 Researcherดร. สมจิต สุรพัฒน์ที่ทำงาน:สำนักงานทรัพย์สิน สำนักงานอธิการบดี สาขาที่สนใจ:Dairy Science and Technology, Food Chemistry , Milk products , Ice cream Resume |
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ผลงานตีพิมพ์ในวารสารวิชาการDiversity and efficiency of arbuscular mycorrhizal fungi in soils from organic chili (Capsicum frutescens) farmsผู้แต่ง: Boonlue, S., Surapat, W., Pukahuta, C.,  Mrs.Poonpilai Suwanarit, Associate Professor , Dr.Amnat Suwanarit, Emeritus Professor, Morinaga, T., วารสาร:  
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Use of Modified Starch as Fat Replacer in Reduced Fat Coconut Milk Ice Cream) ผู้เขียน:ดร.สมจิต สุรพัฒน์, Patcharin Rugthavon สื่อสิ่งพิมพ์:pdf AbstractCoconut milk has been added as an ingredient in various Thai food and dessert since ancient times. Coconut ice cream is one of the most popular dessert in Thailand. But nowadays consumers are health conscious and avoid high fat products. So reduced fat coconut ice cream would meet their needs. In this study, the amount of coconut milk fat was reduced to different levels (1-8%) and a carbohydrate-based fat replacer (a-Starch or MT-01) was then added to replace the fat. Samples were kept at –28?C and tested for viscosity, overrun, deforming force, melting rate, pH and sensory evaluation. The results showed that reducing fat level and increasing fat replacer tended to increase the viscosity, overrun and deforming force of ice cream but had no significant effect on the melting rate and pH. When emulsifiers were then added to improve the samples’ quality, sensory evaluations revealed that the ice cream with 1% fat and 0.1% mono- and diglycerides was the most acceptable and had the lowest cost. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Rice Bran Oil and Rice Flours on Physicochemical Properties of a Mozzarella Cheese Analog) ผู้เขียน:สุวนุช ตันตระกูล, ดร.สมจิต สุรพัฒน์, ดร.ปาริฉัตร หงสประภาส, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe mozzarella cheese market has been growing considerably in recent years, due to the increasing demand for pizzas. Owing to the high cost of traditional mozzarella cheese and consumer preference towards healthier products, cheese analogs containing low levels of saturated fatty acid and cholesterol can be used to make additional varieties of mozzarella cheese. The current study attempted to use rice bran oil (RBO) and rice flours in the production of milk fat-free mozzarella cheese analogs made with sodium caseinate (SCN). The SCN was physicochemically modified by lactic acid hydrolysis with limited water content (30-50%). It was found that mozzarella cheese analogs retained similar stretchability and meltability characteristics to those of commercial cheese and could be prepared by emulsifying 20% RBO in an aqueous suspension containing 16% SCN, 7.75% MSCN (4.12 mg TCA soluble peptide/g SCN), 1.25% waxy rice flour and 51% aqueous phase. Confocal laser scanning microscopy showed dispersed strands of gelatinised waxy rice starch separated from the protein phase after cheese melting. The multi-phase structure thus helped control the meltability and stretchability of the mozzarella cheese analogs containing RBO. Consequently, RBO could be used to replace milk fat in cheese products. |
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