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Author เพลินใจ ตังคณะกุล
Titleการพัฒนาผลิตภัณฑ์อาหารสำเร็จรูปชนิดใยอาหารสูง/เพลินใจ ตังคณะกุล ... [และคนอื่นๆ]
Alternative TitleDevelopment of instant high fiber processed food
Imprintกรุงเทพฯ : สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร, 2538
Call# IFRPD T950335

CALL # Volume Number Month Year Barcode Status

AbstractThe objective of this study was to develop ready to eat high fiber processed food. Five formulae of products were prepared by using high fiber material sources ie beans, unpolished rice, sesame, sweet potato, corn, banana, pumpkin and pineapple. These products were prepared in powder form by drum dryer and then ground with pin mill. The particle size, bulk density and viscosity of the plain products were range from 141.6-186.5 um, 0.75-0.82 gm/ml and 1,750-7,208 cps, respectively. After flavoring with sugar, milk, ovaltine or vanilla, the WAI and Aw of flavored products were range from 2.81-5.59 and 0.27-0.31 respectively. The sensory evaluation were tasted by adding warm water in the ratio of products to water 1:3, 1:4, 1:5 and 1:6 by weight. The results showed that the ratio 1:4 of all formulae had scores of preference range from 6.29-7.35 which higher than the others. The protein, fat and total dietary fiber of all of the most preferable flavored products were range from 14.54-20.50 gm/100 gm 1.02-4.25 gm/100 gm and 5.89-11.88 gm/100 gm, respectively.
Descript22 หน้า
Noteรายงานผลการวิจัย ประจำปี 2538 โครงการวิจัยรหัส ท-อ 7.38
SubjectInstant fiber food
Cereal breakfast
High fiber food