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dc.contributor.authorSoteyome, Thanapopen_US
dc.contributor.authorธนภพ โสตรโยมen_US
dc.contributor.authorKee-Ariyo, Chayapaten_US
dc.contributor.authorชญาภัทร์ กี่อาริโยen_US
dc.contributor.authorSakulyunyongsuk, Noppornen_US
dc.contributor.authorนพพร สกุลยืนยงสุขen_US
dc.date.accessioned2020-08-14T10:25:37Z
dc.date.available2020-08-14T10:25:37Z
dc.date.issued2020-08-14
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3255
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractBakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise, Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste, then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms, such as pH value, color measurement and total number of microorganisms, found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere, packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood technologyen_US
dc.subjectเทคโนโลยีอาหารen_US
dc.subjectFood processingen_US
dc.subjectการแปรรูปอาหารen_US
dc.subjectBananaen_US
dc.subjectกล้วยen_US
dc.titleBakery products development from the banana pseudo-stems and waste from dried banana production at ban bang ta chom community enterprise, Sing Buri Province for sustainable commerceen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์เบเกอรี่จากหยวกกล้วยและส่วนเหลือทิ้งใน การผลิตกล้วยตากของกลุ่มวิสาหกิจชุมชนแม่บ้านบางตาโฉม จังหวัดสิงห์บุรีสู่เชิงพาณิชย์อย่างยั่งยืนen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorthanapop.s@rmutp.ac.then_US
dc.contributor.emailauthorchayapat.s@rmutp.ac.then_US
dc.contributor.emailauthorNopporn.s@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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