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| Registros recuperados: 27 | |
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| Pracha Boonyasirikool; Maradee Phongpipatpong; Chulaluck Charunuch; Tavisa Lohana; Vayooha Sontes. |
| corotating twin screw extruder was used together with response surface rnethodology to study the effect of feed moisture content and particle size on the characteristics of corn extrudates.The operating conditions were fixed at screw speed 250 rpm, banel temperature 140'C, fecd rate 16 kg/hr. The independent variables were selected at 4 levels (13.62,15.16, 16.66 and lg.llo/o wb) for feed moisture contents and at 5levels (0.18,0.38,0.84, 1.01, 1.35 mm.) for parriclc sizc. Response variables were expansion ratio, bulk density. breaking force, water absorption index and water solubility index. Regression analysis showed that change in all responses for corn extrudates were promoted by feed moisture content rather than partide size of feed. The seconcl ordcr... |
| Tipo: PhysicalObject |
Palavras-chave: Corn extrudates produced; Characteristics; Particle size; Extruder; Moisture content; อาหารขบเคี้ยว; ผลิตภัณฑ์อาหารเช้า; ข้าวโพดบด; ขนาดอนุภาค; ความชื้น; เครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่; วัตถุดิบ; คุณภาพผลิตภัณฑ์. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5125 |
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| Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch. |
| Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold, Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment. All of... |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257 |
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| Chulaluck Charunuch; Plerncha Tangkanakul; Saovaluk Runggaeng. |
| Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product... |
| Tipo: PhysicalObject |
Palavras-chave: Mulberry; Extruded snack; Antioxidant activity; Phenolic compounds; หม่อน; ฤทธิ์ต้านอนุมูลอิสระ; สารฟีโนลิก; เอ็กซ์ทรูดเดอร์; ผลิตภัณฑ์ขนมขบเคี้ยว; ผลิตภัณฑ์แปรรูปจากข้าว; คุณภาพทางประสาทสัมผัส. |
| Ano: 2006 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5256 |
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| Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe. |
| Optimization conditions for Japanese green tea snack production were investigated using response surface methodology. A central composite design with four independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0, 5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant starch content. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture... |
| Tipo: PhysicalObject |
Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248 |
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| Nipat Limsangouan; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassmaporn Puntaburt. |
| Effect of modified corn grit flour by extrusion process on physical and chemical properties (Expansion ratio, Bulk density, Water absorption index, Water solubility index, Water binding capacity, Swelling power, Viscosity, Rheological and texture profile) in extruded products (Instant cereal beverage and snack foods) were studied with three factors of modified condition (Feed moisture, Screw speed and substitute). The results found that, water solubility index of instant beverage depended on %substitute (higher level will develop good solubility and viscosity). In case of snack foods, the higher level of all factors will make good quality in high expansion, crispness, but low hardness. The proper ratio of %substitute will decrease the stickiness... |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Modified starch; Extruded product; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; ผลิตภัณฑ์อัดพอง; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี; กระบวนการเอกซ์ทรูชัน. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5222 |
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| Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted. |
| Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product... |
| Tipo: Image |
Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136 |
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| Nipat Limsangouan; Pramuan Saithong; Chulaluck Charunuch; Ngamjit Lowithun; Phisamai Srichayet; Kassamaporn Puntaburt. |
| Functional properties of eight kinds of rice (Khao Dawk Mali 105 Rice, Khao Tah Haeng Rice, LeuangPratew Rice, Khao Doi Rice, Purple Rice, Khao Hawm Nin Rice, Sang Yod Rice and Red Hawm Rice) and legume (Black Gram Bean, Mung Bean, Red Kidney Bean, Soybean, Navy Bean, Azuki Bean, Black Soybean and Red Bean) were studied for antioxidant capacity (DPPH radical-scavenging method, ABTS radical cation decolorization assay, total phenolic and anthocyanins content) and the synergistic effects of probiotic microorganism (Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei and Lactobacillus plantarum) growth (Turbidimetrically, probiotic cell count and resistant starch content). The result shown that coloured rice and... |
| Tipo: PhysicalObject |
Palavras-chave: Rice; Legume; Antioxidant capacity; Probiotic; Prebiotic; ข้าว; ถั่ว; ความสามารถในการต้านอนุมูลอิสระ; จุลินทรีย์สุขภาพ; พรีไบโอติก; การเจริญเติบโตของจุลินทรีย์. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5242 |
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| Registros recuperados: 27 | |
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