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dc.contributor.authorเพ็ชรรัตน์, เกศรินทร์
dc.contributor.authorหุตะโกวิท, วลัย
dc.contributor.authorสุธีบุตร, น้อมจิตต์
dc.contributor.authorจันทนยิ่งยง, แก้วกาญจน์
dc.contributor.authorอุปฐาก, เชาวลิต
dc.contributor.authorรักอิสสระกุล, ทินวงษ์
dc.date.accessioned2012-05-11T03:20:39Z
dc.date.available2012-05-11T03:20:39Z
dc.date.issued2012-05-11
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1013
dc.descriptionรายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552en_US
dc.description.abstractProduct Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed, Lotus seed butter, Lotus seed tablet ,Lotus seed Croquettes, Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectProducten_US
dc.subjectFood Industryen_US
dc.titleProduct Development of Lotus Seeds for Health food Industryen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorarit@rmutp.ac.th


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