 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Seed Maturity on Field Corn Seed Quality Supot Faungfupong, Pornpreeda Wanapichit and Porn Rungchang ) ผู้เขียน: นายสุพจน์ เฟื่องฟูพงศ์, รองศาสตราจารย์ ,  Pornpreeda Wanapichit, นายพร รุ่งแจ้ง, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractEffect of seed maturity on field corn seed quality was studied at the National Corn and Sorghum Research Center, Nakhonrajasima province during July to November of 1979 and 1980. In order to obtain cprn seeds of thirteen different maturities, Suwan 1 variety was planted in 1979. At harvest, seed moisture content and a 100 seeds-weight were recorded. These seeds were dried to approximately 12% moisture content and stored in cold storage for the 1980 evaluation. As seed developmental stage proceeded, its moisture content decreased gradually to a value of 31.1% at physiological maturity stage. Seed weight, on the contrary, increased with seed developmental stage and reached the maximum during physiological maturity stage. The 1980 trial showed that germination and seedling vigor were increased with increasing maturity of seed being used. A satisfactory level of seed germination and seedling vigor was observed only when seed Age of 33 days after silking or older were used. |
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ผลงานตีพิมพ์ในวารสารวิชาการTwo-stage processing for xylooligosaccharide recovery from rice by-products and evaluation of products: Promotion of lactic acid-producing bacterial growth and food application in a high-pressure processผู้แต่ง:Jaichakan, P., Dr.Massalin Nakphaichit, Associate Professor , Rungchang, S., Weerawatanakorn, M., Phongthai, S., Klangpetch, W., วารสาร: 
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Application of Mulberry (Morus alba L.) for Supplementing Antioxidant Activity in Extruded Thai Rice Snack) ผู้เขียน:นางจุฬาลักษณ์ จารุนุช, เพลินใจ ตังคณะกุล, นางสาวเสาวลักษณ์ รุ่งแจ้ง, Vayooh Sonted สื่อสิ่งพิมพ์:pdf AbstractOwing to creation of Thai rice snack with health benefits for higher potential in commercial
scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried
powder form was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating
conditions with twin-screw extruder at varying mulberry powder content (5, 7.5 and 10%), screw speed
(300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 ? 2 ? 3 factorial experiment. The
extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and
some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test).
The results had shown that at higher mulberry content (10%), the product was difficult to operate,
unsmooth shape and less expand. While lower screw speed (300 rpm) and moderate moisture content
(15%) gave suitable expansion and bulk density with better preference in appearance. This product still
has antioxidant activity and phenolic compounds which corresponded to the optimum operating condition
(5% mulberry content, 300 rpm and 15% feed moisture) from the statistical analysis. Finally, the finished
product was evaluated in the pattern of nutrition labeling, microbiological test and packed in metallize
bag to examine for moisture content, aw, colour, TBA number, antioxidant activity and sensory test
during storage time (0-4 months) at room temperature. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Iron Fortification in Developing of Extruded Thai Rice Snack) ผู้เขียน:นางจุฬาลักษณ์ จารุนุช, นางสาวเสาวลักษณ์ รุ่งแจ้ง, นางสาวช่อลัดดา เที่ยงพุก , Vayuh Sonted สื่อสิ่งพิมพ์:pdf AbstractTo produce an acceptable snack of high nutritional quality for the programs against anemia and malnutrition, the direct expansion snack products were developed from extrusion process using Thai brown rice of two specialty hybridization (variety: 313 and 1000) as basic raw materials. For each variety of brown rice, the optimum operating conditions were investigated with twin-screw extruder at varying screw speed (300 and 350 rpm), type of iron fortificants (ferrous sulphate, ferrous lactate and ferrous fumarate) and level of iron content in snack product (20 and 100% RDI) in the 2?3?2 factorial experiment. Similarly, the optimum operating condition of snack production from each variety of rice had shown that increasing screw speed resulting in extrudate with higher expansion, lower density and broad peak or lower slope of the deformation curve from texture analyzer. The type of iron fortificant had no significant effect on palatability and metallic smell of snack product. Furthermore, the level of iron content had no significant effect on expansion and density of extrudate. It was concluded that all of snack products should be operated at 350 rpm of screw speed, ferrous sulphate as iron fortificant and level of 20% RDI for iron to provide the good appearance and meet the requirements of iron as well as lower production cost. In addition, the representative of the finished products were analyzed for the pattern of nutrition labeling microbiological test and shelf life between 0-4 months on the determination of moisture, aw, TBA numbers, iron content and sensory test which correspond to nutrition claims of high iron and high potential for further commercial production. |
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