Data/hora: 12/06/2024 13:26:04

Provedor de dados: | 106
País: | Thailand

Título:

การทดลองผลิตอาหารเช้าสำเร็จรูปจากแป้งข้าวกล้องและผลไม้

Production of rice flour fruit based breakfast cereal

Autores: | Rasamee supasri; Pornsuk Manasiripen; Porntip Charoentormwat; Pacharee Sotanasomboon.
Data: | 2011-03-30
Ano: | 1989
Palavras-chave: | Breakfast cereal; Brown rice flour; Fruit; Ready to eat flaked products; Pumkin; Mango; Banana; Sensory testing; ผลิตภัณฑ์อาหารเช้าสำเร็จรูป; อาหารว่าง; แป้งข้าวกล้อง; ฟักทอง; มะม่วง; กล้วยไข่; ผลไม้; กระบวนการผลิต; องค์ประกอบทางเคมี; คุณภาพทางด้านประสาทสัมผัส; ความชอบของผู้บริโภค.
Resumo: | Ready-to-eat flaked products, both plain and sugar coated, were produced from the mlxture of brown rice flour and pumpkin or mango or banana, all in cooked powder forms, by using the processes comprising peI let lzlng, flaking and deep-frying. Right stage of rlpening for banana (Kai variety), to develop its fragrance, rdas lnvestigated by the change of peel color indes. Five minutes blanching could prevent browning development in banana pulp. Chemical comPositions of fruit powders and pregelatinized rice flour were analysed. Good pelletizing operation could be obtained from the mixture containing less than 50 I frui t powder. euant i ty and distribution of moisture played an important role throughout the process. chemical compositions of finished products including proximate compositions, Aw,Nacl, total and reducing sugars, vitamin B1 and 92 $rere analysed and compared to those of corn flakes. Color of both the products and the corn flakes were Shelf-l ife testing and sensory evaluation of the measured as weII. f ini shed products rrere conducted at 0, 3 and 6 months storage time. Average preference scores of the product's qual t ty characters, as snack and breakfast cereal, were between dislike slightty and like moderately and decreased as storage time lncreased. Three months storage gave the products with no rancld odor and slightly change in the scores. r4s snack. the product wtth more yellow color galned more preference. As storage time lncreased, sugar coatlng tended to decrease the color preference and caused differences In taste preference as well. Fruit wt Lh stronger fagrance provi ded better aromat i c product . producL from mango gained the highest taste preference, whereas those from banana and pumpkln gained the respective lower preferences. As breakfast cereal. products from mango and banana gained more preferences than those from pumpkin for all quality characters. As storage time increased, the preferences to the crunchy texture of the coated products decreased due to higher moisture content accumulated ln the products. On conclusion, as both snack and breakfast cereal. the tasters preferred the products from mango and banana to those from pumpkin and plain products to sugar coated ones.
Tipo: | PhysicalObject
Idioma: | Thailandês
Identificador: | http://anchan.lib.ku.ac.th/agnet/handle/001/2634
Formato: | 3 l.

Fonte:

ลิขสิทธิ์เป็นของเจ้าของบทความแต่เพียงผู้เดียว

สงวนลิขสิทธิ์ตามพระราชบัญญัติลิขสิทธิ์ พ.ศ. 2537

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