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| Registros recuperados: 15 | |
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| 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 |
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| Plernchai Tangkanakul; Payom Auttaviboonkul; Patcharee Tungtrakul; Mantana Ruamrux; Chidchom Hiraga; Kanjanarat Thaveesook; Montatip Yunchalad. |
| Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and... |
| Tipo: PhysicalObject |
Palavras-chave: Fish powder; Thai curry; Thai dishes; Processed foods; Calcium; Canned concentrated; Seasoning stock; Nam Ya Pla; Kaeng Som; Kaeng Tai Pla; Kaeng Kua Fag; Kaeng Tae Po; แกงไทย; อาหารไทย; ผงปลา; ผลิตภัณฑ์อาหารบรรจุกระป๋อง; เครื่องปรุงรส; คุณภาพทางประสาทสัมผัส; องค์ประกอบทางเคมี. |
| Ano: 2005 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2639 |
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| Supattra Saenthet; Ed Sarobol; Noppasool Samutthong; Sutkhet Nakasathien; Suthep Thongpae; Surapol Chowchong. |
| Test was done at the Khao Hin Son Research Station, Chachoengsao province during the dry season November 2008-March 2009, the main plots were 4 sweet sorghum varieties (SW1001, SW1002, SW1005 and SW1008) and the sub plots were 4 irrigation frequencies (every 7, 10, 14 and 21 days, four different water amounts 35, 50, 70 and 105 mm, repectively). The results illustrated that sweet sorghum varieties and irrigation frequencies did affect days to flowering, plant height, fresh weight, amount of juice and amount of juice/ton cane. SW1005 gave the greatest amount of juice per 1 ton fresh weight (498 kgs) while SW1008 yielded the lowest (432 kgs). Sweet sorghum grown under the most frequent irrigation (every 7 days) gave the highest juice/ton cane (806 kgs)... |
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Palavras-chave: Sweet sorghum; Irrigation frequencies; Ethanol; ข้าวฟ่างหวาน; ความถี่ของการให้น้ำ; พันธุ์; ผลผลิต; น้ำหนักสด; ปริมาณน้ำคั้น; องค์ประกอบทางเคมี; เอทานอล; การผลิต. |
| Ano: 2010 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4675 |
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| Jiraporn Odton; Choke Mikled; Nattaphon Chongkasikit. |
| Study was conducted to evaluate the chemical composition of Protein Block (PB) I, II and concentrate. The result of chemical analysis were showed that the dry matter (DM) 94.54, 93.48 and 89.16 percent; crude protein (CP) 45.85, 41.41 and 15.41 percent; crude fiber (CF) 4.26, 1.90 and 3.36 percent; ash 25.38, 26.99 and 6.36 percent; and ether extract (EE) 8.58, 1.18 and 4.98 percent, respectively. Nutrients digestibility and energy contents were studied by gas production technique. The predication values of organic matter digestibility of protein block I, protein block II and concentrate residue were 84.56 ± 5.08, 75.41 ± 2.68 and 114.86 ± 0.89 percent, metabolizable energy (ME) 7.65 ± 1.30, 8.33 ± 1.61 and 9.89 ±1.19 MJ/kg and net energy for lactation... |
| Tipo: Collection |
Palavras-chave: Protein block; Concentrate; Matabolizable energy; Net energy; Lactation; โคนม; โปรตีนก้อน; อาหารข้น; องค์ประกอบทางเคมี; พลังงานที่ใช้ประโยชน์ได้; พลังงานสุทธิเพื่อการให้นม; ปริมาณน้ำนม. |
| Ano: 2011 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5175 |
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| Registros recuperados: 15 | |
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