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dc.contributor.authorChueanopparat, Jintanaen_US
dc.contributor.authorจินตนา เชื้อนพรัตน์en_US
dc.contributor.authorCharoenying, Varayosen_US
dc.contributor.authorวรายศ เจริญยิ่งen_US
dc.contributor.authorSangteerakij, Duangkamonen_US
dc.contributor.authorดวงกมล แสงธีรกิจen_US
dc.contributor.authorChalermchaiwat, Parisuten_US
dc.contributor.authorปาริสุทธิ์ เฉลิมชัยวัฒน์en_US
dc.contributor.authorChantaro, Prawtaen_US
dc.contributor.authorพราวตา จันทโรen_US
dc.date.accessioned2022-04-24T06:00:43Z
dc.date.available2022-04-24T06:00:43Z
dc.date.issued2022-04-24
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3811
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 156-166en_US
dc.description.abstractThe aim of this research was to develop Pad Thai crispy bar, which is made from rice noodle (Chanthaburi's noodle), tofu, dried shrimp, garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce, then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A, B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) , taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical, chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu, dried shrimp and garlic chives was 72%, 13% and 15%, respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N, respectively. In addition, the developed product consisted of 9.17% moisture (wet weight basis), total carbohydrate, fat, ash and crude fiber which were 50.04%, 30.80%, 15.82%, 3.34% and 1.98% (dry weight basis), respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectThai fooden_US
dc.subjectอาหารไทยen_US
dc.subjectCookingen_US
dc.subjectการปรุงอาหารen_US
dc.subjectProcessed foodsen_US
dc.subjectอาหารแปรรูปen_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.titleDevelopment of pad Thai crispy baren_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ผัดไทยกรอบชนิดแท่งen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorfagrpsch@ku.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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