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ที่มา:สถานทูตฝรั่งเศสประจำประเทศไทยหัวเรื่อง:การทดลองและทำนายการแพร่ของกลิ่นจากนมถั่วเหลืองสูตรต่างๆ หัวหน้าโครงการ: ดร.วิชชา ตรีสุวรรณ |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Feasibility Study on Snack Production by Using Dietary Fiber Concentrate from Soymilk Residue) ผู้เขียน:นางกุลวดี ตรองพาณิชย์,  Pracha Boonyasirikool, Sumalai Srikumlaitong, Chowladda Taengpook, Udom Kanjanapakornchai สื่อสิ่งพิมพ์:pdf AbstractThe production of high dietary fiber snack was studied by using corn grit and broken rice as the bases and composed of dietary fiber concentrates (DFC) from soy milk residue which were defatted and nondefatted. The amounts of the dietary fiber concentrates were 5 %, 10 % and 15 %, respectively. The mixtures were extruded by using a twin screw extruder. It was found that the total dietary fiber and the protein contents of the snack samples were increased with the increasing quantity of the DFC in the products. The snack samples that contained 5 % DFC were equal to or even more bulky than the control sample and more bulky than the snack samples that contained 10 % DFC and up . The results were confirmed by measuring the bulk density of the snacks. From the color measurement of the snack samples, it was found that the lightness (L*) of the snacks were decreased with the increasing amount of DFC in the samples. Snacks made from corn grit as the base had a golden yellow color, while snacks made from broken rice as the base were white. From the sensory evaluation, it was found that there was no significant difference in the preferential scores in color, odor and taste between the snack samples that contained 5 – 15 % DFC and the control sample at p < 0.05. However, adding DFC in the snacks could improve the snack’s texture as the texture preferential scores of all the snack samples which contained 10 %DFC were higher than of the control ones. The high dietary fiber snacks made from the defatted DFC contained more protein and total dietary fiber than the snacks made from the non-defatted DFC. |
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