dc.contributor.author | สาระบุตร, หนูเดือน | |
dc.contributor.author | ห้วยแสน, กรรณิการ์ | |
dc.contributor.author | นิติสุข, พนอจิต | |
dc.contributor.author | พันธ์พิบูลย์, อนันต์ | |
dc.date.accessioned | 2015-05-22T03:57:25Z | |
dc.date.available | 2015-05-22T03:57:25Z | |
dc.date.issued | 2015-05-22 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1619 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 399-405 | en_US |
dc.description.abstract | The 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.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | natural colorant powder | en_US |
dc.subject | ผงสีธรรมชาติ | en_US |
dc.subject | Carissa carandas L | en_US |
dc.subject | มะนาวโห่ | en_US |
dc.subject | maltrodextrin | en_US |
dc.subject | มอลโทเดกซ์ทริน | en_US |
dc.subject | cotton ball cakes | en_US |
dc.subject | ขนมปุยฝ้าย | en_US |
dc.title | Physical properties and consumer acceptance on cotton ball cakes added color powder from carissa carandas l. mixed with maltodextrin | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | nuduans@hotmail.com | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | |
dc.contributor.emailauthor | arit@rmutp.ac.th | |
dc.contributor.emailauthor | arit@rmutp.ac.th | |