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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Sunflower Meal Snack Production Using a Village Texturizer and its Shelf Life) ผู้เขียน: นางสาวช่อลัดดา เที่ยงพุก ,  Urai Paosangtong, นายกฤษณะ เต็มตระกูล สื่อสิ่งพิมพ์:pdf AbstractAs a by-product of the oil extraction process, sunflower meal (SM) is still high in nutrients and especially fiber and protein. The study objective was to use SM in dried mixtures for snack production using a village texturizer and to study the properties and shelf life of the snack chips produced. The processing parameters using the village texturizer involved 160 ?C, 6 psi and 6 sec/chip. The snack chip was 1.5–1.7 mm thick and 4–5 cm in diameter and weighed 0.5–1 g/piece. The chips were crispy having a compression force of 6.20 kg using a TA-XT2i texture analyzer (50 mm aluminum cylinder). The snack was a cream color, with water activity (aw) of 0.28 and consisted of blended sunflower meal (12.30%), cassava starch (61.48%), all purpose wheat flour (8.20%), seaweed powder (8.18%) and refined palm olein oil (9.84%). The snack had moisture, protein, total carbohydrate, fat, ash, and dietary fiber contents of 1.89%, 6.19%, 72.18%, 13.29%, 2.82 and 3.63%, respectively, and contained 1.81?106 J/100 g. The overall liking preference of the product was “moderately”. The shelf life of the product in an oriented polypropylene/metallic cast polypropylene laminate film bag was only 1 mth at room temperature, because the product became rancid. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production and Nutrition of Khi Lek (Siamese cassia) Curry from Central Thailand) ผู้เขียน:นางสาวช่อลัดดา เที่ยงพุก, Urai Paosangtong, Yenjai Titatarn, นางสาวสมจิต อ่อนเหม, นายวินัศ ภูมินาถ สื่อสิ่งพิมพ์:pdf AbstractKhi Lek (locally called Siamese cassia) curry is an ancient food throughout Thailand that uses the tips, young leaves and young flowers of the plant. However, as they have a bitter taste, the Thai people must boil them in water 2–3 times before use. Boiling may impact on the characteristics of Khi Lek young leaves (KL). Thus, this project studied the effect of sodium chloride and eggplant, the optimum time (minutes) and number of times boiled of KL for curry making and its nutrition. The results showed that the anhydrobarakol content in KL boiled in water alone, in KL boiled in water containing sodium chloride and in KL boiled in water containing eggplant were not significantly different (P > 0.05). The anhydrobarakol content in boiled KL decreased with increasing time of boiling and/or the number times boiled. KL for curry should be boiled twice in a volume of water six times the KL weight, for 3 min/ time. KL curry had a very low anhydrobarakol content (0.17 mg by fresh weight) and a low tendency to cause liver toxicity. |
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Researcherนางสาว ช่อลัดดา เที่ยงพุกที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:การเเปรูปผัก และผลไม้ การศึกษาอายุการเก็บ Resume |