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dc.contributor.authorพริกบุญจันทร์, พิมพ์ชนก
dc.contributor.authorรัตนพันธุ์, บุณยกฤต
dc.date.accessioned2015-05-21T10:21:57Z
dc.date.available2015-05-21T10:21:57Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1599
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 87-92en_US
dc.description.abstractThe purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3, 8:2 and 9:1 in 1 littre of water, and sweetener types were changed to sugar, sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L*, a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10, respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 2,2-diphynyl-1-picrylthydrazyl). Furthermore, the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectBrown Riceen_US
dc.subjectข้าวกล้องงอกen_US
dc.subjectGerminated Brown Rice Ready-to-Drinken_US
dc.subjectน้ำข้าวกล้องงอกen_US
dc.subjectPandanus Palmen_US
dc.subjectใบเตยen_US
dc.subjectantioxidanten_US
dc.subjectสารต้านอนุมูลอิสระen_US
dc.titleDevelopment of germinated brown rice with vegetable juice ready-to-drink beverageen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorpimchanok5512@gmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th


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