ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การพัฒนาอาหารเช้าธัญชาติพร้อมบริโภคที่มีปลายข้าวเจ้าเป็นองค์ประกอบหลักโดยกระบวนการอัดพอง

ผู้เขียน:Pracha Boonyasirikool, Chulaluk 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

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การผลิตอาหารเช้าธัญชาติที่มีข้าวโพดเป็นองค์ประกอบหลัก โดยใช้เครื่องเอ็กซทรูเดอรสกรูคู่

ผู้เขียน:Pracha Boonyasirikool, Chulaluk Charunuch

สื่อสิ่งพิมพ์:pdf

Abstract

The research on production of corn-based breakfast cereal by using Herman Berstorff laboratory Twin Screw Extruder ZE 25 x 33 D was carried out. The objectives were to find out the suitable quantity of soy flour fortified into corn formulate mixture to produce good texture, high nutritional value, low cost and good protein quality product. Breakfast cereal formula R2 350 rpm, in which 16% defatted soy flour was fortified into 77% corn grit 5% sugar 1% CaCO3 1% mixed vitamins and 2% cocoa powder of total weight was obtained by feeding into extruder at 300 g/min feed rate, employing 350 rpm screw speed. The product was coated with chocolate flavoured for sensory evaluation. It gained the highest overall acceptability score 7.33 (9-Point Hedonic Scale) compared to NL.MLO, O.V.T.C and formula R5 350 rpm when tested with out fresh milk and it’s score 6.95 when they were tested with fresh milk. It beared factory cost of 2.40 baht per 25 gms in OPP/Metallite PET with retail price of 5.00 baht or 200 baht per one kilogram or 170.65 baht per 100 gms of protein in the product. Nutritionally, the formula R2 350 rpm contained per 100 gms, 11.72 g or 3.16 g of protein per 100 kg-cal., 1.86 g fat, 4.0 g ash, 1747.8 I. U vitamin A, 0.48 mg vitamin B1, 0.43 mg vitamin B2, 0.37 mg vitamin B6, 2.98 mg niacin, 723.8 mg calcium, and 3.03 mg iron, 119.7g/l apparent density and 3.42 expansion ratio when compared to 9 samples of commercial breakfast cereal which costed 233.30-390.90 baht per one kilogram or 300.50-698.00 baht per 100 gms of protein in product which 4.7-9.2 g or 1.07-2.43 g of protein per 100 kg-cal. The breakfast cereal formula R2 350 rpm was the cheapest in retail price and the highest in nutritional value. Beside it’s protein content (3.16) is above the standard limit regular human food which should contain at least 2.5-3.0 grams of reference protein per 100 kg-cal. The protein quality of the breakfast cereal also showed higher chemical score of lysine , 73 and methionine + cystine, 117 compared to 31 and 165 of corn grit. And the corn-based breakfast cereal contained a very good source of essential amino acids ( >80% of FAO pattern ) except lysine. Thus it can conclude that the corn-based breakfast cereal from this research is high nutritive value, low cost and good for consumption.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 031, Issue 4, Oct 97 - Dec 97, Page 429 - 444 |  PDF |  Page