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 ผลงานตีพิมพ์ในวารสารวิชาการDevelopment of a fat reduced cheese shake biscuit from germinatedHomnin brown rice flourผู้แต่ง: On-nom, N, Nualkaekul, S,  Dr.Parisut Chalermchaiwat, Associate Professor , Nitithamyoung, A, Murtaza, M.A, วารสาร:   
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 หัวเรื่อง:การผลิตเนยแข็งชนิดอ่อน ผู้เขียน:นางสมจิต ฤกษ์หร่าย, ผู้ช่วยศาสตราจารย์ , Orawan Chintrakul, นางปรียา วิบูลย์เศรษฐ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe soft cheese studies was cottage cheese, a high nutritional value, low calories and mild flavor product. The objective of this study was to optimize the production conditions and scale-up production for the local market. Fresh skim milk was pasteurized at 74 ? 1?C for 3 min, cooled to 32 ? 2?C, then 7% (w/w) starter was added. After titratable acidity of milk reached 0.32?0.02%, 0.015 g. rennet per 100 kg milk was added and mixed well. When curd formed and acidity reached 0.52?0.02%, curd was cut into ? inches cube and cooked at 65?C for 150 min, wheyed off, curd then was washed with 3 successive cold waters (22 ? 2, 12 ? 2 and 4 ? 2?C). The resulted curd was good in appearance, odor, flavor, texture and acceptance. When scaled up the production to 15 kg, with the same conditions, the product had similar quality with 14 days shelflife at 10 ? 1?C. Additon of 20% strawberry and 25% pineapple in syrup increased the shelf-life at 10 ? 1?C to 19 and 17 days, respectively. Preference test of the taste panelists increased from 57% (plain cottage cheese) to 74-76%. Skim milk with higher total solid (TS) contents (16%), ie., recombined, evaporated and skim milk added with skim milk powder gave higher yield than the 8.62% TS skim milk, without significant difference (P>0.01) in qualities, except the recombined which was poor in appearance. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Rice Bran Oil and Rice Flours on Physicochemical Properties of a Mozzarella Cheese Analog) ผู้เขียน:สุวนุช ตันตระกูล, ดร.สมจิต สุรพัฒน์ , ดร.ปาริฉัตร หงสประภาส, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe mozzarella cheese market has been growing considerably in recent years, due to the increasing demand for pizzas. Owing to the high cost of traditional mozzarella cheese and consumer preference towards healthier products, cheese analogs containing low levels of saturated fatty acid and cholesterol can be used to make additional varieties of mozzarella cheese. The current study attempted to use rice bran oil (RBO) and rice flours in the production of milk fat-free mozzarella cheese analogs made with sodium caseinate (SCN). The SCN was physicochemically modified by lactic acid hydrolysis with limited water content (30-50%). It was found that mozzarella cheese analogs retained similar stretchability and meltability characteristics to those of commercial cheese and could be prepared by emulsifying 20% RBO in an aqueous suspension containing 16% SCN, 7.75% MSCN (4.12 mg TCA soluble peptide/g SCN), 1.25% waxy rice flour and 51% aqueous phase. Confocal laser scanning microscopy showed dispersed strands of gelatinised waxy rice starch separated from the protein phase after cheese melting. The multi-phase structure thus helped control the meltability and stretchability of the mozzarella cheese analogs containing RBO. Consequently, RBO could be used to replace milk fat in cheese products. |
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