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| 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 |
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| Nipat Limsangouan; Chulaluck Charunuch; Vayuh Sonted; Phisamai Srichayet; Kassmaporn Puntaburt. |
| Effect of particle size, feed moisture content and screw speed with different levels (250, 500 and 600 μm; 14, 16 and 18%; 300, 350 and 400 rpm) using a co-rotating twin screw extruder on physical and chemical properties (color, expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), rheological and amylose/amylopectin content) of modified extruded products was investigated. Increasing feed moisture content results in extrudates with a higher bulk density, WAI and cold paste viscosity, but reduced the expansion ratio and WSI. Increasing particle size caused with a brighter color and higher amylose content. In case of higher screw speed increased the expansion ratio, WSI and amylopectin content. |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Modified starch; Extrusion; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี. |
| Ano: 2008 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5244 |
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| 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 |
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| Nipat Limsangouan; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassmaporn Puntaburt. |
| Effect of modified corn grit flour by extrusion process on physical and chemical properties (Expansion ratio, Bulk density, Water absorption index, Water solubility index, Water binding capacity, Swelling power, Viscosity, Rheological and texture profile) in extruded products (Instant cereal beverage and snack foods) were studied with three factors of modified condition (Feed moisture, Screw speed and substitute). The results found that, water solubility index of instant beverage depended on %substitute (higher level will develop good solubility and viscosity). In case of snack foods, the higher level of all factors will make good quality in high expansion, crispness, but low hardness. The proper ratio of %substitute will decrease the stickiness... |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Modified starch; Extruded product; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; ผลิตภัณฑ์อัดพอง; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี; กระบวนการเอกซ์ทรูชัน. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5222 |
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