dc.contributor.author | Manarote, Apinya | en_US |
dc.contributor.author | Tubbiyam, Prassanee | en_US |
dc.contributor.author | Khuaikhoen, Wassana | en_US |
dc.contributor.author | Phurahong, Bunyanut | en_US |
dc.contributor.author | อภิญญา มานะโรจน์ | en_US |
dc.contributor.author | ปรัศนีย์ ทับใบแย้ม | en_US |
dc.contributor.author | วาสนา ขวยเขิน | en_US |
dc.contributor.author | บุญยนุช ภู่ระหงษ์ | en_US |
dc.date.accessioned | 2020-01-08T08:11:53Z | |
dc.date.available | 2020-01-08T08:11:53Z | |
dc.date.issued | 2020-01-08 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/2912 | |
dc.description | รายงานวิจัย – มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2561 | en_US |
dc.description.abstract | This research aimed to investigate the basic recipe product, the quantity of banana flour
that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition
value of Sa Lee Krob.
50 samples were expert lecturers from the department of food and nutrition, the
department of food science and nutrition, and the department of industrial food service,
the faculty of Home Economics Technology, Rajamangala University of Technology Phra
Nakhon. 9- point hedonic scale was used in this study.
The result found that the basic of 3th recipe (Bloggang, 2018) was acceptable as the
standard recipe. There were 4 levels of the substitution of banana flour for wheat
flour; 0%, 10%, 20 % and 30%. 10% was acceptable for the appearance, color, flavor,
taste, texture and overall liking. The average scores were 7.94, 7.92, 8.22ม 7.90 and
8.08 respectively.
For the color of the basic Sa Lee Krob, L* (brightness value), a* (redness value) and b*
(yellow value) were different from Sa Lee Krob which is substituted with banana flour
(p≤0.05)
For the texture of basic recipe of Sa Lee Krob, the hardness value was harder than Sa
Lee Krob which was substituted with banana flour. The flexibility value, ability to
combine stickiness value, and Chewing resistance value were not significantly
different (p>0.05).
The nutritional aspects of the basic Sa Lee Krob and the quantity of banana flour
substituted wheat flour found that provided less energy but more fiber.
The more ash showed that banana flour provided more quantity minerals. Minerals
found in banana include potassium, magnesium, phosphorus and calcium. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | banana flour | en_US |
dc.subject | sa lee krob | en_US |
dc.subject | banana | en_US |
dc.subject | แป้งกล้วย | eu_US |
dc.subject | แป้งสาลี | eu_US |
dc.subject | ขนมสาลี | eu_US |
dc.title | Substitute for banana flour using partially wheat flour sa lee krob product | en_US |
dc.title.alternative | การใช้แป้งกล้วยทดแทนแป้งสาลีบางส่วนในผลิตภัณฑ์ขนมสาลี่กรอบ | en_US |
dc.type | Research Report | en_US |
dc.contributor.emailauthor | apiyya.m@rmutp.ac.th | en_US |
dc.contributor.emailauthor | prassanee.t@rmutp.ac.th | en_US |
dc.contributor.emailauthor | wassana.iin@hotmail.com | en_US |
dc.contributor.emailauthor | bunyanut.p@rmutp.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |