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dc.contributor.authorบุญทะวงศ์, อรทัย
dc.contributor.authorปิกเกษม, สุวิดา
dc.contributor.authorอินตานันท์, วรัญญู
dc.date.accessioned2015-05-22T04:26:01Z
dc.date.available2015-05-22T04:26:01Z
dc.date.issued2015-05-22
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1621
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 218-226en_US
dc.description.abstractThis 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.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectJob's Tears (Coix seed)en_US
dc.subjectลูกเดือยen_US
dc.subjectPuffeden_US
dc.subjectอบพองen_US
dc.subjectMicrowaveen_US
dc.titleEffect of processing methods on product quality of puffed job’s tears snacken_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthororathai_bun@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.th
dc.contributor.emailauthorarit@rmutp.ac.th


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