 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Candied Pumpkin Kanom Ping Kaset) ผู้เขียน: Tavidsa Lohana,  นางไพลิน ผู้พัฒน์ , นางวิภา สุโรจนะเมธากุล, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractThis research aimed to use pumpkin as a source of ?-carotene in Kanom Ping Kaset (KK), a kind of hard cookie. Candied pumpkin with different degree of Brix content (50?, 60? and 70?) were prepared and were separately added to KK recipe at four levels : 15%, 30%, 45% and 60% of flour weight. Sensory evaluation was also performed. The results showed that KK added with 60% of 60? Brix candied pumpkin had the highest acceptance score. Shelf life period of this candied pumpkin Kanom Ping Kaset (CPKK) was investigated by packing in laminated (OPP/PE/Al.foil/LLDPE) bag and polypropylene (PP) bag and kept at room temperature for six months. It was found that shelf life of the CPKK in laminated bag was six months and PP bag was three months. The results also showed that when the candied pumpkin was added to KK, the level of ?-carotene increased 2 times. After storage for six months, the ?-carotene decreased by 50% in laminated bag and 75% in PP bag. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean) ผู้เขียน:นางจุฬาลักษณ์ จารุนุช, Pracha Boonyasirikool, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractPreparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results showed that the differences in particle size of corn grit were not significant effect (p > 0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein were significant effect (p ? 0.05) on the protein content and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity). The highest acceptable product consists of particle size of corn grit equaled to 13 mesh and the composition between corn grit and isolated soy protein equaled to 84:10 which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming. |
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. |