dc.contributor.author | Sapantupong, Saengkhae | en_US |
dc.contributor.author | แสงแข สพันธุพงศ์ | en_US |
dc.date.accessioned | 2020-09-07T07:51:35Z | |
dc.date.available | 2020-09-07T07:51:35Z | |
dc.date.issued | 2020-09-07 | |
dc.identifier.issn | 2651-1096 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3352 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, 13(2) : 186-195 | en_US |
dc.description.abstract | The 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.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Product development | en_US |
dc.subject | การพัฒนาผลิตภัณฑ์ | en_US |
dc.subject | Bread products | en_US |
dc.subject | ผลิตภัณฑ์ขนมปัง | en_US |
dc.subject | Riceberry bran | en_US |
dc.subject | รำข้าวไรซ์เบอร์รี่ | en_US |
dc.subject | Raspberry | en_US |
dc.subject | ข้าวไรเบอร์รี่ | en_US |
dc.title | Development of bread with riceberry rice bran | en_US |
dc.title.alternative | การพัฒนาผลิตภัณฑ์ขนมปังจากรำข้าวไรซ์เบอร์รี่ | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | sapantupong@kru.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |