dc.contributor.author | บุญทะวงศ์, อรทัย | |
dc.contributor.author | ปิกเกษม, สุวิดา | |
dc.contributor.author | อินตานันท์, วรัญญู | |
dc.date.accessioned | 2015-05-22T04:26:01Z | |
dc.date.available | 2015-05-22T04:26:01Z | |
dc.date.issued | 2015-05-22 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1621 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 218-226 | en_US |
dc.description.abstract | This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing puffed Job’s Tears include, soaking them for 22 hours at ambient temperature, followed by steaming them at pressure 15 lb/in2 for 20 minutes. Finally, the Job’s Tears was dried in the tray dryer at 60 oc for 3 hours 15 minutes to decrease the moisture content to 11-13 %. The Job’s Tears containing 10 grams in weight, was by far the best quality, when cooked in a microwave oven at 800 watts for 1 minute 30 seconds. The puffed Job’s Tears snack contained 3.27 % moisture, 13.32 % protein, 14.63 % fat, 67.93 % carbohydrate, 0.85 % ash, and 1.95 % fiber. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Job's Tears (Coix seed) | en_US |
dc.subject | ลูกเดือย | en_US |
dc.subject | Puffed | en_US |
dc.subject | อบพอง | en_US |
dc.subject | Microwave | en_US |
dc.title | Effect of processing methods on product quality of puffed job’s tears snack | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | orathai_bun@hotmail.com | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | |
dc.contributor.emailauthor | arit@rmutp.ac.th | |