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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
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อาหารสำคัญเช่นใดกับมนุษยชาติ Thai Agricultural
Kamol Lertrat.
Tipo: Collection Palavras-chave: Food; Nutrition; Health; Human nutrition; Health foods; อาหาร; โภชนาการมนุษย์; สุขภาพ; อาหารเพื่อสุขภาพ; ต้นทุนการผลิต; ปัจจัยการผลิต; การเกษตร; นโยบาย.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5839
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