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dc.contributor.authorสาระบุตร, หนูเดือน
dc.contributor.authorห้วยแสน, กรรณิการ์
dc.contributor.authorนิติสุข, พนอจิต
dc.contributor.authorพันธ์พิบูลย์, อนันต์
dc.date.accessioned2015-05-22T03:57:25Z
dc.date.available2015-05-22T03:57:25Z
dc.date.issued2015-05-22
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1619
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 399-405en_US
dc.description.abstractThe objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10, 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However, the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore, the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition, sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectnatural colorant powderen_US
dc.subjectผงสีธรรมชาติen_US
dc.subjectCarissa carandas Len_US
dc.subjectมะนาวโห่en_US
dc.subjectmaltrodextrinen_US
dc.subjectมอลโทเดกซ์ทรินen_US
dc.subjectcotton ball cakesen_US
dc.subjectขนมปุยฝ้ายen_US
dc.titlePhysical properties and consumer acceptance on cotton ball cakes added color powder from carissa carandas l. mixed with maltodextrinen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthornuduans@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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