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 ผลงานตีพิมพ์ในวารสารวิชาการIdentification of predominant odorants in Thai desserts flavored by smoking with “Tian Op”, a traditional Thai scented candleผู้แต่ง: Watcharananum, W., Cadwallader, K.R., Huangrak, K., Kim, H.,  Dr.Yaowapa Lorjaroenphon, Assistant Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Use of Oat Derivative: Nu-Trim OB as Fat Substitute for Coconut Milk on Qualities of Thai Desserts) ผู้เขียน:ดร.เนตรนภิส วัฒนสุชาติ , นางพยอม อัตกวิบูลย์กุล, นางสาวดวงจันทร์ เฮงสวัสดิ์, นางสาวสายพิณ มณีพันธ์ สื่อสิ่งพิมพ์:pdf AbstractEight Thai desserts were substituted with 5 percent of Nu-Trim OB (oat bran) suspension for coconut milk. Sensory evaluation of products was performed by 25 panelists using a 9-point hedonic scale for color, appearance, odor, taste, texture and acceptability. The desserts were crispy pancake, taro conserve, steamed banana cake, coconut pudding, steamed glutinous rice with coconut cream, coconut jelly, coconut-cantaloupe ice cream and pumpkin in coconut milk. Total substitution of Nu-Trim OB for coconut milk was possible in most prepared formulas. Crispy pancake, taro conserve, steamed banana cake and coconut jelly were well accepted at the 100 percent substitution, and the steamed glutinous rice with coconut cream and coconut-cantaloupe ice cream could be possibly replaced at 80 percent, whereas coconut pudding and pumpkin in coconut milk were fully allowed at 60 percent. The principal effects of Nu-Trim OB used as coconut milk substitute depended on moisture content of the products and cooperation of specific ingredients, which might cause unfavorable characteristics. When texture of the highest substituted desserts compared to their control were detected by TA.XT2i/25 Texture Analyzer, crispy pancake as dry product became harder, while the taro conserve and steamed banana cake as semi-moistened products were tougher and coconut jelly as moistened product became too soft texture. Moreover, pumpkin in coconut milk as liquid dessert appeared to be unacceptable high viscosity at the high level of substitution. Chemical analysis of total fats and saturated fats in the desserts with accepted level of Nu-Trim OB substitution exhibited a distinctive reduction from their controls, which were at 83.4, 97.4, 85.4, 55.4, 73.1, 75.1, 74.6 and 49.9 percent, and at 95.5, 99.4, 86.3, 46.2, 80.4, 87.7, 79.8 and 58.3 percent, respectively. |
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 ที่มา:สำนักงานคณะกรรมการวิจัยแห่งชาติหัวเรื่อง:โครงการย่อยที่ 5 ฤทธิ์ต้านทานก่อกลายพันธุ์และฤทธิ์ต้านอนุมูลอิสระของขนมและอาหารว่างไทยบางชนิด หัวหน้าโครงการ:ดร.วารุณี วารัญญานนท์ |
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หัวเรื่อง:การประเมินผลโดยวิธีประสาทสัมผัสและคุณค่าทางโภชนาการของอาหารไทยที่ใช้ Soy/oat-1 ทดแทนกะทิ ผู้เขียน:นางสาวธนวรรณ บุญปั้น, นางสาวสายพิณ มณีพันธ์, Yenchai Thitatarn, นางสาวช่อลัดดา เที่ยงพุก , Usa Phukasamas สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this study were to develop the formulas of low calorie/fat, high protein and fiber Thai dishes using Soy/oat-1 solution substitute coconut milk and to test the organoleptic acceptability as well as to evaluate the nutritional composition of the products. Two levels of Soy/oat-1 concentration at 6% and 8% were used for substituting medium and high concentrated coconut milk, respectively in 5 Thai dishes : Kaeng-khaewwan, Tao-chiew-lon, Kha-nom-jean- nam-prik, Nam-sa-lad-khak and Ho-mok and in 5 Thai desserts : Tua-guan, Sam-pan-nee, Ar-loa, Khao-niew-kaew and Gluay-buad-chee. The ratios of Soy/oat-1 solution were substituted at 50%, 75% and 100% by weight. The results indicated that Soy/oat-1 solution could be used very well in some Thai dishes which contained herbs, spices and any beans. The herbs, spices and beans could apparently cover any soy aroma of Soy/oat-1. Therefore sensory test showed that 100% of Soy/oat-1 solution could substitute in Tao-chiew-lon, Kha-nom-jean-nam-prik, Nam-sa-lad-khak, Ho-mok and Tua-guan with no effect on thickness, smell and flavor. 75% of Soy/oat-1 solution could also substitute in Kaeng-khaew-wan. However Soy/oat-1 solution could be used only 50% in Sam-pan-nee, Ar-loa and Khao-niew-kaew because it caused unacceptable texture of a cohesiveness, roughness and an elasticity when it substituted at high percentage. The results revealed that Soy/ oat-1 solution was not suitable to be used in Gluay-buad-chee. Chemical analysis showed reduction in total fats, saturated fatty acid and total energy whereas protein and soluble fiber were increased in Soy/oat-1 solution substituted Thai dishes. |
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 Researcherดร. ปรารถนา ปรารถนาดี, รองศาสตราจารย์ที่ทำงาน:ภาควิชาเทคโนโลยีอุตสาหกรรมเกษตร คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Logistics and Supply Chain Management, Production Planning and Scheduling, Inventory Management, Vehicle Routing Systems, Optimization, Applied Operations Research Resume |
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