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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco) ผู้เขียน: นายสมชาย ประภาวัต , นางสาวดวงจันทร์ เฮงสวัสดิ์,  Tavidsa Lohana สื่อสิ่งพิมพ์:pdf AbstractSnacks were prepared from full fat soy flour or composite flour1 (full fat soy flour adding 25% of rice flour) or composite flour2 (full fat soy flour adding 25% of rice flour and 10% of defatted sesame flour) or composite flour3 full fat soy flour adding 15% of mungbean flour, 25% of rice flour and 5% of defatted sesame flour). The 10, 20, 30 and 40% of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village texturizer. The average score from sensory evaluation of these snacks in terms of color, flavor, texture and acceptability showed that coated barbecue snacks made from composite flour1 or composite flour3 without or with adding 10% of nata de coco pressed cake were accepted in the level of like very much when compared with the rest of the samples (p<0.05). The protein and fat contents of four accepted coated barbecue snacks ranged from 24.10 - 26.39% and 23.59 - 26.49%, respectively. The crude fiber content of the accepted coated barbecue snacks made from composite flour1 and composite flour1 adding 10% of nata de coco pressed cake were increased from 1.69 to 2.47% (46.15%) and from 2.45 to 3.58% (46.12%) in snacks made from composite flour3 and composite flour3 adding 10% of nata de coco pressed cake, respectively. The increasing of crude fiber in the snacks were due to the added nata de coco pressed cake in the composite flour1 and composite flour3 before snack making. The protein quality of four accepted coated barbecue snacks showed higher chemical score of methionine + cystine ranged from 74 - 80%, compared to chemical score 69% of coated barbecue snack made from full fat soy flour. These were due to the added flours such as rice flour and defatted sesame flour which are rich in methionine + cystine content. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Protein Bioavailability – Lowering in Rats Fed High Dietary Fiber from Cereal and Nata De Coco) ผู้เขียน:ดร.วันเพ็ญ มีสมญา , นางสาวเยาวดี คุปตะพันธ์, นางสาวดวงจันทร์ เฮงสวัสดิ์, เพลินใจ ตังคณะกุล, Sureepan Boonvisut, Somsri Poosimuang สื่อสิ่งพิมพ์:pdf AbstractThe comparative effects of 6 different high dietary fiber diets and casein diet on protein bioavailability (protein efficiency ratio, net protein utilization, biological value and digestibility) were investigated by feeding male Sprague – Dawley rats with diets containing unpolished rice, mung bean, sweet corn, nata de coco, milk powder, sugar (formula 1); pumpkin, mung bean, unpolished rice, nata de coco, milk powder, sugar (formula 3); oat, sweetpotato, kidney bean, nata de coco, milk powder, sugar (formula 5); formula 2, 4, 6 containing the same raw materials as formula 1, 3, 5 but without milk powder and sugar. Six experimental diets and control diet (casein) were prepared from 6 formulas by AOAC, contained 10 ? 0.3% test protein, 8% oil, 5% water, 5% mineral, 1% vitamin, 1% cellulose, 35% sucrose, 35% corn starch and different dietary fiber. Total dietary fiber in diet 6 was the highest with it being 20.01g/100 g but the casein diet was the lowest with 6.58 g/100 g whereas in diet 1-5 the dietary fiber ranged from 8.41 to 13.22 g/100 g . The value of protein efficiency ratio in diets 1-7 was 2.44, 1.89, 2.29, 1.66, 2.55, 1.88 and 2.50 respectively whereas net protein utilization and digestibility in diets 1-7 were 63.81 – 77.45 and 70.05-95.52 respectively. Net protein utilization and digestibility in the casein group showed the highest values of 77.45 and 95.52 respectively. The range of biological values in diet 1-7 was 80.29 – 91.76 . The results indicate the highest dietary fiber diet showed the highest content of feces and decreased the value of net protein utilization and digestibility. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Serum Lipid-Lowering in Rats Fed with High Dietary Fiber from Cereal and Nata De Coco) ผู้เขียน:ดร.วันเพ็ญ มีสมญา, นางสาวเยาวดี คุปตะพันธ์, นางสาวดวงจันทร์ เฮงสวัสดิ์, เพลินใจ ตังคณะกุล, นางผ่องศรี จิตตนูนท์, Ratana Pakpeankitvatana สื่อสิ่งพิมพ์:pdf AbstractThis study was conducted to evaluate the different serum triglyceride and cholesterol-lowering effects of five kinds of dietary fiber diet in experimental rats. Source and percentage of dietary fiber in five experimental diets were 2.86 from unpolished rice, mung bean, sweet corn and nata de coco in diet 1 and 2, 7.76 from apple pectin in diet 3, 10.39 from cellulose in diet 4, 0.58 in diet 5. Each diet was composed of soy oil, salt mixture, vitamin mixture, corn starch and sucrose. Cholesterol contents were 13.00, 11.40, 14.20, 14.10 and 13.50 mg/100 g in diet 1, 2, 3, 4 and 5, respectively. Those five experimental diets were fed to 3-wk-old weanling male Sprague-Dawley rats for 4 weeks. After 4 weeks, serum triglyceride levels were significantly lower in rat fed with diet 2 compared with those fed with diet 3 and diet 4. Serum cholesterol levels were not significantly different among the rats fed with five diets except those rats fed with diet 2 showed significantly higher serum cholesterol than rats fed with diet 5. The data indicate that dietary fiber diet 2 containing 6% unpolished rice, 18% mung bean, 30% sweet corn and 40% nata de coco significantly reduced serum triglyceride in the experimental rats. |
 ที่มา:Kasetsart Journal (Natural Science)(วารสารวิทยาสารเกษตรศาสตร์ สาขาวิทยาศาสตร์)หัวเรื่อง:ผลของอาหารที่มีใยอาหารสูงจากธัญพืชและวุ้นนำมะพร้าวต่อระดับไขมันในเลือดหนูทดลอง |
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ผลงานตีพิมพ์ในวารสารวิชาการEnhancement of Antibacterial Silk Face Covering with the Biosynthesis of Silver Nanoparticles from Garcinia mangostana Linn. Peel and Andrographis paniculata Extract and a Bacterial Cellulose Filterผู้แต่ง:Dr.Phannaphat Phromphen, Assistant Professor, Dr.Pithalai Lekutai, Assistant Professor , Dr.UDOMLAK SUKATTA, Ms.Prapassorn Rugthaworn, Mr.Nattadon Rungruangkitkrai, Lecturer , Dr.Pawarin Tuntariyanond, Assistant Professor , Ms.Nawarat Chartvivatpornchai, Lecturer, Mrs.Preeyanuch Srichola, Ms.Jirachaya Boonyarit, Apipatpapha, T., Dr.Rungsima Chollakup, วารสาร: 
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ที่มา:Kasetsart Journal (Natural Science)(วารสารวิทยาสารเกษตรศาสตร์ สาขาวิทยาศาสตร์)หัวเรื่อง:การลดระดับการใช้ประโยชน์โปรตีนในหนูทดลองทีเลี้ยงด้วยอาหารที่มีใยอาหารสูงจากธัญพืชและวุ้นมะพร้าว |
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