Search Result of "legume"

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ผลงานตีพิมพ์ในวารสารวิชาการ

Identification and resistant characterization of legume sourcesagainst Meloidogyne incognita

ผู้แต่ง:ImgDr.Pornthip Ruanpanun, Assistant Professor, ImgDr.Prakit Somta, Associate Professor,

วารสาร:

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การประชุมวิชาการ

Functional Properties of Thai Rice and Legume

ผู้แต่ง:ImgDr.Nipat Limsangouan, ImgDr.Pramuan Saithong, ImgMrs.Chulaluck Charunuch, ImgMs.Ngamjit Lowithun, ImgDr.Phisamai Srichayet, ImgMs.Kassamaporn Puntaburt,

การประชุมวิชาการ:

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ผลงานตีพิมพ์ในวารสารวิชาการ

QTL analysis of domestication syndrome in zombi pea (Vigna vexillata), an underutilized legume crop

ผู้แต่ง:ImgDachapak, S, ImgTomooka, N, ImgDr.Prakit Somta, Associate Professor, ImgNaito, K, ImgKaga, A, ImgDr.Peerasak Srinives, Professor,

วารสาร:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Functional Properties of Cereal and Legume Based Extruded Snack Foods Fortified with By-Products from Herbs and Vegetables)

ผู้เขียน:Imgดร.นิพัฒน์ ลิ้มสงวน, ImgMakiko Takenaka, ImgItaru Sotome, ImgKazuko Nanayama, Imgนางจุฬาลักษณ์ จารุนุช, ImgSeiichiro Isobe

สื่อสิ่งพิมพ์:pdf

Abstract

This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity (3.61-13.07%) and phenolic content (4.54-29.75%), but substantially decreased the resistant starch content (89.17-96.33%) for all extruded products. The extrusion process was suitable to produce functional snack foods, while retaining their antioxidant capacity.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 2, Mar 10 - Apr 10, Page 271 - 279 |  PDF |  Page 

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