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 ผลงานตีพิมพ์ในวารสารวิชาการPhysicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powderผู้แต่ง: Tangsrianugul, N., Hongsanyatham, S., Kapcum, C., Sungayuth, N., Boonsanong, N., Somprasong, N., Smith, S.M., Amornsakchai, T.,  Dr.Jukkrapong Pinyo, Lecturer , Wongsagonsup, R., วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Nutritious Soy Fortified Snack by Extrusion Cooking) ผู้เขียน:Pracha Boonyasirikool, Chulalak Charunuch สื่อสิ่งพิมพ์:pdf AbstractA nutritious soy fortified snack with good texture and good protein quality was achieved from formula 8 containing 18% of soy flour (9% DFS + 9% FFS) replaced in a blends of corn grit and broken rice, 2% soybean oil and fortified with a mixture of vitamins, minerals and amino acids. Mixed ingredients were adjusted to 16.5 ? 0.5% moisture content and fed at 365 g/ min to extrusion process at 165–167?C melt temperature employing Berstorff laboratory twin screw extruder operated at 300 rpm. The obtained snack had expansion ratio (ER), bulk density (BD) and compression force (CF) of 3.9, 58 g/L and 60.17 N, respectively and was subsequently sensory evaluated (9-point hedonic scale) for preference and acceptance together with control samples and popular market snacks. Snack sample from formula 8 had gained the highest score in color, flavor, texture and overall acceptability (P ? 0.05). Protein content in the developed snack sample is 9.9% which was 46.67–70.69% higher than in the market snacks. Furthermore, there was also a greater quantity of lysine and methionine plus cystine and all those essential amino acids were accounted for at least 80% of the FAO/WHO (1973) recommendation. It also exhibited as a good source of vitamin B6, B2, calcium and sodium, and also rich in B12 and iodine. In addition, ratio of calories gained from carbohydrate, protein, fat from the snack was almost equal to Thai-RDI. Thus, the developed soy fortified snack could be regarded as a palatable and nutritious snack. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Corngrit-Broken Rice Based Snack Food by Extrusion Cooking) ผู้เขียน:Pracha Boonyasirikool, Chulaluk Charunuch สื่อสิ่งพิมพ์:pdf AbstractSix formulas of corn-based snack were formulated with various ratios of corngrit : calcium carbonate (CaCO3) : soybean oil. Extrusion processes were conducted by feeding each formula into an extruder at 444 g/min feed rate, employing 300 rpm. Moisture content of the raw materials were adjusted to 16.0?0.5%, with melt temperature of 156–158?C. The product samples exhibiting best physical properties composed of 93 % corn grit, 1 % CaCO3 2 % soybean oil, 3 % sugar and 1 % vitamins and minerals mixtures, which was coded as C6 and exhibited an expansion ratio (E.R.) of 3.90, bulk density (B.D) 70 g/L and compression force (C.F) 69.2 N. However, C6 corngrit based snack samples possessed the characteristics of overexpanded, crisp friable mouthfeel, orange – yellowish in color and lack of corn odor. Therefore, further developing of C6, subsequently renamed as CR?0 was undertaken by substituting 10 – 80 % of corn grit with broken rice, resulted in 17 formulas. The corngrit-broken rice snacks were examined for physical properties and then coated with chicken flavor prior to subject to sensory evaluation. Extruded samples produced from 50% of broken rice substitution (CR?5) was detected to decrease E.R value (3.70) and increase B.D (76.60 g/L) and C.F (96.5 N.) compared to those samples of CR?0. Among 17 formulas, CR?5 gained the highest scores in flavor and texture preference with the overall acceptability of 7.05, 7.05 and 7.15 (9–point hedonic scale) respectively, which were significantly different at P ? 0.05. However, color was not significantly different at P ? 0.05 as compared to CR?0. |
 ที่มา:สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหารหัวเรื่อง:การพัฒนาขนมอบกรอบจากธัญชาติที่มีข้าวเจ้าและข้าวโพดเป็นองค์ประกอบหลักด้วยกระบวนการอัดพอง หัวหน้าโครงการ:นายประชา บุญญสิริกูล ผู้ร่วมโครงการ:นางจุฬาลักษณ์ จารุนุช |
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