|
|
|
|
| |
|
| |
|
|
| Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P.. |
| Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were... |
| Tipo: PhysicalObject |
Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส. |
| Ano: 2002 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113 |
| |
|
| |
|
|
| Somchit Onhem; Kunya Sutjaritvongsanond; Chowladda Teangpook; Yuwadee Peerapornpisal. |
| Khao Mao Me (flavored rice crispy) mixed with Kai algae chips at 4 different levels; 0, 6, 9 and 12 % by weight of total solid ingredient, were tested by 20 panelists for sensory evaluation, using 9-point hedonic scale in aspects of appearance, color, odor, flavor, texture and overall acceptability. The main purpose of this study was to investigate formula of Khao Mao Me with optimum level of Kai algae chip which could increase nutritive value to consumer. Chemical analysis was done in the best formula. The results indicated that there was no significant difference (P > 0.05) in every characteristic; appearance, color, odor, flavor texture and overall acceptability of Khao Mao Me with 4 different levels of Kai algae chip formula. Overall acceptability... |
| Tipo: PhysicalObject |
Palavras-chave: Product development; Khao Mao Me; Kai agae; Flavored rice crispy; ข้าวเม่าหมี่; สาหร่ายไก; การพัฒนาผลิตภัณฑ์; กรรมวิธีการผลิต; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค. |
| Ano: 2006 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5112 |
| |
|
| |
|
|
|
