The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0, 5, 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results ...

This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 10,20 and 30% (w/w). Texture profile, chemical composition, ...

Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN), Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry), ...

Chanee, Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake, sponge cake and chiffon cake be used in this research. ...

The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar, chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study ...

The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. ...

The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream, bread, puff pastries and Danish pastries. The use of cassava to develop ...

Durian has been very popular not only local people but also tourists. As a result, there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind is a biological waste but ...

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics ...

The objective of this research to study the process of durian rind including of tart, Danish pastry, cookies, Brownie and breadstick. To determine the quality of processed food products from Durian rind. To study consumer ...