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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics) ผู้เขียน: Thao Thanh Nguyen, Tuan Quoc Le,  ดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractLow-fat products have been proposed as a substitute for deep fried foods due to their improved shelf life and as a response to consumers’ health concerns with fried foods. Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep fried SCC in this study. The dried semiproduct with various levels of initial moisture content (IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in comparison tests of hardness, volume expansion and sensory evaluation. It was clear that after microwave puffing, the hardness and volume expansion were significantly different at various levels of IMC and AOP. At the suitable IMC, the hardness of SCC without oil was noticeably higher than that of the sample with oil whereas its volume was significantly higher. The AOP had a negative correlation with hardness and volume expansion (%) at a highly significant level (P < 0.01). Hardness and volume expansion had a positive correlation at P < 0.05. The optimum level of IMC for volume expansion of SCC was 21.5% on a wet basis and an AOP at 15% and these could reduce the hardness comparable to the fried SCC. Although the volume expansion of microwave SCC was less than that of fried SCC, the sensory evaluation indicated that microwave heating at the optimum conditions was acceptable by the panelists as a new technique for puffed SCC product, especially in terms of avoiding high oil content. |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
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ที่มา:วารสารวิทยาศาสตร์เกษตรหัวเรื่อง:ข้าวเกรียบกุ้งทำพองด้วยเทคนิคไมโครเวฟ:ผลของความชื้นและปริมาณน้ำมันต่อลักษณะทางกายภาพบางชนิด |
หัวเรื่อง:การปรับปรุงคุณค่าทางโภชนาการของข้าวเกรียบโดยการเติมแป้งเมล็ดฝ้ายไร้ต่อมพิษ ผู้เขียน:เพลินใจ ตังคณะกุล, นางสาวสมจิต อ่อนเหม , นางสาวดวงจันทร์ เฮงสวัสดิ์ สื่อสิ่งพิมพ์:pdf AbstractThe objective of this study was to improve nutritive value ot sassava cracker by substituting 5, 10, 15, 20 and 25% (w/w) of cassava flour with low fat glandless cottonseed flour (GCSF). The result showed that bulk density of cassava cracker fortified with 5-25% were higher but their thickness expansion were less than control cracker. The substitation of 10% GCSF in the mixture of cassava cracker was accepted by the panelists which average acceptability score was 4.0 (like very much). Protein and fat contents of 5-25% GCSF-cassava cracker ranged from 3.69-11.145 and 1.11-3.54%, respectively, compared to those of control cracker which were 1.895 and 2.14% respectively. |
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