Search Result of "Thongchai Suwansichon"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Functional Snack Food)

ผู้เขียน:Imgดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์, ImgPracha Boonyasirikool, Imgนางสาวดวงจันทร์ เฮงสวัสดิ์, Imgดร.กมลวรรณ แจ้งชัด, รองศาสตราจารย์, ImgThongchai Suwansichon, Imgอโนชา สุขสมบูรณ์

สื่อสิ่งพิมพ์:pdf

Abstract

The 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).

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 036, Issue 1, Jan 02 - Mar 02, Page 44 - 54 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Root Ages on the Quality of Low Cyanide Cassava Flour from Kasetsart 50)

ผู้เขียน:Imgสุนีย์ โชตินีรนาท, ImgThongchai Suwansichon, Imgดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, Imgดร.เกื้อกูล ปิยะจอมขวัญ, Imgดร.วิจารณ์ วิชชุกิจ, รองศาสตราจารย์, Imgดร.กล้าณรงค์ ศรีรอต, รองศาสตราจารย์, Imgนายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์

สื่อสิ่งพิมพ์:pdf

Abstract

Cassava flour is a food product used in many diets, that is derived from fresh edible roots of cassava, preferentially from low-cyanide sweet cassava. Despite the high cyanogenic content in fresh roots, the bitter cassava can be also used to produce flour if the fresh roots are of good quality and are processed properly. In this study, the quality of cassava flour produced by a simple process from variety Kasetsart 50 (KU50), the bitter cassava which was extensively grown in Thailand for industrial use was investigated. Flour qualities obtained were dependent on the root quality. Roots with different ages (6, 8, 10 and 12 months old) exhibited different chemical compositions and cyanide contents, which consequently produced flour containing different levels of cyanide content. Fresh roots with high cyanide content produced flour with high cyanide content. Moreover, flour prepared from fresh roots at various ages exhibited significant differences in paste viscosity. These differences were greater than that seen for extracted starches from fresh roots alone, implying the role of other non-starch components in fresh roots on determining the paste viscosity of flour. Furthermore, composite blending of flour with various paste properties was proposed to minimize the paste viscosity variation, and remedy inconsistent quality of cassava flour-based products.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 040, Issue 3, Jul 06 - Sep 06, Page 694 - 701 |  PDF |  Page