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dc.contributor.authorThanasaksakorn, Ponpimonen_US
dc.contributor.authorพรพิมล ธนะศักดิ์สาครen_US
dc.date.accessioned2020-01-17T08:25:51Z
dc.date.available2020-01-17T08:25:51Z
dc.date.issued2020-01-17
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3010
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2560en_US
dc.description.abstractThis research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour , 2 0 0 grams of sugar, and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects, such as color, flavor, texture, overall taste, and appearance. The average score was 7.90, 8.00, 8.30, 8.40, 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas, then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture, which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent, or formula 1 was the most accepted in terms of color, flavor, texture, overall taste, and appearance. The average scores were 7.00, 7.60, 7.70, 7.10, 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice, Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectSnacken_US
dc.subjectขนมสำปันนีen_US
dc.subjectForgotten rice flouren_US
dc.subjectแป้งข้าวลืมผัวen_US
dc.subjectTapioca flouren_US
dc.subjectแป้งมันสำปะหลังen_US
dc.titleProduct development of sampannee dessert partially substituted tapioca flour with leumpua rice flouren_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ขนมสำปันนีโดยใช้แป้งข้าวลืมผัวทดแทน แป้งมันสำปะหลังบางส่วนen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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