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	Provedor de dados Thai Agricultural (3) Autor Chulaluck Charunuch (3) Nipat Limsangouan (2) Chowladda Teangpook (1) Janpen Saengprakai (1) Kassmaporn Puntaburt (1) Plernchai Tangkanakul (1) Pracha Boonyasirikool (1) Vayhu Sonted (1) Vayuh Sonted (1) Mais... Palavra-chave Instant cereal beverage powders (3) Physical properties (2) คุณสมบัติเชิงกล (2) เครื่องดื่มสำเร็จรูปธัญพืช (2) Antioxidant (1) Antioxidant activity (1) Corn (1) Extrusion (1) Extrusion conditions (1) Extrusion process (1) Functional properties (1) Mulberry leaves (1) Phenolic compounds (1) Protein content (1) Soybean (1) Thai herbs (1) กระบวนการเอกซ์ทรูชัน (1) กระบวนการเอ็กซ์ทรูชั่น (1) กระบวนการเอ็กทรูชั่น (1) การยอมรับของผู้บริโภค (1) Mais... Tipo do documento PhysicalObject (3) Ano 2012 (3) País Thailand (3) Idioma Inglês (2) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Using of extrusion process for preparation of instant cereal beverage powders based on corn and soybean Thai Agricultural 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 เครื่องดื่มสำเร็จรูปธัญชาติเสริมสุขภาพด้วยสมุนไพรไทย Thai Agricultural 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 Effects of extrusion conditions on the physical and functional properties of instant cereal beverage powders admixed with mulberry (Morus alba L.) leaves Thai Agricultural Chulaluck Charunuch; Plernchai Tangkanakul; Nipat Limsangouan; Vayhu Sonted. On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RSM) was employed to investigate the interaction of operating conditions at varying screw speed (300, 350 and 400 rpm), mulberry content (5, 10 and 15%) and feed moisture (15, 17 and 19%) on the physical and antioxidant property of product. Data were modelled by multiple regression analysis and the coefficient indicating for best fit model. The results showed that the effect of mulberry content and feed moisture had significant on bulk density, color, viscosity, water absorption index, antioxidant activity and total phenolic compound. Increasing of mulberry... Tipo: PhysicalObject Palavras-chave: Mulberry leaves; Extrusion conditions; Instant cereal beverage powders; Functional properties; Physical properties; Antioxidant activity; Phenolic compounds; เครื่องดื่มสำเร็จรูปธัญพืช; ใบหม่อน; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติเชิงกล; คุณสมบัติเชิงหน้าที่. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5139 Registros recuperados: 3 Primeira ... 1 ... Última

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