Search Result of "Duangchan Hengswadi"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Kaset Protein from Defatted Glandless Cottonseed Flour)

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgDuangchan Hengswadi, ImgYaowadi Kuptapun, ImgYenchai Titathan, Imgนางสาวสมจิต อ่อนเหม, Imgนายสมโภชน์ ใหญ่เอี่ยม

สื่อสิ่งพิมพ์:pdf

Abstract

Six formulae of defatted glandless cottonseed Kaset protein were prepared by using the village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, defatted groundnut flour, defatted sesame flour and L-methionine. The six formulae of defatted glandless cottonseed Kaset protein were used for sensory evaluation in the form of snack and three kinds of Thai dishes: kang-pa, kuay-teuw-pad-kee-mao, pad-prik-sod. The average score from sensory evaluation of six different formulations of defatted glandless cottonseed Kaset protein in term of color, flavor, texture and acceptability showed that three formulae of defatted glandless cottonseed snacks which were formula number 3, 5 and 6 (formula number 3, 5 and 6 made from defatted glandless cottonseed flour adding 25%, 35%, 40% of full fat soy flour and 20%, 10%, and 5% of defatted sesame flour by weight, respectively and the 0.45% of L-methionine was added in defatted glandless cottonseed Kaset protein formula number 6) were the best accepted in the level of like very much (p >0.05). The protein and fat contents of the three accepted defatted glandless cottonseed Kaset protein ranged from 44.44 - 45.93% and 23.19-25.11% on dry weight basis, respectively. The protein quality of the three accepted defatted glandless cottonseed Kaset protein showed higher chemical score of lysine and methionine + cystine ranged from 73-84% and 83-100%, respectively and PER ranged from 2.14 ? 0.11 - 2.36 ? 0.11, compared to chemical score 69%, 77% and PER 1.87 ? 0.07 (PER of casein = 2.50 ?0.21) of Kaset protein made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour and defatted groundnut flour which were rich in lysine content and the added L-methionine. The added defatted sesame flour was rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 2, Apr 99 - Jun 99, Page 284 - 293 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of High Protein Snack from Defatted Glandless Cottonseed Flour)

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgDuangchan Hengswadi, ImgTavidsa Lohana, Imgนายสมโภชน์ ใหญ่เอี่ยม

สื่อสิ่งพิมพ์:pdf

Abstract

Glandless cottonseed snacks were prepared by using village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, mungbean flour, defatted sesame flour, rice flour, wheat flour and cassava starch, The average score from sensory evaluation of eleven different formulations of glandless cottonseed snacks in term of color, flavor, texture and acceptability showed that four formulae of glandless cottonseed snacks which were formula number 3, 4, 9 and 11 (formula number 3 and 4 made from defatted glandless cottonseed flour adding 30 and 35% of full fat soy flour, and both adding 10% mungbean flour, 5% defatted sesame flour, 5% rice flour; formula number 9 and 11 made from defatted glandless cottonseed flour adding 30 and 40% of full fat soy flour and both adding 10% mungbean flour, 5% defatted sesame flour, 2.5% wheat flour and 2.5% cassava starch) were not significantly different and were the best accepted compared with the rest of the samples. The protein and fat contents of the best four accepted glandless cottonseed snacks ranged from 35.79-36.47% and 25.11-28.89%, respectively. The protein quality of the best four accepted glandless cottonseed snacks showed higher chemical score of lysine 76-82%, compared to 67% of snack made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour, mungbean flour which were rich in lysine, and added flour such as defatted sesame flour, rice flour and wheat flour were rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 3, Jul 96 - Sep 96, Page 400 - 408 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ศึกษาการทำคุกกี้จากถั่วเขียวผิวดำเปรียบเทียบกับถั่วเขียวและถั่วมะแฮะ

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgYenchai Titathan, ImgDuangchan Hengswadi, Imgนางพยอม อัตกวิบูลย์กุล

สื่อสิ่งพิมพ์:pdf

Abstract

Cookies made from either wheat flour, wheat flour containing 10, 20, 25, and 30% by weight of black gram flour or mungbean flour, or pigeon pea flour were evaluated. It was shown that cookies prepared from wheat flour, wheat flour containing 10% of black gram flour or 10 and 20% of mungbean flour or 10% of pigeon pea flour by weight were the best accepted by the panelists in term of color, flavor, texture and acceptability when compared with the other samples in each group (p< 0.05). The protein contents of the best accepted cookies prepared from wheat flour containing 10% of black gram flour or 20% of mungbean flour or 10% of pigeon pea flour by weight were 7.45, 8.49, and 7.56% on dry weight basis , respectively. The fat contents were 32.84, 26.82, and 28.47% on dry weight basis, respectively while the protein and fat contents of cookies made from wheat flour alone were 6.90 and 31.41% on dry weight basis, respectively. The protein quality of the best accepted cookies made from 10% of black gram flour or 20% of mungbean flour or 10% of pigeon pea flour by weight showed higher chemical score of lysine at 60-69% comparing to 49% of cookies made from wheat flour alone. These were due to the added flours such as black gram flour, mungbean flour and pigeon pea flour whose proteins were rich in essential amino acid lysine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 032, Issue 3, Jul 98 - Sep 98, Page 319 - 328 |  PDF |  Page