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 Researcherนางสาว ช่อลัดดา เที่ยงพุกที่ทำงาน:ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:การเเปรูปผัก และผลไม้ การศึกษาอายุการเก็บ Resume |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean) ผู้เขียน: นางจุฬาลักษณ์ จารุนุช ,  Pracha Boonyasirikool, Chowladda Tiengpook สื่อสิ่งพิมพ์:pdf AbstractPreparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results showed that the differences in particle size of corn grit were not significant effect (p > 0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein were significant effect (p ? 0.05) on the protein content and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity). The highest acceptable product consists of particle size of corn grit equaled to 13 mesh and the composition between corn grit and isolated soy protein equaled to 84:10 which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming. |