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dc.contributor.authorTungsatitporn, Duangkamolen_US
dc.contributor.authorTechotirodt, Duangsudaen_US
dc.contributor.authorSuteebut, Nomjiten_US
dc.contributor.authorPhuenpipob, Chompoonuchen_US
dc.contributor.authorดวงกมล ตั้งสถิตพรen_US
dc.contributor.authorดวงสุดา เตโชติรสen_US
dc.contributor.authorน้อมจิตต์ สุธีบุตรen_US
dc.contributor.authorชมภูนุช เผื่อนพิภพen_US
dc.date.accessioned2020-01-07T09:52:02Z
dc.date.available2020-01-07T09:52:02Z
dc.date.issued2020-01-07
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2896
dc.descriptionรายงานวิจัย – มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2560en_US
dc.description.abstractThe purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity, emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours , deep-fat-frying at 140 ๐C 3 second ,then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 , aw value 0.33 ± 0.20, L* a* b* value 32.27± 0.82 , 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture , protein, fat , crude fiber ash and carbohydrate content 3.91 ±0.06, 24.72 ± 0.06, 29.53 ± 0.07, 6.27 ± 0.17, 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectmushroomen_US
dc.subjectmoo yawen_US
dc.subjectchipsen_US
dc.subjectเห็ดeu_US
dc.subjectการเก็บและพัฒนาอาหารeu_US
dc.subjectการแปรรูปอาหารeu_US
dc.titleProduct development of mushroom in moo yaw chipsen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์หมูยอเห็ด(ทดแทนไขมันสัตว์)ทอดกรอบen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorduangkamol.t@rmutp.ac.then_US
dc.contributor.emailauthorDuangsuda.t @rmutp.ac.then_US
dc.contributor.emailauthorNomjit.s@rmutp.ac.then_US
dc.contributor.emailauthorchompoonuch.p@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.theu_US


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