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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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| Plernchai Tangkanakul; Payom Auttaviboonkul; Patcharee Tungtrakul; Mantana Ruamrux; Chidchom Hiraga; Kanjanarat Thaveesook; Montatip Yunchalad. |
| Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and... |
| Tipo: PhysicalObject |
Palavras-chave: Fish powder; Thai curry; Thai dishes; Processed foods; Calcium; Canned concentrated; Seasoning stock; Nam Ya Pla; Kaeng Som; Kaeng Tai Pla; Kaeng Kua Fag; Kaeng Tae Po; แกงไทย; อาหารไทย; ผงปลา; ผลิตภัณฑ์อาหารบรรจุกระป๋อง; เครื่องปรุงรส; คุณภาพทางประสาทสัมผัส; องค์ประกอบทางเคมี. |
| Ano: 2005 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2639 |
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| Somsamorn Gawborisut; Araya Aromrit. |
| The experiment was designed to investigate the effect of antibacterial agents including sodium lactate, sodium acetate, and sodium triphosphate at the equal concentration of 10% (w/w) on quality characteristics and shelf-life of headless giant freshwater prawns. The prawns were dipped (2 minutes) in each antibacterial solution and stored in ice. Quality characteristics including psychrotrophic bacteria, mesophilic bacteria, surface color, muscle hardness, muscular pH, total volatile base nitrogen, and sensorial scores (appearance, odor, hand-feel texture, and overall acceptability) were measured on day 0, 4, 8, 12, 16, and 20 after storage. All antibacterial agents had no effect on surface color, muscular pH, muscle hardness, odor, and hand-feel texture of... |
| Tipo: Collection |
Palavras-chave: Giant freshwater prawn; Antibacterial agent; Quality characteristics; กุ้งก้ามกรามหักหัวแช่น้ำแข็ง; สารยับยั้งแบคทีเรีย; โซเดียมแลคเตท; โซเดียมอะซีเตท; ลักษณะเชิงคุณภาพ; คุณภาพทางประสาทสัมผัส; อายุการเก็บรักษา. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5549 |
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| Sumran Srichomporn; Thamrongsilpa Pothisoong; Somchai Piyapanthawanon; Narongchai Boonsri; Kittisak Srichomporn. |
| Five popcorn varieties were tested for their quality at the National Corn and Sorghum Research Center in 2009. The objective is to choose the high potential popcorn variety for sugar-butter flavor popcorn snack as a commercial product. The experiment laid out in RCBD, composed of 5 treatments with 4 replications. The quality under investigation including, popping percentage, expansion volume, flake size, grain moisture, germinal and abgerminal thickness, grain size, flake type, flake color and taste score. The result found that Five stars popcorn, a commercial popcorn variety gave the best quality followed by pearl popcorn composite. It had 98 percent of popping percentage, 37 mg/g of expansion volume, 7.5 ml/grain of flake size, 274 micron of abgerminal... |
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Palavras-chave: Popcorn; Popping quality; ข้าวโพดคั่ว; การคั่ว; คุณภาพ; อาหารว่าง; ผลิตภัณฑ์เชิงพาณิชย์; คุณภาพทางประสาทสัมผัส; พันธุ์. |
| Ano: 2010 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4686 |
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