Consulta: creatorFacets:"Warunee Varanyanond"
Registros recuperados: 7
Data/hora: 09/06/2024 06:14:21

Accumulation of gamma-aminobutyric acid (GABA) in non-waxy and waxy rice germ during water soaking
Provedor de dados: 106
Autores: Patcharee Tungtrakul; Warunee Varanyanond; Vipa Surojanametakul; Ladda Wattanasiritham.
Rice germ contains protein, vitamins, minerals, dietary fiber and gamma-aminobutyric acid (GABA). GABA has been proved to be effective for lowering the blood pressure of human being. It has neurotransmission functions and tranquilizer effects. determination of GABA in rice germ and brown rice were investigated by using low-amylose, high-amylose and waxy rice cultivars. Percentage of germ weight showed no relation to the GABA content. The amount and patterns of the GABA accumulation varied depending on the cultivar. GABA content in most of rice varieties increased during incubation. The accumulation of gamma-aminobutyric acid (GABA) in non-waxy and waxy rice germ during water soaking were determined by using 14 different cultivars. Water soaking can enrich...
Tipo: PhysicalObject
Palavras-chave: Accumulation; GABA; Rice germ; Gamma-aminobutyric acid; Waxy rice; ข้าวเจ้า; ข้าวเหนียว; คัพภะ; กรดแกมมา-แอมิโนบิวเทริก; การแช่น้ำ.
Ano: 2006
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5140

Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle
Provedor de dados: 106
Autores: Vipa Surojanametakul; Patcharee Tungtakul; Warunee Varanyanond; Rasamee Supasri.
This research was conducted to investigate the effects of partial replacement o rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss then those prepared from pure rice flour (the control). Besides, the products added with starch contained higher...
Tipo: PhysicalObject
Palavras-chave: Noodle; Partial replacement; Rice flour; Starches; Physicochemical properties; Sensory properties; Sen Lek; ก๋วยเตี๋ยวเส้นเล็ก; กระบวนการผลิต; การทดแทน; แป้งข้าวเจ้า; สตาร์ช; คุณภาพทางเคมีกายภาพ; คุณภาพทางประสาทสัมผัส.
Ano: 2000
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2636

ผลการโม่เปียก โม่แห้ง และโม่แบบผสมต่อสมบัติแป้งข้าว
Provedor de dados: 106
Autores: Patcharee Tungtrakul; Onanong Naivikul; Vipa Surojanametakul; Warunee Varanyanond.
This work aims to reduce energy and water consumption, according to the green technology concept, in conventional washing and by wet milling processes for rice flour production. Modified processing with moist tempering of rice to 25% (w/w) water prior to dry milling was carried out to produce rice flour. Pasting properties of the obtained flour were comparable with those of the flour produced by wet and dry milling. However, physical properties were in the middle between those of the flour from wet and dry milling.
Tipo: PhysicalObject
Palavras-chave: Wet-milled rice flour; Dry-milled rice flour; Modified dry-milled rice flour; Rice flour; แป้งข้าวเจ้า; การโม่เปียก; การโม่แห้ง; การโม่แบบผสม; กระบวนการผลิต; คุณภาพทางเคมี; คุณภาพทางกายภาพ.
Ano: 2004
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2632

Use of dry-milled rice flour for rice noodle production
Provedor de dados: 106
Autores: Patcharee Tungtrakul; Vipa Surojanametakul; Rasamee Supasri; Warunee Varanyanond.
Broken rice was used for the production of dry-milled flour (pin milling). The physicochemical properties and the suitability of the flour for making rice noodle were investigated. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. The swelling power and solubility index of the flour increased with the decrease of particle sizes. Rapid viscosity analysis indicated that the gelatinization temperature of the flour with smaller particle size was lower than that with larger size. The larger particle size flour exhibited lower peak, breakdown, and final viscosity. The texture of the rice noodle made from flour fraction of 75 μm particle size gave the highest tensile...
Tipo: PhysicalObject
Palavras-chave: Dry milling; Dry-milled rice flour; Rice noodle; ผลิตภัณฑ์ก๋วยเตี๋ยว; แป้งข้าว; ปลายข้าว; การบดแบบแห้ง; เครื่องบดแบบเข็ม; ขนาดอนุภาคแป้ง; คุณภาพทางเคมี; คุณภาพทางกายภาพ; คุณภาพด้านเนื้อสัมผัส.
Ano: 2004
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2633

การจัดการอาหาร: การวิเคราะห์จุดสำคัญในความปลอดภัยระหว่างการปรุงอาหารของครอบครัวชาวนาไทย
Provedor de dados: 106
Autores: Bryan, Frank L.; Bulan Phithakpol; Warunee Varanyanond; Chakamas Wongkhalaung; Payom Auttaviboonkul.
Tipo: PhysicalObject
Palavras-chave: Food Handling; Hazard analysis; Critical control point; Food prepared; Households; Rice-farming village; การจัดการอาหาร; การวิเคราะห์; ความปลอดภัยของอาหาร; การปรุงอาหาร; การปนเปื้อนจุลินทรีย์; จำนวนเชื้อจุลินทรีย์; ครอบครัว; ชาวนาไทย.
Ano: 1986
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2629

Development of Sen Yai and Mee from dry-milled rice flour
Provedor de dados: 106
Autores: Warunee Varanyanond; Vipa Surojanametakul; Patcharee Tungtakul; Rasamee Supasri; Chouw Imprasit.
Broken rice was used for the production of dry-milled flour by grinding on Pin Mill. Particle sizes distribution of the resulting flour shown that major portion was coarse flour. Physicochemical properties of the flour with differing particle sizes were investigated and utilized as raw material in rice noodle production; Sen Yai and Sen Mee. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. Water absorption index (WAI) and water solubility index (WSI) were greater for fine flour. Fine flour also possessed high value of lightness (L*) and low yellowness (b*). Rapid visco analysis indicated that fine flour had lower gelatinization temperature while higher peak...
Tipo: PhysicalObject
Palavras-chave: Dry-milled flour; Rice noodle; Rice flour; Sen Yai; Sen Mee; ผลิตภัณฑ์ก๋วยเตี๋ยว; เส้นหมี่; เส้นใหญ่; การพัฒนาผลิตภัณฑ์; แป้งข้าว; ปลายข้าว; แป้งข้าว; การบด; คุณภาพทางกายภาพ; คุณภาพทางเคมี; คุณภาพทางด้านเนื้อสัมผัส.
Ano: 2000
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2631

Product development of full fat soy flour to produce healthy protein and snack food for small-scale industry
Provedor de dados: 106
Autores: Chulaluck Charunuch; Kritsana Temtrakool; Saovaluk Runggaeng; Urai Paosungthong; Warunee Varanyanond.
Village texturizer has been constructed in this research for developing healthy protein and snack food products from full fat soy flour. Owing to uncomplicated technology, lower production and maintenance cost, this machine which operating with optimum pressure and temperature to make the food products cook and puff is suitable for application in small2scale industry. The construction has developed into 2 categories ; 1) use stainless steel in stead of mild steel for safety of food and 2) modify the machine from manual operation to automatic with pneumatic system for the convenient and easy operation at constant time and pressure. In the experiment, full fat soy flour was produced with low heat treatment and use as raw material in the production of healthy...
Tipo: Image
Palavras-chave: Full fat soy flour; Protein food; Snack food; Village texturizer; ขนมขบเคี้ยว; แป้งถั่วเหลืองไขมันเต็ม; โปรตีนเืพื่อสุขภาพ; การพัฒนาผลิตภัณฑ์; อุตสาหกรรมขนาดเล็ก; เครื่องวิลเลจเทคเจอร์ไรเซอร์.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5126