Show simple item record

dc.contributor.authorJuthasuwansiri, Kongkiaten_US
dc.contributor.authorก้องเกียรติ จูฑะสุวรรณศิริen_US
dc.contributor.authorPattanajaratvanit, Kantapongen_US
dc.contributor.authorกันตพงศ์ พัฒนจรัสวาณิชย์en_US
dc.date.accessioned2022-03-11T01:05:34Z
dc.date.available2022-03-11T01:05:34Z
dc.date.issued2022-03-11
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3785
dc.descriptionโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractThis research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2, 3 and 4 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19, 7.23 and 2.83 respectively while a viscosity of 96,436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1, 3 and 5 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32, 7.59 and 3.69 respectively with viscosity of 184,800 cp. In terms of chemical composition, it was found to consist of moisture, protein, fat, coarse fiber, ash and carbohydrates. 49.64, 3.83, 4.13, 1.81, 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectCookingen_US
dc.subjectการปรุงอาหารen_US
dc.subjectCooking (Quinoa)en_US
dc.subjectการปรุงอาหาร (ควินัว)en_US
dc.subjectQuinoaen_US
dc.subjectควินัวen_US
dc.subjectCooking (Rice)en_US
dc.subjectการปรุงอาหาร (ข้าว)en_US
dc.subjectBreaden_US
dc.subjectขนมปังen_US
dc.subjectRice -- Processingen_US
dc.subjectข้าว -- การแปรรูปen_US
dc.titleProduct development of bread spread from broken riceberry rice with quinoaen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์สเปรดขนมปังจากปลายข้าวไรซ์เบอรี่เสริมควินัวen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record