dc.contributor.author | Sanom, Pongpipat | en_US |
dc.contributor.author | พงศ์พิพัฒน์ สนม | en_US |
dc.contributor.author | Jangchud, Kamolwan | en_US |
dc.contributor.author | กมลวรรณ แจ้งชัด | en_US |
dc.date.accessioned | 2021-08-07T09:05:45Z | |
dc.date.available | 2021-08-07T09:05:45Z | |
dc.date.issued | 2021-08-07 | |
dc.identifier.issn | 2651-1096 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3607 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 72-84 | en_US |
dc.description.abstract | Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources, which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP), isolated soy protein (ISP) and xanthan gum on the physical, chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources, CP (25 and 35%) and ISP (0, 25, and 35%) in the cookie formulations, which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased, the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0, 0.14, 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity, moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore, the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Soybean | en_US |
dc.subject | ถั่วเหลือง | en_US |
dc.subject | Plant proteins | en_US |
dc.subject | โปรตีนจากพืช | en_US |
dc.subject | Xanthan gum | en_US |
dc.subject | แซนแทนกัม | en_US |
dc.subject | Cookies | en_US |
dc.subject | คุกกี้ | en_US |
dc.title | Effect of cricket (acheta domesticus) powder, soy protein isolate and xanthan gum on the gualities of rice flourbased cookies | en_US |
dc.title.alternative | ผลของจิ้งหรีดผงโปรตีนถั่วเหลืองสกัด และแซนแทนกัมที่มีต่อคุณภาพคุกกี้แป้งข้าวเจ้า | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | fagikwj@ku.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |