 |
|
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Reducing Fat and Using Fat Replacers in the Crust of Flaky Chinese Pastry) ผู้เขียน: Teeranuch Chysirichote, อัญชนีย์ อุทัยพัฒนาชีพ,  ดร.วารุณี วารัญญานนท์ สื่อสิ่งพิมพ์:pdf AbstractFlaky Chinese pastry (Pia), is a small Chinese pastry filled with mungbean conserve and is a popular bakery product. Its crust is made from wheat flour, fat, water, sugar and salt, with mungbean conserve stuffed inside. This research aimed to lower the fat content in Pia by using fat replacers in the outer crust that had high liking scores from untrained panelists. Maltodextrin gel and inulin gel were used as fat replacers. The results indicated that the hardness of the product increased slightly with the reduction in fat content, while the extension and puffiness decreased. Panelists liked products in which the fat content in the outer crust was reduced by 45% and replaced by 50% of its weight with inulin gel in the formula. The overall liking of the developed product was at a moderate level, which was not significantly (p > 0.05) different from the control. The chemical composition of this formula was analyzed and showed that the fat, total calories and calories from fat could be reduced by 10.5, 3.02 and 10.05%, respectively. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Caloric Reduction in Mungbean Conserve Filling of Flaky Chinese Pastry) ผู้เขียน:Teeranuch Chysirichote, อัญชนีย์ อุทัยพัฒนาชีพ, ดร.วารุณี วารัญญานนท์ สื่อสิ่งพิมพ์:pdf AbstractThis research aimed to develop reduced-calorie fl aky Chinese pastry by reducing the oil and sugar contents. Inulin solution (I) was used as a fat replacer combined with sorbitol (Sor) or maltitol (Mal) solution as a sugar replacer in mungbean conserve fi lling. The factorial completely ramdomized design experiment involved reducing the oil (RF) level by 0, 25, 50 and 75% of the oil weight and sugar (RS) level was reduced by 0, 10, 20 and 30% of the sugar weight. The results showed that the scores for all characteristics tested except for the bean odor of RF25/RS0 (25% fat reduction combined with 0% sugar reduction) were not signifi cantly different from RF0/RS0 (P > 0.05). Then, inulin solution at levels of 80, 90 and 100% (w/w) were combined with sorbitol or maltitol solution at levels of 10, 20 and 30% (w/w). These combinations respectively replaced the oil and sugar in the RF25/RS0 formula. The hardness of the pastry signifi cantly increased as the level of replacement of the fat and sugar increased. However, the overall liking of the pastry from the I80/Mal10 formula was at the moderate level which was not signifi cantly different from RF25/RS0 (P > 0.05). In addition, the fat and energy contents of the I80/Mal10 formula decreased by 69.44 and 25.51%, respectively from those of full-fat formula. Furthermore, the amounts of cholesterol and total saturated fat were 1.57 mg and 1.69 g per serving size (30 g). This product could be claimed to be “reduced-calorie”, “reduced-fat” and “cholesterol-free”. |