 ที่มา:Traditional Food International Symposiumหัวเรื่อง:Oraganic Farming: Step Toward to developing Thailand to be Kingdom of Food Safety |
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 ผลงานตีพิมพ์ในวารสารวิชาการDetermination of biological safety profile and nutritional composition of cattle small intestinal digesta (“Pia”), a traditional food ingredient in Northeastern Thailandผู้แต่ง: Ms.CHUENJIT CHANCHAROONPONG, Assistant Professor , Ms.Chuleeporn CHUMNANKA, Assistant Professor , Dr.Kannika Wongpanit, Assistant Professor , Dr.Sathaporn Jittapalapong, Professor , Dr.Rungnapa Boonpawa, Assistant Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Application of Pressurized Cooking and Freezing Technique to Improve the Quality of Instant Ledok) ผู้เขียน: Luh Putu Wrasiati, I Made Anom Sutrisna Wijaya, I Ketut Suter สื่อสิ่งพิมพ์:pdf AbstractLedok is atraditional non-rice, forage-like food from Nusa Penida Island, Klungkung regency, Bali Province, Indonesia. The main ingredients of Ledok are corn and cassava tubers, which are frequently mixed with red beans, peanuts and vegetables. To be accepted as a commercial food product, in-depth research into the formulation, process engineering, quality control, shelf life and marketing are required. In this research, optimization of the preliminary cooking process using a pressurized cooking treatment (pressure cooker) with a variation of 6–12 min cooking time followed by freezing at -20 oC for 24–72 hr was carried out to improve the quality of instant Ledok. The objectives of this research were to study the effect of pressurized cooking and the freezing time on the quality of instant Ledok and to determine the appropriate pressurized cooking and freezing time of instant Ledok. The analysis performed in this research included analysis of yield, water absorption, cooking time and proximate analysis. The results indicated that the longer the pressurized cooking and freezing time, the smaller the yield, the greater the absorption of water and the shorter the cooking time. The results of proximate analysis indicated that the variation in pressurized cooking and freezing time did not affect the levels of protein, fat, crude fiber, ash and carbohydrate content of instant Ledok. The most appropriate cooking and freezing times that resulted in the best quality characteristics of instant Ledok were 12 min pressurized cooking time and 72 hr freezing time. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Fermented Fish Product (Pla-ra) from Marine Fish and Preservation) ผู้เขียน:นางมัทนา แสงจินดาวงษ์, รองศาสตราจารย์, นางปราณิศา เชื้อโพธิ์หัก, ดร.จิราพร รุ่งเลิศเกรียงไกร, รองศาสตราจารย์ , ดร.วรรณวิมล คล้ายประดิษฐ์, รองศาสตราจารย์ , นางดวงเดือน วารีวะนิช สื่อสิ่งพิมพ์:pdf AbstractFermented fish products (Pla-ra) were produced from 4 species of marine fish. The results showed that Pla-ra from Rastrelliger neglectus and Rachycentron canadus with 25 percent and 30 percent salt added followed by fermenting at room temperature (28?C-30?C) for 18 months had the highest acceptability scores on color, odor and appearance by the organoleptic test. Preservation of those Pla-ra was studied by sterilizing the products, then packing into glass bottles, tin cans and retort pouches. The samples were determined by organoleptic test and compared with normal Pla-ra after being preserved for 6 months. The results showed that Pla-ra preserved in polyethylene plastic jar at room temperature had the highest acceptability. However, Pla-ra kept in a glass-bottles were more popular than Pla-ra kept in a tin cans and retort pouches. |
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Researcherดร. อัญชลี อุษณาสุวรรณกุลที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:Food Texture & Rheology, Quality of Fishery Products, Muscle Food Chemistry Resume |
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