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dc.contributor.authorChompunuch, Nutthidaen_US
dc.contributor.authorณัฐธิดา ชมภูนุชen_US
dc.contributor.authorSotthiwatthanangkun, Supakarnen_US
dc.contributor.authorสุภากาญจน์ โสตถิวัฒนางกูรen_US
dc.date.accessioned2022-03-10T10:52:33Z
dc.date.available2022-03-10T10:52:33Z
dc.date.issued2022-03-10
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3781
dc.descriptionโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractThe objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed, basic yogurts, 2, 4 and 6 percent, with other components in the formula: Pasteurized milk, natural flavored yogurt, granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic, stable yogurt. Which the yogurt has 21 solids soluble in water, white, light yellow The texture of the yogurt is stable. After that, mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios, namely 30:70, 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37, the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture, ash, fat, protein, fiber, protein and carbohydrate was found to be 86.81 ± 2.83, 0.40 ± 0.32, 0.37 ± 0.23, 3.02 ± 0.77, 0.14 ± 0. 26, and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days, found that total microbial count, yeast, mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectDairy productsen_US
dc.subjectผลิตภัณฑ์นมen_US
dc.subjectFermented milken_US
dc.subjectนมเปรี้ยวen_US
dc.subjectYogurten_US
dc.subjectโยเกิร์ตen_US
dc.subjectCooking (Fruit)en_US
dc.subjectการปรุงอาหาร (ผลไม้)en_US
dc.subjectvegetablesen_US
dc.subjectผักen_US
dc.titleReduced sugar drinking yoghurt from eruits and vegetablesen_US
dc.title.alternativeผลิตภัณฑ์นมเปรี้ยวจากผักผลไม้สูตรลดน้ำตาลen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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