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dc.contributor.authorPrahucha, Yolladaen_US
dc.contributor.authorยลลดา พระหุชาen_US
dc.date.accessioned2021-09-10T12:42:33Z
dc.date.available2021-09-10T12:42:33Z
dc.date.issued2021-09-10
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3693
dc.descriptionวิทยานิพนธ์ (ศศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563en_US
dc.description.abstractresearch included 3 different basic recipes of Belgium Waffles. The findings indicated that the first basic recipe of Belgium Waffles was recognized by the tasters at the highest level of preference. Then, the researcher selected the first basic recipe to study from the different amounts of whey protein added including 5%, 10% and 15%. From the study found that the optimum amount of whey protein to be added in Belgium Waffles was the recipe with 10% added with, at the average preference score both texture and overall of 7.63±0.00 7.73±1.01. Moreover, Belgium Waffles added with whey protein had more nutritional values in its nutrients than the basic recipes with 10.55 g of protein and 45.97 g of carbohydrate decreased from the basic recipes and also provided 396.81 kcal of energy per 100 g weight. In addition, Belgium Waffles with added whey protein was recognized by 98% of the consumers. The factors of product recognition were novelty, beneficial for the body, easiness to eat and the new options for people who enjoy eating snacks or desserts. From the study on Belgium Waffles with added whey protein with 40 g pack size at a price of 30 baht/piece, there were(3) 97% of the consumers who were interested in buying Belgium Waffles added with whey protein.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakornen_US
dc.language.isothen_US
dc.subjectBelgium wafflesen_US
dc.subjectขนมวาฟเฟิลเบลเยียมen_US
dc.subjectWhey proteinen_US
dc.subjectเวย์โปรตีนen_US
dc.titleBelgium waffles fortified with whey proteinen_US
dc.title.alternativeขนมวาฟเฟิลเบลเยียมเสริมเวย์โปรตีนen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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