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dc.contributor.authorSanom, Pongpipaten_US
dc.contributor.authorพงศ์พิพัฒน์ สนมen_US
dc.contributor.authorJangchud, Kamolwanen_US
dc.contributor.authorกมลวรรณ แจ้งชัดen_US
dc.date.accessioned2021-08-07T09:05:45Z
dc.date.available2021-08-07T09:05:45Z
dc.date.issued2021-08-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3607
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 72-84en_US
dc.description.abstractRice 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.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectSoybeanen_US
dc.subjectถั่วเหลืองen_US
dc.subjectPlant proteinsen_US
dc.subjectโปรตีนจากพืชen_US
dc.subjectXanthan gumen_US
dc.subjectแซนแทนกัมen_US
dc.subjectCookiesen_US
dc.subjectคุกกี้en_US
dc.titleEffect of cricket (acheta domesticus) powder, soy protein isolate and xanthan gum on the gualities of rice flourbased cookiesen_US
dc.title.alternativeผลของจิ้งหรีดผงโปรตีนถั่วเหลืองสกัด และแซนแทนกัมที่มีต่อคุณภาพคุกกี้แป้งข้าวเจ้าen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorfagikwj@ku.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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