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Antioxidant dietary fiber from edible bean coats and the application in food products
(2020-01-05)
Foods rich in dietary fiber and antioxidants have attracted great attention to both of consumers and food manufacturers because of their significant health benefits. Increased consumption of dietary fiber improves lowering ...
Substitution of wheat flour with hom nil rice flour affects physicochemical characteristics, antioxidant activities, and sensory acceptance of chinese steamed bread (mantou)
(2021-08-07)
This study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics, antioxidant activities, and sensory acceptance of chinese steam bread (Mantou). ...
Antioxidant activities and polyphenol compounds in snack products fortified with mulberry leaf powder
(2021-08-07)
The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant ...
Development of seasoning powder and furikake-rice seasoning from fermented soy bean
(2021-08-07)
This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional, chemical component and antioxidant of ...
Development of pad Thai crispy bar
(2022-04-24)
The aim of this research was to develop Pad Thai crispy bar, which is made from rice noodle
(Chanthaburi's noodle), tofu, dried shrimp, garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce, ...
Formulation development of steamed buns by supplemented toddy palm pulp powder
(2023-03-28)
The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp ...