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	Provedor de dados 106 (4) Autor Chowladda Teangpook (4) Chulaluck Charunuch (2) Jaroowan Siripanporn (1) Kunya Sutjaritvongsanond (1) Pracha Boonyasirikool (1) Saowaluk Rungchang (1) Somchit Onhem (1) Sompoch Yaieiam (1) Vayuh Sonted (1) Wattana Wirivutthikorn (1) Yuwadee Peerapornpisal (1) Mais... Palavra-chave Extrusion process (2) กรรมวิธีการผลิต (2) การทดสอบทางประสาทสัมผัส (2) Anemia (1) Brown fragrance rice (1) Corn (1) Double drum dryer (1) Flavored rice crispy (1) Instant cereal beverage powders (1) Iron fortificant (1) Kai agae (1) Khao Mao Me (1) Physical properties (1) Porridge (1) Product development (1) Protein content (1) Snack food (1) Soybean (1) Thai rice brown (1) กระบวนการเอ็กซ์ทรูชั่น (1) Mais... Tipo do documento PhysicalObject (4) Ano 2012 (2) 2006 (1) 2003 (1) País Thailand (4) Idioma Inglês (2) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การพัฒนาผลิตภัณฑ์โจ๊กข้าวกล้องหอมมะลิกึ่งสำเร็จรูป 106 Sompoch Yaieiam; Chowladda Teangpook; Wattana Wirivutthikorn; Jaroowan Siripanporn. Study of instant brown fragrance rice porridge production found that the brown fragrance rice cooked at 100 oC. for 30 min. with the ratio of brown fragrance rice : water 1 : 1.25 has a high cooked rice weight and a good characteristic for drying process with double drum dryer at 140 oC., 0.04 inch nips gap of drum and 0.5 rpm. drum speed. The dried cooked brown rice has a white flake with brownish dot from pericarp which provided a good flavor and appropriate for making instant brown fragrance rice porridge. Sensory evaluation test showed that panelist accepted the product moderately. The finished product composed of 7.93 % moisture, 17.94 % protein, 66.89 % carbohydrate, 2.20 % fat, 4.26 % fiber and 0.78 % ash. The aw (water activity) was 0.48. The... Tipo: PhysicalObject Palavras-chave: Brown fragrance rice; Porridge; Double drum dryer; โจ๊ก; ข้าวกล้อง; ข้าวหอมมะลิ; ผลิตภัณฑ์กึ่งสำเร็จรูป; กรรมวิธีการผลิต; การทดสอบทางประสาทสัมผัส; การยอมรับผลิตภัณฑ์. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5124 การพัฒนาผลิตภัณฑ์ข้าวเม่าหมี่: ข้าวเม่าหมี่สาหร่ายไก 106 Somchit Onhem; Kunya Sutjaritvongsanond; Chowladda Teangpook; Yuwadee Peerapornpisal. Khao Mao Me (flavored rice crispy) mixed with Kai algae chips at 4 different levels; 0, 6, 9 and 12 % by weight of total solid ingredient, were tested by 20 panelists for sensory evaluation, using 9-point hedonic scale in aspects of appearance, color, odor, flavor, texture and overall acceptability. The main purpose of this study was to investigate formula of Khao Mao Me with optimum level of Kai algae chip which could increase nutritive value to consumer. Chemical analysis was done in the best formula. The results indicated that there was no significant difference (P > 0.05) in every characteristic; appearance, color, odor, flavor texture and overall acceptability of Khao Mao Me with 4 different levels of Kai algae chip formula. Overall acceptability... Tipo: PhysicalObject Palavras-chave: Product development; Khao Mao Me; Kai agae; Flavored rice crispy; ข้าวเม่าหมี่; สาหร่ายไก; การพัฒนาผลิตภัณฑ์; กรรมวิธีการผลิต; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค. Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5112 Using of extrusion process for preparation of instant cereal beverage powders based on corn and soybean 106 Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Teangpook. Preparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results were found that the differences in particle size of corn grit did not have significant effect (p>0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein have significant effect (p≤0.05) on the protein content and the physical properties of product... Tipo: PhysicalObject Palavras-chave: Extrusion process; Instant cereal beverage powders; Corn; Soybean; Protein content; Physical properties; เครื่องดื่มสำเร็จรูปธัญพืช; ข้าวโพด; ถั่วเหลือง; กระบวนการเอ็กทรูชั่น; ปริมาณโปรตีน; คุณสมบัติเชิงกล. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5138 Iron fortification in developing of extruded Thai rice snack 106 Chulaluck Charunuch; Saowaluk Rungchang; Chowladda Teangpook; Vayuh Sonted. To produce an acceptable snack of high nutritional quality for the programs against anemia and malnutrition, the direct expansion snack products were developed from extrusion process using Thai brown rice of two specialty hybridization (variety: 313 and 1000) as basic raw materials. For each variety of brown rice, the optimum operating conditions were investigated with twin-screw extruder at varying screw speed (300 and 350 rpm), type of iron fortificants (ferrous sulphate, ferrous lactate and ferrous fumarate) and level of iron content in snack product (20 and 100% RDI) in the 2×3×2 factorial experiment. Similarly, the optimum operating condition of snack production from each variety of rice had shown that increasing screw speed resulting in extrudate... Tipo: PhysicalObject Palavras-chave: Thai rice brown; Iron fortificant; Snack food; Anemia; Extrusion process; ข้าว; อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; ธาตุเหล็ก; โรคขาดสารอาหาร; โรคโลหิตจาง; การเสริมธาตุอาหาร; การทดสอบคุณภาพทางประสาทสัมผัส; การปนเปื้อนจุลินทรีย์; คุณภาพการเก็บรักษา. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5137 Registros recuperados: 4 Primeira ... 1 ... Última

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