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ผลงานตีพิมพ์ในวารสารวิชาการEffects of Astaxanthin from Litopenaeus Vannamei on Carrageenan-Induced Edema and Pain Behavior in Miceผู้แต่ง: Kuedo, Z, Sangsuriyawong, A,  Dr.Wanwimol Klaypradit, Associate Professor , Tipmanee, V, Chonpathompikunlert, P, วารสาร:  
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Tofu Powder and Carrageenan on Functionality and Physical Characteristics of Surimi Emulsion Gel) ผู้เขียน:Woralak Panyathitipong, Yuporn Puechkamut สื่อสิ่งพิมพ์:pdf AbstractThe effect of tofu powder and carrageenan on the functionality, textural parameters and microstructure of surimi emulsion gel were studied. Tofu powder (20, 40, 60 and 80%) was used as a replacement for surimi as a pre-emulsion in the formulation of the emulsion gel. The tofu powder increased the emulsion stability, water holding capacity (WHC) and hardness of the gels. Microstructural observation supported the texture profile analysis (TPA) and functionality results. Evaluation was carried out on the addition of carrageenan at various concentrations (0.25, 0.5 and 0.75%) to the gel that replaced 80% of the surimi with tofu powder. Increasing carrageenan also improved the stability of the emulsion, WHC and hardness of the gels. Microstructural observation showed that the addition of carrageenan resulted in a smoother and more compact gel network. |
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