Consulta: subjectFacets:"Snack"
Registros recuperados: 6
Data/hora: 10/06/2024 19:09:30

Addition of powdered shrimp in the formulation of snacks
Provedor de dados: 124
Autores: Costa,Janaina de Paula da; Oliveira,Dalany Menezes; Marques,Diego Rodrigues; Monteiro,Antonio Roberto Giriboni; Costa,José Maria Correia da.
ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Snack; Litopenaeus vannamei; Sensory acceptability.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387

อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก
Provedor de dados: 106
Autores: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate  from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates  in snack production using response surface methodology(RSM) and box-behnken experimental design. The results  had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit...
Tipo: PhysicalObject
Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245

สภาวะที่เหมาะสมในการพัฒนาผลิตภัณฑ์พองกรอบผสมผงชาเขียวญี่ปุ่นเพื่อสุขภาพ
Provedor de dados: 106
Autores: 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

การพัฒนาและผลิตผลิตภัณฑ์ขนมขบเคี้ยวเพื่อการควบคุมและป้องกันโภชนาการเกินในเด็ก
Provedor de dados: 106
Autores: Nednapis Vatanasuchart; Plernchai Tangkanakul; Wandee Sudtinarakorn; Chulaluck Charunuch; Nipat Limsangouan; Payom Auttaviboonkul; Wanchai Worawattanamateekul; Natthorn Intawiwat.
Tipo: PhysicalObject
Palavras-chave: Product; Development; Snack; โภชนาการ; เด็ก; ผลิตภัณฑ์ขนมขบเคี้ยว; พฤติกรรมการบริโภค; ภาวะโภชนาการ; เครือข่ายความร่วมมือ; การถ่ายทอดเทคโนโลยี.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5255

Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production
Provedor de dados: 106
Autores: Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite  design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. 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 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio);  0.48 ± 0.01 g/ml (bulk density);  3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g  (antioxidant activity); 3.02  ± 0.25 mg...
Tipo: PhysicalObject
Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260

Production of crispy bread snacks containing chicken meat and chicken meat powder
Provedor de dados: 42
Autores: CAKMAK,HULYA; ALTINEL,BURAK; KUMCUOGLU,SEHER; KISLA,DUYGU; TAVMAN,SEBNEM.
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Baguette; Chicken meat; Quality; Snack; Storage.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602387