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ผลงานตีพิมพ์ในวารสารวิชาการInfluence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starchผู้แต่ง: รัชนี เจริญ,  Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Thepkunya Harnsilawat, Assistant Professor , Dr.Onanong Naivikul, Professor , David Julian McClements, วารสาร:   
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Use of Modified Starch as Fat Replacer in Reduced Fat Coconut Milk Ice Cream) ผู้เขียน:ดร.สมจิต สุรพัฒน์ , Patcharin Rugthavon สื่อสิ่งพิมพ์:pdf AbstractCoconut milk has been added as an ingredient in various Thai food and dessert since ancient times. Coconut ice cream is one of the most popular dessert in Thailand. But nowadays consumers are health conscious and avoid high fat products. So reduced fat coconut ice cream would meet their needs. In this study, the amount of coconut milk fat was reduced to different levels (1-8%) and a carbohydrate-based fat replacer (a-Starch or MT-01) was then added to replace the fat. Samples were kept at –28?C and tested for viscosity, overrun, deforming force, melting rate, pH and sensory evaluation. The results showed that reducing fat level and increasing fat replacer tended to increase the viscosity, overrun and deforming force of ice cream but had no significant effect on the melting rate and pH. When emulsifiers were then added to improve the samples’ quality, sensory evaluations revealed that the ice cream with 1% fat and 0.1% mono- and diglycerides was the most acceptable and had the lowest cost. |
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 Researcherนาย พรเทพ เย็นพิรุณที่ทำงาน:ฝ่ายเทคโนโลยีชีวมวลและพลังงานชีวภาพ สถาบันค้นคว้าและพัฒนาผลิตผลทางการเกษตรและอุตสาหกรรมเกษตร สาขาที่สนใจ:การเตรียมแป้งและเซลลูโลสดัดแปรทางเคมี Resume |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Xanthan Gum on the Quality of Syrup Thickened by Modified Starch during Heating and Storage) ผู้เขียน:ดร.รุ่งนภา พงศ์สวัสดิ์มานิต, รองศาสตราจารย์ , นที ยากาศ, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractIn heating during production and in storage, the reduction in the viscosity of fruit syrup stabilized by starch is a problem in the food industry due to starch degradation, especially in low pH systems. The influence of xanthan gum (Xan) on the rheological properties of syrups with different heating times and during storage was investigated. Blueberry syrups were prepared using 4% total concentration of polysaccharides with different mixing ratios of modified tapioca starch (MTS) and Xan (MTS/Xan = 4/ 0, 3.9/0.1, 3.8/0.2 and 3.7/0.3). The syrups were heated to 90?C and further heated for 20, 40, 60 and 80 min. All formulations with different heating times exhibited lower viscosity with shear rate. Viscosities of the syrups containing Xan were higher than those without Xan. The syrup containing 0.2%Xan (MTS/Xan = 3.8/0.2) obtained from heating at 90?C for 40 min was selected to evaluate the quality change during storage according to the highest sensory scores of thickness and overall liking. The syrup with 0.2% Xan substitution for MTS exhibited higher viscosity and a lower rate of viscosity reduction than that without Xan. Zero-order equations were used for shelf life evaluation of the syrups. Overall liking scores of the syrup with 0.2% Xan before and after storage for 16 wk were not significantly (p>0.05) different and exhibited higher scores than those without Xan. The results suggested that Xan could be used in fruit syrup to enhance quality and stability in terms of viscosity during heating and storage. |
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