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dc.contributor.authorLiaotrakoon, Wijitraen_US
dc.contributor.authorวิจิตรา เหลียวตระกูลen_US
dc.contributor.authorLiaotrakoon, Vachirayaen_US
dc.contributor.authorวชิรญา เหลียวตระกูลen_US
dc.contributor.authorWongsaengtham, Wanpaen_US
dc.contributor.authorวรรภา วงศ์แสงธรรมen_US
dc.contributor.authorHongboonrueng, Rattanaen_US
dc.contributor.authorรัตนา หงษ์บุญเรืองen_US
dc.contributor.authorSinghtoum, Sorraviten_US
dc.contributor.authorสรวิศ สิงห์ท้วมen_US
dc.date.accessioned2022-04-24T09:18:13Z
dc.date.available2022-04-24T09:18:13Z
dc.date.issued2022-04-24
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3817
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 1-13en_US
dc.description.abstractThe objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume, density, antioxidant activity, and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control), 10%, 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance, and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g, while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also, the sensory acceptance scores by panelists in terms of appearance, color, aroma, taste, texture, and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore, the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFlouen_US
dc.subjectแป้งทำขนมen_US
dc.subjectBreaden_US
dc.subjectขนมปังen_US
dc.subjectBananasen_US
dc.subjectกล้วยen_US
dc.titleEffect of cavendish banana flour content as replacement for wheat flour on bread qualityen_US
dc.title.alternativeผลของปริมาณแป้งกล้วยหอมเขียวทดแทนแป้งสาลีที่มีต่อคุณลักษณะของขนมปังen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorL_wijitra@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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