Search Result of "full fat soy flour"

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ผลงานตีพิมพ์ในวารสารวิชาการ

Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour

ผู้แต่ง:ImgMrs.Chulaluck Charunuch, ImgMr.Kritsana Temtrakool, ImgSaovaluk Runggaeng, ImgUrai Paosungthong, ImgDr.Warunee Varanyanond,

วารสาร:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco)

ผู้เขียน:Imgนายสมชาย ประภาวัต, Imgนางสาวดวงจันทร์ เฮงสวัสดิ์, ImgTavidsa Lohana

สื่อสิ่งพิมพ์:pdf

Abstract

Snacks were prepared from full fat soy flour or composite flour1 (full fat soy flour adding 25% of rice flour) or composite flour2 (full fat soy flour adding 25% of rice flour and 10% of defatted sesame flour) or composite flour3 full fat soy flour adding 15% of mungbean flour, 25% of rice flour and 5% of defatted sesame flour). The 10, 20, 30 and 40% of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village texturizer. The average score from sensory evaluation of these snacks in terms of color, flavor, texture and acceptability showed that coated barbecue snacks made from composite flour1 or composite flour3 without or with adding 10% of nata de coco pressed cake were accepted in the level of like very much when compared with the rest of the samples (p<0.05). The protein and fat contents of four accepted coated barbecue snacks ranged from 24.10 - 26.39% and 23.59 - 26.49%, respectively. The crude fiber content of the accepted coated barbecue snacks made from composite flour1 and composite flour1 adding 10% of nata de coco pressed cake were increased from 1.69 to 2.47% (46.15%) and from 2.45 to 3.58% (46.12%) in snacks made from composite flour3 and composite flour3 adding 10% of nata de coco pressed cake, respectively. The increasing of crude fiber in the snacks were due to the added nata de coco pressed cake in the composite flour1 and composite flour3 before snack making. The protein quality of four accepted coated barbecue snacks showed higher chemical score of methionine + cystine ranged from 74 - 80%, compared to chemical score 69% of coated barbecue snack made from full fat soy flour. These were due to the added flours such as rice flour and defatted sesame flour which are rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 2, Apr 00 - Jun 00, Page 289 - 299 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour)

ผู้เขียน:Imgนางจุฬาลักษณ์ จารุนุช, Imgนายกฤษณะ เต็มตระกูล, ImgSaovaluk Runggaeng, ImgUrai Paosungthong, Imgดร.วารุณี วารัญญานนท์

สื่อสิ่งพิมพ์:pdf

Abstract

A village texturizer has been developed in this study to produce healthy protein and snack food products from full fat soy flour. Owing to its uncomplicated technology, lower operating and maintenance costs, this machine could be used effectively at its optimum pressure and temperature to produce food products for small–scale industry. Full fat soy flour was produced with low heat treatment and used as a raw material in the production of healthy protein and snack foods. For protein food, the production conditions were varied as: full fat soy flour:sesame residue of 100:0, 90:10; temperature of 180, 200, 220 ?C; pressure of 5 and 7 bar. On the other hand, the production conditions for snack foods were varied as: full fat soy flour:tapioca flour of 20:80, 30:70; temperature of 150 , 170 ?C; pressure of 3, 5 and 7 bar . The products were then evaluated in terms of appearance, water holding capacity (only protein food), texture (hardness and chewiness / crispiness) and sensorial quality. The results showed that the production of protein food should be conducted using high full fat soy flour (100%), suitable pressure (5 bar) and not too high temperature (180?C) in order to get the best product with good shape, colour and texture. In contrast, the production of snack food should be conducted using low full fat soy flour (20%), low temperatme (150?C) and high pressure (7 bar) to get the smooth circular shape and good color with high expansion. Furthermore, both finished products were evaluated in terms of the nutrition labeling, which was fitted for protein and snack foods.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 040, Issue 6, Jul 06 - Dec 06, Page 101 - 107 |  PDF |  Page 

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ที่มา:American Soybean Association

หัวเรื่อง:การพัฒนาผลิตภัณฑ์จากแป้งถั่วเหลืองชนิดไขมันเต็ม เพื่อใช้ในการทำผลิตภัณฑ์โปรตีนและอาหารว่างสุขภาพ เพื่ออุตสาหกรรมขนาดเล็ก

หัวหน้าโครงการ:Imgนางจุฬาลักษณ์ จารุนุช

ผู้ร่วมโครงการ:Imgนายกฤษณะ เต็มตระกูล, Imgนางอุไร เผ่าสังข์ทอง, Imgดร.วารุณี วารัญญานนท์

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of High Protein Snack from Defatted Glandless Cottonseed Flour)

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgDuangchan Hengswadi, ImgTavidsa Lohana, Imgนายสมโภชน์ ใหญ่เอี่ยม

สื่อสิ่งพิมพ์:pdf

Abstract

Glandless cottonseed snacks were prepared by using village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, mungbean flour, defatted sesame flour, rice flour, wheat flour and cassava starch, The average score from sensory evaluation of eleven different formulations of glandless cottonseed snacks in term of color, flavor, texture and acceptability showed that four formulae of glandless cottonseed snacks which were formula number 3, 4, 9 and 11 (formula number 3 and 4 made from defatted glandless cottonseed flour adding 30 and 35% of full fat soy flour, and both adding 10% mungbean flour, 5% defatted sesame flour, 5% rice flour; formula number 9 and 11 made from defatted glandless cottonseed flour adding 30 and 40% of full fat soy flour and both adding 10% mungbean flour, 5% defatted sesame flour, 2.5% wheat flour and 2.5% cassava starch) were not significantly different and were the best accepted compared with the rest of the samples. The protein and fat contents of the best four accepted glandless cottonseed snacks ranged from 35.79-36.47% and 25.11-28.89%, respectively. The protein quality of the best four accepted glandless cottonseed snacks showed higher chemical score of lysine 76-82%, compared to 67% of snack made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour, mungbean flour which were rich in lysine, and added flour such as defatted sesame flour, rice flour and wheat flour were rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 3, Jul 96 - Sep 96, Page 400 - 408 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การพัฒนาอาหารเช้าธัญชาติพร้อมบริโภคที่มีปลายข้าวเจ้าเป็นองค์ประกอบหลักโดยกระบวนการอัดพอง

ผู้เขียน:ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

Seven formulas of broken rice - based breakfast cereal were carried out by extrusion process. This development was done to obtain products with good texture, high nutritional value and protein quality. Formula Q met the criteria and composed of 10 % defatted soy flour and 6 % full fat soy flour added into 75 % broken rice, 5 % sugar, 2.5 % cocoa powder, 1 % mixed vitamins and minerals, 0.5 % CaCO3, and fortified with lysine amino acid 0.25 % of the total ingredients. Breakfast cereal formula Q displayed greater nutritional values than other ten commercial brands. Composition of formula Q improved protein quality by obtaining greater content of lysine and methionine plus cystine. Amounts of all essential amino acids were at least 80 % of the values recommended by FAO / WHO 1973. And formula Q provided protein content of 11.8 % or 3.02 g protein per 100 kcal which greater than standard requirement for regular human food which should be at least 2.5 - 3.0 g. Comparing nutrient values from consuming breakfast cereal formula Q to get 2,000 kcal, consumers would receive nutrients accounted to 80 - 700 % of Thai RDI recommended values, however with the exception of fat content, vitamin B6, Na and K that existed 40 - 60 % of Thai RDI recommended values. Sensory evaluation was conducted to compare formula Q with 2 highly accepted commercial breakfast cereals and the other product produced by Institute of Food Research and Product Development. Formula Q demonstrated no significant difference in taste, texture and overall acception when tested without fresh milk. Together with fresh milk only score of texture that formula Q was significantly different from the 2 commercial breakfast cereals.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 3, Jul 99 - Sep 99, Page 415 - 429 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การผลิตอาหารขบเคี้ยวจากแป้งข้าวกล้องโดยใช้เครื่องวิลเลจเทคเจอร์ไรเซอร์

ผู้เขียน:Imgนายสมชาย ประภาวัต

สื่อสิ่งพิมพ์:pdf

Abstract

Seven formulae (formula 1 ? 7) of snack food were produced from brown rice flour; brown rice flour containing full fat soy flour and defatted sesame flour by using the village texturizer. The average score from sensory evaluation of seven different products in terms of color, flavor, texture and overall acceptability showed that brown rice snack formula 6 (prepared from brown rice flour adding 40.5% full fat soy flour and 4.5% defatted sesame flour by weight) and 7 (prepared from 45.0% full fat soy flour and 5.0% defatted sesame flour by weight) were accepted in the level of like moderately when comparing to the other samples (p < 0.05). The accepted brown rice snack formula 7 was coated with 8 and 10% barbecue flavor by weight. The result from sensory evaluation showed that brown rice snack formula 7 coated with 8% and 10% barbecue flavor by weight are not different in terms of color, odor, taste, texture and acceptability (p > 0.05) and the scores trend to the level of like very much. The protein and fat contents of the accepted brown rice snack formula 7 coated with 8% barbecue flavor were 13.42 and 24.00% on dried weight basis, respectively, while the protein and fat contents of brown rice snack formula 1 coated with 8% barbecue flavor were 4.90 and 21.20% on dried weight basis, respectively. The protein quality of the accepted brown rice snack formula 7 coated with 8% barbecue flavor showed higher chemical score of lysine 95% compare to 58% brown rice snack formular 1 coated with 8% barbecue flavor. The increasing of protein and essential amino acid lysine content in the accepted brown rice snack formula 7 coated with 8% barbecue flavor were due to the added full fat soy flour and defatted sesame flour, which were rich in protein especially full fat soy flour whose protein was rich in essential amino acid lysine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 4, Oct 99 - Dec 99, Page 630 - 639 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ศึกษาการทำอาหารขบเขี้ยวจากถั่วนิ้วนางแดง โดยใช้เครื่องคุกเกอร์เอ็กซ์ทรูดเดอร์สกรูคู่

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgPracha Boonyasirikool, ImgChulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

Rice bean snacks were prepared by using a twin screw extruder ZE 25x33 D. They were prepared from rice bean flour, rice bean flour adding mungbean flour, black gram flour, rice flour, wheat flour, cassava starch, corn grit and full fat soy flour. The average score from sensory evaluation of seventeen formulae of rice bean snacks in terms of color, flavor, texture and acceptability showed that two formulae of rice bean snack which were formulae number 9 prepared from rice bean flour adding 20.0% rice flour, 2.5% wheat flour and 20.0% corn grit ; rice bean snack formulae number 14 prepared from rice bean flour adding 23.8% black gram flour, 21.4% rice flour, 21.4% corn grit and 4.8% full fat soy flour, respectively, were best accepted by the panelists when compared with the rest of the samples. The protein content of the best accepted two formulae (formulae number 9 and 14) of rice bean snack were 15.23 and 16.25% and fat content were 9.10 and 11.95% on dried basis, respectively. The protein quality of the best accepted two formulae of rice bean snack (formulae number 9 and 14) showed higher chemical score of methionine + cystine, 94 and 97% and higher PER ranged from 1.92 ? 0.13 and 2.00?0.11, compared to 69% of rice bean snack formula number 1 and 12 prepared from rice bean flour alone and rice bean flour adding 4.8% full fat soy flour, respectively, and the PER were 1.60?0.19 and 1.76?0.12 while the PER of casein was 2.50?0.17.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 2, Apr 96 - Jun 96, Page 200 - 210 |  PDF |  Page 

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Researcher

นางสาว เสาวลักษณ์ รุ่งแจ้ง

ที่ทำงาน:ฝ่ายผลิตทดลอง สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

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นาย กฤษณะ เต็มตระกูล

ที่ทำงาน:ฝ่ายวิศวกรรม สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production of Kaset Protein from Defatted Glandless Cottonseed Flour)

ผู้เขียน:Imgนายสมชาย ประภาวัต, ImgDuangchan Hengswadi, ImgYaowadi Kuptapun, ImgYenchai Titathan, Imgนางสาวสมจิต อ่อนเหม, Imgนายสมโภชน์ ใหญ่เอี่ยม

สื่อสิ่งพิมพ์:pdf

Abstract

Six formulae of defatted glandless cottonseed Kaset protein were prepared by using the village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, defatted groundnut flour, defatted sesame flour and L-methionine. The six formulae of defatted glandless cottonseed Kaset protein were used for sensory evaluation in the form of snack and three kinds of Thai dishes: kang-pa, kuay-teuw-pad-kee-mao, pad-prik-sod. The average score from sensory evaluation of six different formulations of defatted glandless cottonseed Kaset protein in term of color, flavor, texture and acceptability showed that three formulae of defatted glandless cottonseed snacks which were formula number 3, 5 and 6 (formula number 3, 5 and 6 made from defatted glandless cottonseed flour adding 25%, 35%, 40% of full fat soy flour and 20%, 10%, and 5% of defatted sesame flour by weight, respectively and the 0.45% of L-methionine was added in defatted glandless cottonseed Kaset protein formula number 6) were the best accepted in the level of like very much (p >0.05). The protein and fat contents of the three accepted defatted glandless cottonseed Kaset protein ranged from 44.44 - 45.93% and 23.19-25.11% on dry weight basis, respectively. The protein quality of the three accepted defatted glandless cottonseed Kaset protein showed higher chemical score of lysine and methionine + cystine ranged from 73-84% and 83-100%, respectively and PER ranged from 2.14 ? 0.11 - 2.36 ? 0.11, compared to chemical score 69%, 77% and PER 1.87 ? 0.07 (PER of casein = 2.50 ?0.21) of Kaset protein made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour and defatted groundnut flour which were rich in lysine content and the added L-methionine. The added defatted sesame flour was rich in methionine + cystine content.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 2, Apr 99 - Jun 99, Page 284 - 293 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:คุณค่าทางโภชนาการของเกษตรโปรตีนจากแป้งถั่วเหลืองชนิดไขมันเต็มซึ่งผลิตโดยเครื่องวิลเลจเทคเจอร์ไรเซอร์

ผู้เขียน:Imgนางสาวเยาวดี คุปตะพันธ์, Imgนายสมชาย ประภาวัต, ImgPongsri Jittanoota, Imgดร.วันเพ็ญ มีสมญา, Imgนางสาวดวงจันทร์ เฮงสวัสดิ์, ImgVipaporn Na-Thalang

สื่อสิ่งพิมพ์:pdf

Abstract

The protein quality of three Kaset Protein formulae from full fat flour, full fat soy flour fortified by adding 1% DL-methionine, full fat soy flour with adding 25% defatted sesame flour prepared by using village texturizer were evaluated for their nutritive values. The results showed that protein content of Kaset Protein from unfortified and fortified full fat soy flour ranged from 46.13-47.39% on dried weight basisand fat content ranged from 17.59-26.07 on dried weight basis. The essential amino acid analysis of all investigated Kaset Protein indicated that methionine + cystine was the limiting amino acids of Kaset Protein from full soy flour alone when compared with the other two formulae of Kaset Protein. However, protein quality of Kaset Protein evaluated by rat bioassay showed statistical significant difference (p<=0.05) from the other two formulae for the Kaset Protein from full fat soy flour fortified by adding 1% DL-methionine with its PER was 2.75. The PER of Kaset Protein from fat soy flour alone was only 2.01 while the PER of casein was 2.50. The NPU, BV and TD of these fortified Kaset Protein were ranging from 65.20-75.54%, 74.97-86.11%, 86.97-87.74%, respectively but for unfortified Kaset Protein were 67.89%, 77.73% and 87.34%, respectively while these values from casein were 73.41%, 80.68% and 90.99%, respectively. The result from this study suggested that DL-methionine and defatted sesame flour were good sources for protein fortification to improving the protein quality of Kaset Protein from full fat soy flour.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 025, Issue 4, Oct 91 - Dec 91, Page 450 - 457 |  PDF |  Page 

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Researcher

นาง อุไร เผ่าสังข์ทอง

ที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

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นาง จุฬาลักษณ์ จารุนุช

ที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

สาขาที่สนใจ:การพัฒนาผลิตภัณฑ์อาหารด้วยกระบวนการเอกซ์ทรูชัน

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ดร. วารุณี วารัญญานนท์

ที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

สาขาที่สนใจ:การแปรรูปและการถนอมอาหาร, การแปรรูปถั่วเหลือง ข้าว, การใช้เทคโนโลยีสะอาดในอุตสาหกรรมอาหาร

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