรม คณะสถาปัตยกรรมศาสตร์ สาขาที่สนใจ:การออกแบบประสบการณ์และการบริการ, การออกแบบผลิตภัณฑ์, การออกแบบ, ศิลปะและการออกแบบ, ความยั่งยืน Resume |
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