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	Provedor de dados 106 (27) Autor Chulaluck Charunuch (27) Nipat Limsangouan (16) Phisamai Srichayet (6) Pisut Butsuwan (5) Kassamaporn Puntaburt (4) Pracha Boonyasirikool (4) Kassmaporn Puntaburt (3) Plernchai Tangkanakul (3) Saovaluk Runggaeng (3) Seiichiro Isobe (3) Vayuh Sonted (3) Waraporn Prasert (3) Chowladda Teangpook (2) Chowladda Tiengpook (2) Ngamjit Lowithun (2) Sunaree Thamkrasae (2) Chidchom Hiraga (1) Itaru Sotome (1) Janpen Saengprakai (1) Kanjanarat Thaveesook (1) Mais... Palavra-chave คุณสมบัติทางกายภาพ (11) Extrusion (10) กระบวนการเอกซ์ทรูชัน (9) Physical properties (6) อาหารขบเคี้ยว (6) Functional properties (5) Extruded snack (4) Extrusion process (4) Optimization (4) Snack (4) กระบวนการเอ็กซ์ทรูชั่น (4) คุณสมบัติเชิงหน้าที่ (4) Corn grit (3) Instant cereal beverage powders (3) Phenolic compounds (3) คุณสมบัติทางเคมี (3) ผลิตภัณฑ์ขนมขบเคี้ยว (3) ผลิตภัณฑ์อาหารขบเคี้ยว (3) ผัก (3) วัตถุดิบ (3) Mais... Tipo do documento PhysicalObject (24) Image (3) Ano 2012 (16) 2011 (1) 2010 (2) 2009 (4) 2008 (1) 2006 (1) 2003 (2) Mais... País Thailand (27) Idioma Inglês (14) Thailandês (13)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 27 Primeira ... 1 2 ... Última Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack 106 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 การผลิต carboxymethyl-chitin เพื่อใช้ประโยชน์ในอุตสาหกรรมอาหาร 106 Chidchom Hiraga; Chulaluck Charunuch; Kanjanarat Thaveesook. Tipo: PhysicalObject Palavras-chave: Carboxymethyl-chitin; Food Industry; Application; อุตสาหกรรมอาหาร; การประยุกต์ใช้; คาร์บอกซีเมทิล ไคติน; ผลิตภัณฑ์น้ำหวาน. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5127 Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables 106 Nipat Limsangouan; Makiko Takenaka; Itaru Sotome; Kazuko Nanayama; Chulaluck Charunuch; Seiichiro Isobe. This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity... Tipo: PhysicalObject Palavras-chave: Cereal-legume snacks; Herbs; Vegetable by-products; Functional properties; Extrusion; ธัญพืช; ผัก; สมุนไพร; ถั่ว; คุณสมบัติทางกายภาพ; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; องค์ประกอบทางเคมี. Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5247 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 Physical properties of direct expansion extruded snack in utilization from Thai brown rice 106 Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Tiengpook. Thai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 × 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack... Tipo: PhysicalObject Palavras-chave: Extruded snack; Thai brown rice; Physical properties; Patumthani 1; Supanburi 1; ขนมขบเคี้ยว; ข้าวกล้อง; คุณสมบัติทางกายภาพ; พันธุ์ปทุมธานี 1; พันธุ์สุพรรณบุรี 1. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5258 Product development of full fat soy flour to produce healthy protein and snack food for small-scale industry 106 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 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 อิทธิพลของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชันต่อคุณลักษณะทางกายภาพของผลิตภัณฑ์ขนมขบเคี้ยว 106 Nipat Limsangouan; Sunaree Thamkrasae; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassamaporn Puntaburt. To solve the non-acceptance from producer and customer (dense texture and low expansion) for high fiber extruded snack production, the modified corn grit flour by extrusion process were used. The effect of modified corn grit flour on physical properties (expansion ratio, bulk density and texture profile) of extruded snack foods was studied with two factors of modified conditions (feed moisture at 2 levels: 14 and 18%; screw speed at 2 levels: 300 and 400 rpm) and %substitute of modified corn grit flour (5 levels: 0, 25, 50, 75 and 100%). The results found that, the higher level of %substitute of modified corn grit flour and screw speed will make a good quality in high expansion ratio (2.73 ± 0.11) and crispness (38.27 ± 8.38), but low bulk density (5.15... Tipo: PhysicalObject Palavras-chave: Modified corn grit flour; Extrusion process; Physical properties; Extruded snack; แป้งข้าวโพดบดหยาบดัดแปร; กระบวนการเอกซ์ทรูชัน; คุณลักษณะทางกายภาพ; ผลิตภัณฑ์ขนมขบเคี้ยว. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5249 อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก 106 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 ผลิตอาหารเสริมสำหรับเด็กและทารกที่ได้มาตรฐานในระดับอุตสาหกรรม ระยะที่ 1 (ปี 2551): การประยุกต์ใช้ Linear programming ในการพัฒนาสูตรอาหารเสริมสำหรับเด็กและทารกให้ได้มาตรฐานทางโภชนาการ 106 Chulaluck Charunuch. Due to studying the production of supplementary food for infant and young children at industrial level to provide the standard nutrition, the linear programming was applied to calculate the formulas. Extrusion process was used to develop the products because of numerous processing advantages such as high efficiency, continuous system, high throughput, low production cost and high quality with good hydrated in hot water. The method of calculation the formulas composed of preparing the data of price and nutrients per 100 grams of selected raw material. The next step limited the main constraints about the adequate nutrients in the formulas which corresponded to the Codex standards and Dietary Reference Intake (DRI). The other constraints were minimum price... Tipo: PhysicalObject Palavras-chave: Baby foods; Linear programming; Supplementary food; Extrusion; Young children; ทารก; เด็กเล็ก; กระบวนการเอกซ์ทรูชัน; โปรแกรมเชิงเส้น; อาหารเสริมกึ่งสำเร็จรูป; สูตรอาหาร; ชนิด; ปริมาณ; วัตถุดิบ; คุณค่าทางอาหาร; คุณภาพ; การพัฒนาคุณภาพ. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5246 คุกกี้หยอดผสมผักหรือเมล็ดพืชน้ำมัน 106 Chulaluck Charunuch; Pilin Phoopat; Vilailuk Rataapa. Tipo: PhysicalObject Palavras-chave: Cookies; Vegetables; Oilseeds; คุกกี้; ผัก; เมล็ดพืชน้ำมัน; ชนิด; ปริมาณ; คุณค่าทางอาหาร; สี; กลิ่นรส; อายุการเก็บรักษา. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5237 คุณสมบัติในการเสริมสร้างสุขภาพจากข้าวและถั่วของไทย: คุณสมบัติในการเป็นสารต้านอนุมูลอิสระและส่งเสริมการเจริญเติบโตของจุลินทรีย์สุขภาพ 106 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 Physical properties of direct expansion extruded snack in utilization from Thai brown rice 106 Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Tiengpook. Thai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 × 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack... Tipo: PhysicalObject Palavras-chave: Brown rice; Extruded snack; Physical properties; ข้าวกล้อง; ปทุมธานี 1; สุพรรณบุรี 1; คุณสมบัติทางกายภาพ; วัตถุดิบ; การแปรรูปข้าว; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูด; เครื่องเอกซ์ทรูเดอร์แบบสกรูคู่; การพัฒนาผลิตภัณฑ์. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2628 Optimization and extrusion behavior on functional ready-to-eat breakfast cereal 106 Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. Tipo: PhysicalObject Palavras-chave: Extrusion; Mixed vegetable powders; Optimization; Ready to eat cereal breakfast; Breakfast; Cereal; อาหารเช้าธัญพืชพร้อมรับประทาน; กระบวนการเอกซ์ทรูชัน; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5259 Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production 106 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 Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack 106 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 Optimization of extrusion process for developing cereal based ready-to-eat puffed breakfast cereal with mangosteen (Garcinia mangostana L.) fruit powders 106 Chulaluck Charunuch; Nipat Limsangouan; Phisamai Srichayet; Kassamaporn Puntaburt. Tipo: Image Palavras-chave: Optimization; Extrusion; Cereal; Ready-to-eat; Breakfast; Mangosteen; เปลือกมังคุด; ผลิตภัณฑ์อาหารเช้าธัญชาติ; กระบวนการเอกซ์ทรูชัน; อาหารเสริมสุขภาพ; คุณค่าทางโภชนาการ; การยอมรับของผู้บริโภค. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5241 Optimization of extrusion conditions for functional ready-to-eat breakfast cereal 106 Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model).... Tipo: PhysicalObject Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262 เครื่องดื่มสำเร็จรูปธัญชาติเสริมสุขภาพด้วยสมุนไพรไทย 106 Chulaluck Charunuch; Nipat Limsangouan; Janpen Saengprakai; Vayuh Sonted; Kassmaporn Puntaburt. To satisfy the demands of increasingly health - conscious consumers and obtain the desirable target product using extrusion process, the effect of extrusion conditions including screw speed (300, 350 and 400 rpm), barrel temperature (140, 150 and 160 oC) and feed moisture content (15, 17 and 19%) were investigated on the physical properties (bulk density, color, viscosity, water absorption index, water solubility index and reconstitution index) and antioxidant property (antioxidant activity) of the instant cereal beverage powders admixed with Thai herbs. A box - behnken design of the response surface methodology (RSM) was employed whereas the experimental datas were modelled by multiple regression and a second order polynomial equation was fitted to each... Tipo: PhysicalObject Palavras-chave: Instant cereal beverage powders; Extrusion; Thai herbs; Antioxidant; เครื่องดื่มสำเร็จรูปธัญชาติ; กระบวนการเอกซ์ทรูชัน; เครื่องดื่มเสริมสุขภาพ; สมุนไพรไทย; คุณสมบัติทางกายภาพ; สุขภาพของผู้บริโภค; ฤทธิ์ต้านอนุมูลอิสระ; การยอมรับของผู้บริโภค. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5135 สภาวะที่เหมาะสมในการพัฒนาผลิตภัณฑ์พองกรอบผสมผงชาเขียวญี่ปุ่นเพื่อสุขภาพ 106 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 Registros recuperados: 27 Primeira ... 1 2 ... Última

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