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dc.contributor.authorเทพโยธิน, วัชรี
dc.contributor.authorคำมูลสืบ, นวลจรี
dc.contributor.authorแก้วฟู, มณฑิรา
dc.date.accessioned2015-05-22T02:41:03Z
dc.date.available2015-05-22T02:41:03Z
dc.date.issued2015-05-22
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1611
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 308-318en_US
dc.description.abstractMahajanaka mango (Mangifera indica L.), the yellow fruit had identity on color, aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG, Glyceryl monostearate (GMS), Carboxy methyl cellulose (CMC), Methocel? 65 HG mixed with GMS, Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice, the color values L*, a*, b*, pH, total soluble solid, citric acid and total solid equals 39.02, 18.79, 67.36, 3.96, 14.00๐Brix, 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid), 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability, density and overrun equals 0.001 milligram per min, 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectMahajanaka mangoen_US
dc.subjectมะม่วงมหาชนกen_US
dc.subjectMoltodextrinen_US
dc.subjectมอลโตเด็กซ์ทรินen_US
dc.subjectFoam-mat Dryingen_US
dc.subjectการอบแห้งแบบโฟม-แมทen_US
dc.subjectFoaming agenten_US
dc.subjectสารก่อให้เกิดโฟมen_US
dc.titleEffects of foaming agents on the quality of mahajanaka mango by foam-mat dryingen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorthanan001@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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