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dc.contributor.authorPengwon, Tititpornen_US
dc.contributor.authorOoaymaweerahirun, Premraphien_US
dc.contributor.authorKlinmalai, Laddawanen_US
dc.contributor.authorฐิติพร เพ็งวันen_US
dc.contributor.authorเปรมระพี อุยมาวีรหิรัญen_US
dc.contributor.authorลัดดาวัลย์ กลิ่นมาลัยen_US
dc.date.accessioned2020-01-08T08:26:37Z
dc.date.available2020-01-08T08:26:37Z
dc.date.issued2020-01-08
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2913
dc.descriptionรายงานวิจัย – มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2561en_US
dc.description.abstractThe purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean, three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture experimental design(Scheffe’ simplex-centroid design) to determined the optimumformula. Chemical and physical properties %protein, pH and total soluble solid were analyzed. The result shown the formula of cereal drink consisted of 0.5% red kidney bean, 1% peanut and 1%Job’s tear were the optimum formula. The optimum product was evaluated color(L* a* b*), pH, %protein, %fat and %fiber. The product consisted of L*38.20 a*0.13 b*3.46 , pH 6.6, 1.3% of protein, 0.2% of fat and 0.02% of fiber. Coliform bacterials was less than 3.0 MPN/100ml. Sensory evaluation was tested by 100 panelists using 9-point hedonic scale in aspects of color, odor, flavor, texture and overall liking were 6.18, 6.16, 6.09, 6.04 and 6.63, respectively. The overall liking of product was within the range of like slightlyen_US
dc.description.sponsorshipRajamangala University of Technology Phranakhonen_US
dc.language.isothen_US
dc.subjectflourdurianen_US
dc.subjectflour from durian peeen_US
dc.subjectbeverageen_US
dc.subjectน้ำนมธัญพืชeu_US
dc.subjectเครื่องดื่มeu_US
dc.titlePotential development the flour from durian peel for cereal beverage productsen_US
dc.title.alternativeการพัฒนาแป้งเปลือกทุเรียนสาหรับผลิตภัณฑ์เครื่องดื่มธัญพืชen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthortitiporn.p@rmutp.ac.then_US
dc.contributor.emailauthorpremraphi.o@rmutp.ac.then_US
dc.contributor.emailauthorladdawan.kll@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.theu_US


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