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	Provedor de dados Thai Agricultural (4) Autor Chulaluck Charunuch (4) Kassamaporn Puntaburt (4) Nipat Limsangouan (4) Phisamai Srichayet (4) Sunaree Thamkrasae (2) Ngamjit Lowithun (1) Pisut Butsuwan (1) Pramuan Saithong (1) Mais... Palavra-chave Extrusion (2) กระบวนการเอกซ์ทรูชัน (2) Antioxidant capacity (1) Breakfast (1) Cereal (1) Corn grit (1) Extruded snack (1) Extrusion process (1) Legume (1) Mangosteen (1) Modified corn grit flour (1) Optimization (1) Pasting properties (1) Physical properties (1) Prebiotic (1) Probiotic (1) Ready-to-eat (1) Rice (1) การกดอัดเป็นรูป (1) การยอมรับของผู้บริโภค (1) Mais... Tipo do documento PhysicalObject (3) Image (1) Ano 2012 (2) 2009 (2) País Thailand (4) Idioma Inglês (2) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Optimization of extrusion process for developing cereal based ready-to-eat puffed breakfast cereal with mangosteen (Garcinia mangostana L.) fruit powders Thai Agricultural 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 Pasting properties of modified corn grit from extrusion process Thai Agricultural Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch. Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold, Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment. All of... Tipo: PhysicalObject Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257 คุณสมบัติในการเสริมสร้างสุขภาพจากข้าวและถั่วของไทย: คุณสมบัติในการเป็นสารต้านอนุมูลอิสระและส่งเสริมการเจริญเติบโตของจุลินทรีย์สุขภาพ Thai Agricultural 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 อิทธิพลของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชันต่อคุณลักษณะทางกายภาพของผลิตภัณฑ์ขนมขบเคี้ยว Thai Agricultural 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 Registros recuperados: 4 Primeira ... 1 ... Última

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