Search Result of "Tavidsa Lohana"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco)

ผู้เขียน:Imgนายสมชาย ประภาวัต, Imgนางสาวดวงจันทร์ เฮงสวัสดิ์, ImgTavidsa Lohana

สื่อสิ่งพิมพ์:pdf

Abstract

Snacks were prepared from full fat soy flour or composite flour1 (full fat soy flour adding 25% of rice flour) or composite flour2 (full fat soy flour adding 25% of rice flour and 10% of defatted sesame flour) or composite flour3 full fat soy flour adding 15% of mungbean flour, 25% of rice flour and 5% of defatted sesame flour). The 10, 20, 30 and 40% of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village texturizer. The average score from sensory evaluation of these snacks in terms of color, flavor, texture and acceptability showed that coated barbecue snacks made from composite flour1 or composite flour3 without or with adding 10% of nata de coco pressed cake were accepted in the level of like very much when compared with the rest of the samples (p<0.05). The protein and fat contents of four accepted coated barbecue snacks ranged from 24.10 - 26.39% and 23.59 - 26.49%, respectively. The crude fiber content of the accepted coated barbecue snacks made from composite flour1 and composite flour1 adding 10% of nata de coco pressed cake were increased from 1.69 to 2.47% (46.15%) and from 2.45 to 3.58% (46.12%) in snacks made from composite flour3 and composite flour3 adding 10% of nata de coco pressed cake, respectively. The increasing of crude fiber in the snacks were due to the added nata de coco pressed cake in the composite flour1 and composite flour3 before snack making. The protein quality of four accepted coated barbecue snacks showed higher chemical score of methionine + cystine ranged from 74 - 80%, compared to chemical score 69% of coated barbecue snack made from full fat soy flour. These were due to the added flours such as rice flour and defatted sesame flour which are rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 2, Apr 00 - Jun 00, Page 289 - 299 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Candied Pumpkin Kanom Ping Kaset)

ผู้เขียน:ImgTavidsa Lohana, Imgนางไพลิน ผู้พัฒน์, Imgนางวิภา สุโรจนะเมธากุล, ImgChowladda Tiengpook

สื่อสิ่งพิมพ์:pdf

Abstract

This research aimed to use pumpkin as a source of ?-carotene in Kanom Ping Kaset (KK), a kind of hard cookie. Candied pumpkin with different degree of Brix content (50?, 60? and 70?) were prepared and were separately added to KK recipe at four levels : 15%, 30%, 45% and 60% of flour weight. Sensory evaluation was also performed. The results showed that KK added with 60% of 60? Brix candied pumpkin had the highest acceptance score. Shelf life period of this candied pumpkin Kanom Ping Kaset (CPKK) was investigated by packing in laminated (OPP/PE/Al.foil/LLDPE) bag and polypropylene (PP) bag and kept at room temperature for six months. It was found that shelf life of the CPKK in laminated bag was six months and PP bag was three months. The results also showed that when the candied pumpkin was added to KK, the level of ?-carotene increased 2 times. After storage for six months, the ?-carotene decreased by 50% in laminated bag and 75% in PP bag.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 041, Issue 5, Jan 07 - Dec 07, Page 307 - 312 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of High Protein Snack from Defatted Glandless Cottonseed Flour)

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgDuangchan Hengswadi, ImgTavidsa Lohana, Imgนายสมโภชน์ ใหญ่เอี่ยม

สื่อสิ่งพิมพ์:pdf

Abstract

Glandless cottonseed snacks were prepared by using village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, mungbean flour, defatted sesame flour, rice flour, wheat flour and cassava starch, The average score from sensory evaluation of eleven different formulations of glandless cottonseed snacks in term of color, flavor, texture and acceptability showed that four formulae of glandless cottonseed snacks which were formula number 3, 4, 9 and 11 (formula number 3 and 4 made from defatted glandless cottonseed flour adding 30 and 35% of full fat soy flour, and both adding 10% mungbean flour, 5% defatted sesame flour, 5% rice flour; formula number 9 and 11 made from defatted glandless cottonseed flour adding 30 and 40% of full fat soy flour and both adding 10% mungbean flour, 5% defatted sesame flour, 2.5% wheat flour and 2.5% cassava starch) were not significantly different and were the best accepted compared with the rest of the samples. The protein and fat contents of the best four accepted glandless cottonseed snacks ranged from 35.79-36.47% and 25.11-28.89%, respectively. The protein quality of the best four accepted glandless cottonseed snacks showed higher chemical score of lysine 76-82%, compared to 67% of snack made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour, mungbean flour which were rich in lysine, and added flour such as defatted sesame flour, rice flour and wheat flour were rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 3, Jul 96 - Sep 96, Page 400 - 408 |  PDF |  Page