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 หัวเรื่อง:การพัฒนาอาหารว่างพลังงานต่ำจากข้าวกล้องโดยเครื่องเอ็กซทรูเดอร์สกรูคู่ ผู้เขียน: ดร.เนตรนภิส วัฒนสุชาติ ,  เพลินใจ ตังคณะกุล, Pracha Boonyasirikool สื่อสิ่งพิมพ์:pdf AbstractHigh fiber, low calorie snack products from unpolished rice, processed by Hermann Berstorff Laboratory Co-rotating Twin Screw Extruder ZE 25x33D was studied. Puffed unpolished rice was mixed with roasted peanut, sesame seed or sunflower seed, or pumpkin, corn or mungbean flake, and shaped using gel binder. The result of 9-hedonic evaluation showed that puffed unpolished rice mixed with corn flake, had higher scores of appearance, odor, taste and acceptability than other formulas. However, scores of all formulas were rather low according to hard crispy texture of 100% unpolished rice. To obtain better characteristics, 25% polished rice was added to unpolished rice and the texture became soft crispyness with acceptability more than other proportions. Chemical analysis showed that puffed rice mixed with mungbean flake contained the lowest calorie contents of 56.9 kcal/ 15 gram serving size and fiber content at 6 percent while sesame seed mixed with unpolished rice had the highest fiber content of 8.5 percent. For shelf life study, it was indicated that during 4 to 6 months storage at 26-27?C, 65%RH, peroxide value (PV) of hulled rice mixed with peanut or corn flake, packed in four layers laminating bags were not changed. But PV of sample with peanut packed in two plastic bags (polypropylene, PP) for 4 months was increased from 2.38 to 13.7 meq/kg, when kept until 6 months it was increased to 19.07 meq/kg. At the period of 6 months, corn flake mixed with unpolished rice showed lower changes of PV than peanut formula in either type of packagings. Moreover those formulas packed in laminated bags had PV and moisture contents lower than packed in PP bags. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Oatrim-5 as Fat Substitute in Low Calorie Salad Cream : Nutritional and Microbiological Qualities) ผู้เขียน:ดร.เนตรนภิส วัฒนสุชาติ, นางสิริพร สธนเสาวภาคย์ สื่อสิ่งพิมพ์:pdf AbstractThis research was attempted to modify low calorie salad cream substituted with 12 percent Oatrim- 5 gel for soybean oil and to ensure safety for consumption of the salad cream. Three levels of oatrim-5 gel replacement at 50, 70 and 90 percent compared to control of salad cream were evaluated by descriptive and preference tests. The results demonstrated that the highest intensity of characteristics such as aroma, sourness, viscosity and flavor belonged to the control sample and the intensity became lower when the Oatrim-5 was substituted more, except color and smoothness. The preference toward characteristics except viscosity of the salad cream substituted with 50 percent Oatrim-5 were not significantly different from the sample with 70 percent substitution, and the 90 percent substituted sample seemed to be unacceptable to panelists. Addition of xanthan gum as thickening agent at 0.3-0.5 percent showed an improvement of stability, which could prevent breakage of the emulsions. When viscosity of the 70 percent level was measured, the sample with addition of 0.5 percent xanthan gum was more viscous than the others, reaching a value at 3070 cp. close to the control at 3740 cp. Moreover, analysis of proximate composition of the control compared to all substituted samples indicated a remarkable reduction in fat and energy content, which were 59.39, 29.81, 18.71 and 7.24 gram; as well as 595.21, 341.00, 242.00 and 144.00 kcal, respectively. In contrast, soluble fiber showed some increase at the higher oatrim-5 substitution. For safety test during shelf-life storage of 3 and 6 months, total viable count, molds, coliforms and aciduric spoilage bacteria were not detected in all the samples kept at both room temperature and at 4?c. Lastly, little change of acidity of the 90 percent substituted salad cream was observed, but still remained below 4.1. |
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