Show simple item record

dc.contributor.authorThongkham, Chukkriten_US
dc.contributor.authorจักรกฤษณ์ ทองคำen_US
dc.contributor.authorTechakriengkrai, Taweesaken_US
dc.contributor.authorทวีศักดิ์ เตชะเกรียงไกรen_US
dc.contributor.authorKongkachuicai, Ratchaneeen_US
dc.contributor.authorรัชนี คงคาฉุยฉายen_US
dc.date.accessioned2020-09-07T06:13:48Z
dc.date.available2020-09-07T06:13:48Z
dc.date.issued2020-09-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3343
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 13(2) : 119-127en_US
dc.description.abstractThe potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects, cancer chemoprevention, and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process, i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels, i.e. 5, 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein, fiber, ash, energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood supplement productsen_US
dc.subjectผลิตภัณฑ์อาหารเสริมen_US
dc.subjectMulberry teaen_US
dc.subjectชาใบหม่อนen_US
dc.subjectNutritionen_US
dc.subjectโภชนาการen_US
dc.titleNutritional Values of Snack Products Added with Mulberry Leaf Tea Powder Buri Rum 60en_US
dc.title.alternativeคุณค่าทางโภชนาการในผลิตภัณฑ์อาหารว่างเสริมผงชาใบหม่อนพันธุ์บุรีรัมย์ 60en_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorChukkrit.t@ku.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