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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physical Properties of Direct Expansion Extruded Snack in Utilization from Thai Brown Rice) ผู้เขียน: นางจุฬาลักษณ์ จารุนุช ,  Pracha Boonyasirikool, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractThai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 ? 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack which operating at 13% feed moisture and 350 rpm screw speed achieved acceptable product with nutritious in pattern of nutrition labeling. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Functional Properties of Cereal and Legume Based Extruded Snack Foods Fortified with By-Products from Herbs and Vegetables) ผู้เขียน:ดร.นิพัฒน์ ลิ้มสงวน , Makiko Takenaka, Itaru Sotome, Kazuko Nanayama, นางจุฬาลักษณ์ จารุนุช, Seiichiro Isobe สื่อสิ่งพิมพ์:pdf AbstractThis study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity (3.61-13.07%) and phenolic content (4.54-29.75%), but substantially decreased the resistant starch content (89.17-96.33%) for all extruded products. The extrusion process was suitable to produce functional snack foods, while retaining their antioxidant capacity. |
ที่มา:มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:Functional Properties of Cereal and Legume Based Extruded Snack Food Fortified with By-Products from Herbs and Vegetables |
ที่มา:สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหารหัวเรื่อง:Functional Properties of Cereal and Legume Based Extruded Snack Food Fortified with By-Products from Herbs and Vegetables |