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	Provedor de dados Thai Agricultural (3) Autor Chulaluck Charunuch (3) Saovaluk Runggaeng (3) Kritsana Temtrakool (1) Plerncha Tangkanakul (1) Plernchai Tangkanakul (1) Urai Paosungthong (1) Vayooh Sonted (1) Warunee Varanyanond (1) Mais... Palavra-chave Phenolic compounds (2) Antioxidant activity (1) Antioxidant agent (1) Extruded Thai rice snack (1) Extruded snack (1) Full fat soy flour (1) Functional properties (1) Mulberry (1) Mulberry leaf (1) Physical characteristics (1) Protein food (1) Snack food (1) Supplement (1) Village texturizer (1) การพัฒนาผลิตภัณฑ์ (1) ขนมขบเคี้ยว (1) คุณภาพทางประสาทสัมผัส (1) คุณสมบัติทางกายภาพ (1) คุณสมบัติทางเคมี (1) ผลิตภัณฑ์ขนมขบเคี้ยว (1) Mais... Tipo do documento Image (2) PhysicalObject (1) Ano 2012 (2) 2006 (1) País Thailand (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural 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 Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural 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 Product development of full fat soy flour to produce healthy protein and snack food for small-scale industry Thai Agricultural 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 Registros recuperados: 3 Primeira ... 1 ... Última

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