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dc.contributor.authorEkkittisatien, Sirindaen_US
dc.contributor.authorสิรินดา เอกกิตติเสถียรen_US
dc.date.accessioned2020-01-18T04:10:44Z
dc.date.available2020-01-18T04:10:44Z
dc.date.issued2020-01-18
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3026
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2560en_US
dc.description.abstractThis research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division, Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out, using the acceptance scores on appearance, color, smelling, viscousness, smoothness, overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet, rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance, color, smelling, viscousness, smoothness, overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectBeverageen_US
dc.subjectเครื่องดื่มen_US
dc.subjectRiceberryen_US
dc.subjectข้าวไรซ์เบอรี่en_US
dc.subjectproteinen_US
dc.subjectโปรตีนen_US
dc.subjectBeverage productsen_US
dc.subjectผลิตภัณฑ์เครื่องดื่มen_US
dc.titleProduct development of riceberry beverage plus proteinen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์เครื่องดื่มข้าวไรซ์เบอร์รี่เสริมโปรตีนen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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