Show simple item record

dc.contributor.authorOthong, Jirapaten_US
dc.contributor.authorจิราภัทร โอทองen_US
dc.contributor.authorChareonchai, Amornraten_US
dc.contributor.authorอมรรัตน์ เจริญชัยen_US
dc.contributor.authorKlinmalai Laddawanen_US
dc.contributor.authorลัดดาวัลย์ กลิ่นมาลัยen_US
dc.contributor.authorKitjaWorasathien, Suthidaen_US
dc.contributor.authorสุธิดา กิจจาวรเสถียรen_US
dc.contributor.authorPomnol, Woralaken_US
dc.contributor.authorวรลักษณ์ ป้อมน้อยen_US
dc.contributor.authorPomyen, Vorathonen_US
dc.contributor.authorวรธร ป้อมเย็นen_US
dc.date.accessioned2020-08-27T05:40:02Z
dc.date.available2020-08-27T05:40:02Z
dc.date.issued2020-08-27
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3274
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractAbstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein and low sugar ice cream demand for this consumer group. Therefore, the objective of this study was to develop the reduced energy milk ice cream by using chicken breast and inulin. Milk ice cream was supplemented with chicken breast at 5, 10 and 15% by total weight. The result showed that 10% chicken breast ice cream was highest score of sensory evaluation. Sugar was substituted with inulin at 25, 50 and 75% by weight. The result showed that the replacement of sugar with 50% inulin was suitable for ice cream. The chicken breast ice cream with inulin formula were determined the physical properties. The result showed that viscosity, overrun, texture and melting rate of the developed formula were 147 cps, 41%, 11,780 g force and 6%, respectively. The lightness (L*), redness (a*) and yellowness (b*) value were 88.68, 4.60 and 19.11, respectively. The proximate compositions, moisture and protein content of the chicken breast ice cream with inulin formula were 68.03 and 11.79% higher than basic formula whereas fat and ash content of the chicken breast ice cream with inulin formula were 6.02 and 0.45% lower than basic formula. Microbiological quality of the chicken breast ice cream with inulin formula were in the acceptable limit according to Notification of the Ministry of Public Health. In addition, the total energy of the chicken breast ice cream with inulin formula was lower than basic formula. The cost of the chicken breast ice cream with inulin formula was higher than basic formula at 16.23%.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectice creamen_US
dc.subjectไอศกรีมen_US
dc.subjectHealth careen_US
dc.subjectการดูแลสุขภาพen_US
dc.titleThe development of milk ice-cream supplemented chicken breast for exerciseren_US
dc.title.alternativeการพัฒนาไอศกรีมนมเสริมอกไก่สำหรับผู้ออกกำลังกายen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorjirapat.o@rmutp.ac.then_US
dc.contributor.emailauthoramorn125@yahoo.comen_US
dc.contributor.emailauthorladdawan.kl@rmutp.ac.then_US
dc.contributor.emailauthorsuthida.k@rmutp.ac.then_US
dc.contributor.emailauthorworalak.po@gmail.comen_US
dc.contributor.emailauthorvorathon.p@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record