Search Result of "Chulaluk Charunuch"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การพัฒนาอาหารเช้าธัญชาติพร้อมบริโภคที่มีปลายข้าวเจ้าเป็นองค์ประกอบหลักโดยกระบวนการอัดพอง

ผู้เขียน:ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

Seven formulas of broken rice - based breakfast cereal were carried out by extrusion process. This development was done to obtain products with good texture, high nutritional value and protein quality. Formula Q met the criteria and composed of 10 % defatted soy flour and 6 % full fat soy flour added into 75 % broken rice, 5 % sugar, 2.5 % cocoa powder, 1 % mixed vitamins and minerals, 0.5 % CaCO3, and fortified with lysine amino acid 0.25 % of the total ingredients. Breakfast cereal formula Q displayed greater nutritional values than other ten commercial brands. Composition of formula Q improved protein quality by obtaining greater content of lysine and methionine plus cystine. Amounts of all essential amino acids were at least 80 % of the values recommended by FAO / WHO 1973. And formula Q provided protein content of 11.8 % or 3.02 g protein per 100 kcal which greater than standard requirement for regular human food which should be at least 2.5 - 3.0 g. Comparing nutrient values from consuming breakfast cereal formula Q to get 2,000 kcal, consumers would receive nutrients accounted to 80 - 700 % of Thai RDI recommended values, however with the exception of fat content, vitamin B6, Na and K that existed 40 - 60 % of Thai RDI recommended values. Sensory evaluation was conducted to compare formula Q with 2 highly accepted commercial breakfast cereals and the other product produced by Institute of Food Research and Product Development. Formula Q demonstrated no significant difference in taste, texture and overall acception when tested without fresh milk. Together with fresh milk only score of texture that formula Q was significantly different from the 2 commercial breakfast cereals.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 3, Jul 99 - Sep 99, Page 415 - 429 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ศึกษาการทำอาหารขบเขี้ยวจากถั่วนิ้วนางแดง โดยใช้เครื่องคุกเกอร์เอ็กซ์ทรูดเดอร์สกรูคู่

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

Rice bean snacks were prepared by using a twin screw extruder ZE 25x33 D. They were prepared from rice bean flour, rice bean flour adding mungbean flour, black gram flour, rice flour, wheat flour, cassava starch, corn grit and full fat soy flour. The average score from sensory evaluation of seventeen formulae of rice bean snacks in terms of color, flavor, texture and acceptability showed that two formulae of rice bean snack which were formulae number 9 prepared from rice bean flour adding 20.0% rice flour, 2.5% wheat flour and 20.0% corn grit ; rice bean snack formulae number 14 prepared from rice bean flour adding 23.8% black gram flour, 21.4% rice flour, 21.4% corn grit and 4.8% full fat soy flour, respectively, were best accepted by the panelists when compared with the rest of the samples. The protein content of the best accepted two formulae (formulae number 9 and 14) of rice bean snack were 15.23 and 16.25% and fat content were 9.10 and 11.95% on dried basis, respectively. The protein quality of the best accepted two formulae of rice bean snack (formulae number 9 and 14) showed higher chemical score of methionine + cystine, 94 and 97% and higher PER ranged from 1.92 ? 0.13 and 2.00?0.11, compared to 69% of rice bean snack formula number 1 and 12 prepared from rice bean flour alone and rice bean flour adding 4.8% full fat soy flour, respectively, and the PER were 1.60?0.19 and 1.76?0.12 while the PER of casein was 2.50?0.17.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 2, Apr 96 - Jun 96, Page 200 - 210 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การผลิตอาหารเช้าธัญชาติที่มีข้าวโพดเป็นองค์ประกอบหลัก โดยใช้เครื่องเอ็กซทรูเดอรสกรูคู่

ผู้เขียน:ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

The research on production of corn-based breakfast cereal by using Herman Berstorff laboratory Twin Screw Extruder ZE 25 x 33 D was carried out. The objectives were to find out the suitable quantity of soy flour fortified into corn formulate mixture to produce good texture, high nutritional value, low cost and good protein quality product. Breakfast cereal formula R2 350 rpm, in which 16% defatted soy flour was fortified into 77% corn grit 5% sugar 1% CaCO3 1% mixed vitamins and 2% cocoa powder of total weight was obtained by feeding into extruder at 300 g/min feed rate, employing 350 rpm screw speed. The product was coated with chocolate flavoured for sensory evaluation. It gained the highest overall acceptability score 7.33 (9-Point Hedonic Scale) compared to NL.MLO, O.V.T.C and formula R5 350 rpm when tested with out fresh milk and it’s score 6.95 when they were tested with fresh milk. It beared factory cost of 2.40 baht per 25 gms in OPP/Metallite PET with retail price of 5.00 baht or 200 baht per one kilogram or 170.65 baht per 100 gms of protein in the product. Nutritionally, the formula R2 350 rpm contained per 100 gms, 11.72 g or 3.16 g of protein per 100 kg-cal., 1.86 g fat, 4.0 g ash, 1747.8 I. U vitamin A, 0.48 mg vitamin B1, 0.43 mg vitamin B2, 0.37 mg vitamin B6, 2.98 mg niacin, 723.8 mg calcium, and 3.03 mg iron, 119.7g/l apparent density and 3.42 expansion ratio when compared to 9 samples of commercial breakfast cereal which costed 233.30-390.90 baht per one kilogram or 300.50-698.00 baht per 100 gms of protein in product which 4.7-9.2 g or 1.07-2.43 g of protein per 100 kg-cal. The breakfast cereal formula R2 350 rpm was the cheapest in retail price and the highest in nutritional value. Beside it’s protein content (3.16) is above the standard limit regular human food which should contain at least 2.5-3.0 grams of reference protein per 100 kg-cal. The protein quality of the breakfast cereal also showed higher chemical score of lysine , 73 and methionine + cystine, 117 compared to 31 and 165 of corn grit. And the corn-based breakfast cereal contained a very good source of essential amino acids ( >80% of FAO pattern ) except lysine. Thus it can conclude that the corn-based breakfast cereal from this research is high nutritive value, low cost and good for consumption.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 031, Issue 4, Oct 97 - Dec 97, Page 429 - 444 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Corngrit-Broken Rice Based Snack Food by Extrusion Cooking)

ผู้เขียน:ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

Six 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.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 2, Apr 00 - Jun 00, Page 279 - 288 |  PDF |  Page