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dc.contributor.authorChucherd, Chonlathonen_US
dc.contributor.authorLimtiyaothin, Nopparathen_US
dc.date.accessioned2018-08-10T07:08:22Z
dc.date.available2018-08-10T07:08:22Z
dc.date.issued2018-08-10
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2631
dc.descriptionโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2559en_US
dc.description.abstractThe aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada, 2015) was applied in this product. The ratio between okra and star gooseberry are 50 : 50 40 : 60 and 30 : 70 of total weight then selection and nutritional analysis. Furthermore to study using drum dry and belt drier as a prototype for small and medium enterprise (SME). The result showed that the ratio between okra and star gooseberry at 40:60 (w/w) was the highest score of appearance, color, flavor, taste, texture and overall liking. The seasoned star gooseberry baked sheet product had total Energy 3 7 2 .0 9 and Energy from fat 47.61 kilocalories/100 gram. Protein, Fat, Carbohydrate, Ash and Moisture content were 14.70 %, 5.29 %, 66.42 %, 7.83 % and 5.76 %, respectively. The using belt drier for being dried at 170 oC for 42 minutes was the optimize condition for as a prototype for SME in the future.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectstar gooseberryen_US
dc.subjectใบผักหวานบ้านen_US
dc.subjectbaked sheeten_US
dc.subjectแผ่นอบกรอบen_US
dc.titleThe Seasoned star gooseberry baked sheet producten_US
dc.title.alternativeใบผักหวานบ้านแผ่นอบกรอบปรุงรสen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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