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	Provedor de dados Thai Agricultural (5) Autor Nipat Limsangouan (5) Chulaluck Charunuch (4) Pisut Butsuwan (2) Seiichiro Isobe (2) Waraporn Prasert (2) Plernchai Tangkanakul (1) Vayhu Sonted (1) Mais... Palavra-chave คุณสมบัติเชิงหน้าที่ (5) Functional properties (3) คุณสมบัติทางกายภาพ (3) Extrusion (2) Optimization (2) Physical properties (2) กระบวนการเอกซ์ทรูชัน (2) แป้งผัก (2) Antioxidant activity (1) Antioxidant capacity (1) Breakfast (1) Cereal (1) Egoma leaf (1) Extrusion conditions (1) Extrusion process (1) Functional food (1) Instant cereal beverage powders (1) Legume (1) Milling (1) Mixed vegetable powders (1) Mais... Tipo do documento PhysicalObject (5) Ano 2012 (1) 2011 (1) 2010 (1) 2009 (2) País Thailand (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Effect of milling process on functional properties of legumes Thai Agricultural Nipat Limsangouan; Seiichiro Isobe. This study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p<0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes.... Tipo: PhysicalObject Palavras-chave: Legume; Milling; Functional properties; Antioxidant capacity; Resistant starch; พืชตระกูลถั่ว; สารต้านอนุมูลอิสระ; กระบวนการบด; คุณสมบัติเชิงหน้าที่; สารต้านอนุมูลอิสระ; สารประกอบฟีนอล. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5142 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 Optimization and extrusion behavior on functional ready-to-eat breakfast cereal Thai Agricultural Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. Tipo: PhysicalObject Palavras-chave: Extrusion; Mixed vegetable powders; Optimization; Ready to eat cereal breakfast; Breakfast; Cereal; อาหารเช้าธัญพืชพร้อมรับประทาน; กระบวนการเอกซ์ทรูชัน; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5259 Optimization of extrusion conditions for functional ready-to-eat breakfast cereal Thai Agricultural Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model).... Tipo: PhysicalObject Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262 Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production Thai Agricultural Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe. Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio); 0.48 ± 0.01 g/ml (bulk density); 3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g (antioxidant activity); 3.02 ± 0.25 mg... Tipo: PhysicalObject Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260 Registros recuperados: 5 Primeira ... 1 ... Última

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