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dc.contributor.authorManarote, Apinyaen_US
dc.contributor.authorTubbiyam, Prassaneeen_US
dc.contributor.authorKhuaikhoen, Wassanaen_US
dc.contributor.authorPhurahong, Bunyanuten_US
dc.contributor.authorอภิญญา มานะโรจน์en_US
dc.contributor.authorปรัศนีย์ ทับใบแย้มen_US
dc.contributor.authorวาสนา ขวยเขินen_US
dc.contributor.authorบุญยนุช ภู่ระหงษ์en_US
dc.date.accessioned2020-01-08T08:11:53Z
dc.date.available2020-01-08T08:11:53Z
dc.date.issued2020-01-08
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2912
dc.descriptionรายงานวิจัย – มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2561en_US
dc.description.abstractThis 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.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectbanana flouren_US
dc.subjectsa lee kroben_US
dc.subjectbananaen_US
dc.subjectแป้งกล้วยeu_US
dc.subjectแป้งสาลีeu_US
dc.subjectขนมสาลีeu_US
dc.titleSubstitute for banana flour using partially wheat flour sa lee krob producten_US
dc.title.alternativeการใช้แป้งกล้วยทดแทนแป้งสาลีบางส่วนในผลิตภัณฑ์ขนมสาลี่กรอบen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorapiyya.m@rmutp.ac.then_US
dc.contributor.emailauthorprassanee.t@rmutp.ac.then_US
dc.contributor.emailauthorwassana.iin@hotmail.comen_US
dc.contributor.emailauthorbunyanut.p@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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