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 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. |
 ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:การพัฒนาก๋วยเตี๋ยวเส้นเล็กชนิดเส้นตรงจากแป้งข้าวโม่ผสม |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Properties of Frozen Rice Noodle Product: Sen Mee Rad Na) ผู้เขียน:นางวิภา สุโรจนะเมธากุล, ดร.วารุณี วารัญญานนท์, นางพัชรี ตั้งตระกูล สื่อสิ่งพิมพ์:pdf AbstractThis research aims to develop a frozen rice noodle product; Sen Mee Rad Na.The moisture content of dried vermicelli was adjusted to 50% prior to mixing with black soy sauce and vegetable oil at a ratio of 500:20:20 by weight. The vermicelli and gravy with vegetables and pork were separately cryogenically frozen using liquid nitrogen. The thaw process of frozen vermicelli and gravy were provided by using microwave at 900 Watts for 2 min and 5 min, respectively. Sensory evaluation revealed that the panelists could not detect the difference among the frozen products upto the fifth freeze-thaw cycle. The total plate count of the products was not higher than 3.0 ? 103 cfu/g, and other microflora such as E. Coli and Coli form was less than 3 MPN/g. Also there was no pathogenic found. The gravy using potato starch and gelatin had higher acceptance score than gravy using modified cassava starch. The frozen vermicelli product could be stored not less than 3 months at -20?C. |
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ที่มา:Kasetsart Journal (Natural Science)(วารสารวิทยาสารเกษตรศาสตร์ สาขาวิทยาศาสตร์)หัวเรื่อง:คุณสมบัติของเส้นหมี่ราดหน้าแช่เยือกแข็ง |
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ผลงานตีพิมพ์ในวารสารวิชาการEarly effects of conservation agriculture on soil organic carbon dynamics of Mollisols in Cambodiaผู้แต่ง:Koun, P., Vernet, P.-A., Filloux, T., Sar, V., Seng, V., Dr.Porntip Srimongkol, Assistant Professor , Mr.Phakphoom TANTACHASATID, Lecturer , Sen, R., Pheap, S., Tivet, F., Thoumazeau, A., วารสาร: 
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