 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. |
หัวเรื่อง:การพัฒนาอาหารว่างพลังงานต่ำจากข้าวกล้องโดยเครื่องเอ็กซทรูเดอร์สกรูคู่ ผู้เขียน: ดร.เนตรนภิส วัฒนสุชาติ , เพลินใจ ตังคณะกุล, Pracha Boonyasirikool สื่อสิ่งพิมพ์:pdf AbstractHigh fiber, low calorie snack products from unpolished rice, processed by Hermann Berstorff Laboratory Co-rotating Twin Screw Extruder ZE 25x33D was studied. Puffed unpolished rice was mixed with roasted peanut, sesame seed or sunflower seed, or pumpkin, corn or mungbean flake, and shaped using gel binder. The result of 9-hedonic evaluation showed that puffed unpolished rice mixed with corn flake, had higher scores of appearance, odor, taste and acceptability than other formulas. However, scores of all formulas were rather low according to hard crispy texture of 100% unpolished rice. To obtain better characteristics, 25% polished rice was added to unpolished rice and the texture became soft crispyness with acceptability more than other proportions. Chemical analysis showed that puffed rice mixed with mungbean flake contained the lowest calorie contents of 56.9 kcal/ 15 gram serving size and fiber content at 6 percent while sesame seed mixed with unpolished rice had the highest fiber content of 8.5 percent. For shelf life study, it was indicated that during 4 to 6 months storage at 26-27?C, 65%RH, peroxide value (PV) of hulled rice mixed with peanut or corn flake, packed in four layers laminating bags were not changed. But PV of sample with peanut packed in two plastic bags (polypropylene, PP) for 4 months was increased from 2.38 to 13.7 meq/kg, when kept until 6 months it was increased to 19.07 meq/kg. At the period of 6 months, corn flake mixed with unpolished rice showed lower changes of PV than peanut formula in either type of packagings. Moreover those formulas packed in laminated bags had PV and moisture contents lower than packed in PP bags. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physical Properties of Direct Expansion Extruded Snack in Utilization from Thai Brown Rice) ผู้เขียน:นางจุฬาลักษณ์ จารุนุช, Pracha Boonyasirikool, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractThai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 ? 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack which operating at 13% feed moisture and 350 rpm screw speed achieved acceptable product with nutritious in pattern of nutrition labeling. |
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. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean) ผู้เขียน:นางจุฬาลักษณ์ จารุนุช, Pracha Boonyasirikool, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractPreparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results showed that the differences in particle size of corn grit were not significant effect (p > 0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein were significant effect (p ? 0.05) on the protein content and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity). The highest acceptable product consists of particle size of corn grit equaled to 13 mesh and the composition between corn grit and isolated soy protein equaled to 84:10 which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming. |
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:การพัฒนาอาหารเช้าธัญชาติพร้อมบริโภคที่มีปลายข้าวเจ้าเป็นองค์ประกอบหลักโดยกระบวนการอัดพอง ผู้เขียน:Pracha Boonyasirikool, Chulaluk Charunuch สื่อสิ่งพิมพ์:pdf AbstractSeven formulas of broken rice - based breakfast cereal were carried out by extrusion process. This development was done to obtain products with good texture, high nutritional value and protein quality. Formula Q met the criteria and composed of 10 % defatted soy flour and 6 % full fat soy flour added into 75 % broken rice, 5 % sugar, 2.5 % cocoa powder, 1 % mixed vitamins and minerals, 0.5 % CaCO3, and fortified with lysine amino acid 0.25 % of the total ingredients. Breakfast cereal formula Q displayed greater nutritional values than other ten commercial brands. Composition of formula Q improved protein quality by obtaining greater content of lysine and methionine plus cystine. Amounts of all essential amino acids were at least 80 % of the values recommended by FAO / WHO 1973. And formula Q provided protein content of 11.8 % or 3.02 g protein per 100 kcal which greater than standard requirement for regular human food which should be at least 2.5 - 3.0 g. Comparing nutrient values from consuming breakfast cereal formula Q to get 2,000 kcal, consumers would receive nutrients accounted to 80 - 700 % of Thai RDI recommended values, however with the exception of fat content, vitamin B6, Na and K that existed 40 - 60 % of Thai RDI recommended values. Sensory evaluation was conducted to compare formula Q with 2 highly accepted commercial breakfast cereals and the other product produced by Institute of Food Research and Product Development. Formula Q demonstrated no significant difference in taste, texture and overall acception when tested without fresh milk. Together with fresh milk only score of texture that formula Q was significantly different from the 2 commercial breakfast cereals. |
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. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Feasibility Study on Snack Production by Using Dietary Fiber Concentrate from Soymilk Residue) ผู้เขียน:นางกุลวดี ตรองพาณิชย์, Pracha Boonyasirikool, Sumalai Srikumlaitong, Chowladda Taengpook, Udom Kanjanapakornchai สื่อสิ่งพิมพ์:pdf AbstractThe production of high dietary fiber snack was studied by using corn grit and broken rice as the bases and composed of dietary fiber concentrates (DFC) from soy milk residue which were defatted and nondefatted. The amounts of the dietary fiber concentrates were 5 %, 10 % and 15 %, respectively. The mixtures were extruded by using a twin screw extruder. It was found that the total dietary fiber and the protein contents of the snack samples were increased with the increasing quantity of the DFC in the products. The snack samples that contained 5 % DFC were equal to or even more bulky than the control sample and more bulky than the snack samples that contained 10 % DFC and up . The results were confirmed by measuring the bulk density of the snacks. From the color measurement of the snack samples, it was found that the lightness (L*) of the snacks were decreased with the increasing amount of DFC in the samples. Snacks made from corn grit as the base had a golden yellow color, while snacks made from broken rice as the base were white. From the sensory evaluation, it was found that there was no significant difference in the preferential scores in color, odor and taste between the snack samples that contained 5 – 15 % DFC and the control sample at p < 0.05. However, adding DFC in the snacks could improve the snack’s texture as the texture preferential scores of all the snack samples which contained 10 %DFC were higher than of the control ones. The high dietary fiber snacks made from the defatted DFC contained more protein and total dietary fiber than the snacks made from the non-defatted DFC. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Functional Snack Food) ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ , Pracha Boonyasirikool, นางสาวดวงจันทร์ เฮงสวัสดิ์, ดร.กมลวรรณ แจ้งชัด, รองศาสตราจารย์ , Thongchai Suwansichon, อโนชา สุขสมบูรณ์ สื่อสิ่งพิมพ์:pdf AbstractThe direct-expanded functional snack food could be produced using a formula being composed of 70% corn grit, 10.5% soy protein isolate, 4% full-fat soy flour, 10% inactivated full-fat rice bran, seasoning with barbecue flavor, as well as vitamins and iodine added to be accepted by the consumer test (120 persons) at the 7- point level of medium-like (9-point hedonic scale). The products showed 2.88 expansion ratio, 0.16 g/cm3 density, 73.96 newton hardness and 1.23 crispiness (Df). The chemical compositions showed that the barbecue flavor functional snack food contained 15.78% protein, 14.07% fat, 4.49% ash, 2.02% crude fiber and 5.86% dietary fiber. The nutritive values of this product calculated at 30 g/serving as Recommended Daily Intake (RDI) were 9.46% protein, 7.03% dietary fiber, 278.67% vitamin B1, 188.82% vitamin B2 and 31.4% iodine. The shelf-life stability was determined by packing the products in 2 types of packaging: thin and thick metalized polyethylene terephthalate (metalized PET), then stored at varied temperature (35?C and 55?C) for 8 weeks. The results showed that the high temperature (55?C) caused the physical properties, texture and taste-panel acceptance change more than the other. Thin metalized PET was the most suitable packaging to keep products within 8 weeks at 35?C. Moisture content (3.72 to 4.87%) and aw (0.25 to 0.32) were slightly increased. Thiobarbituric acid increased (0.20 to 3.24 mg/1000g). Hardness was not significantly different (P > 0.05) (84.52 to 90.65 newton), whereas Df slightly decreased (1.24 to 1.13). The chemical compositions of 8-week snack stored at 35?C as dry basis showed no significantly different values for protein (16.06%) and crude fiber (1.51%) from the control samples but had some different values for fat (9.81%), ash (4.11%) carbohydrate (68.51%) and dietary fiber (8.35%). The taste panel accepted the product similar to normal in the range of acceptance (score 8-9). |