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dc.contributor.authorSapantupong, Saengkhaeen_US
dc.contributor.authorแสงแข สพันธุพงศ์en_US
dc.date.accessioned2020-09-07T07:51:35Z
dc.date.available2020-09-07T07:51:35Z
dc.date.issued2020-09-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3352
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 13(2) : 186-195en_US
dc.description.abstractThe objective of this research were 1) Determination of anthocyanin in riceberry rice bran has been 1195.60 mg/L 2) To investigate the suitable amount of riceberry rice bran added into bread. Sensory evaluation revealed that the bread added 10%, riceberry rice bran was similar to the bread added 30% riceberry rice bran they received the highest likability scores in terms of in the appearance, color, odor and taste. However their softness and overall preferences were significantly different (p<0.05). Water activity (aw) of bread added riceberry rice bran at various concentrations 10, 20 and 40% were not significantly different (p>0.05) but it sighificantly decreased in bread added 30% riceberry rice bran. For texture analysis the handness of bread added 10-30% riceberry rice bran were not significance increased, however, the hardness of bread with 40% riceberry rice bran was significantly higher then the bread with the addition of 10%. The color of bread addition with four levels of riceberry rice bran were significantly different (p<0.05). Riceberry rice bran added into the bread reduced the brightness value reduce obesity in bread that has been recognized as having a strong flavor. The bread added 30% riceberry rice bran has been accepted dark purple fragrant rice bran. The outer skin of the bread is slightly dry and sweet taste 3) The shelf life of riceberry rice bran in bread can be stored for 3 days.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectProduct developmenten_US
dc.subjectการพัฒนาผลิตภัณฑ์en_US
dc.subjectBread productsen_US
dc.subjectผลิตภัณฑ์ขนมปังen_US
dc.subjectRiceberry branen_US
dc.subjectรำข้าวไรซ์เบอร์รี่en_US
dc.subjectRaspberryen_US
dc.subjectข้าวไรเบอร์รี่en_US
dc.titleDevelopment of bread with riceberry rice branen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ขนมปังจากรำข้าวไรซ์เบอร์รี่en_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorsapantupong@kru.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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