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dc.contributor.authorBunyasawat, Jetniphaten_US
dc.contributor.authorเจตนิพัทธ์ บุณยสวัสดิ์en_US
dc.contributor.authorBunna, Photchaneeen_US
dc.contributor.authorพจนีย์ บุญนาen_US
dc.contributor.authorBhoosem, Chakkrawuten_US
dc.contributor.authorจักราวุธ ภู่เสมen_US
dc.contributor.authorSiwakorn Talabnarken_US
dc.contributor.authorศิวกร ตลับนาคen_US
dc.date.accessioned2022-05-11T07:23:06Z
dc.date.available2022-05-11T07:23:06Z
dc.date.issued2022-05-11
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3850
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563en_US
dc.description.abstractThe product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product, contains cookies products, Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time, it resulted in a lower product's texture characteristic score. Which affects acceptance The proper packaging is beautiful, the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice, of 100 people, found that most of the testers, more than 80%, accepted the product development of gluten-free pastries with Thai rice. Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise, Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar, Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material, meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters, found that most of the testers, more than 80%, accepted the product development of Thai rice snacks.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectfood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.subjectcommunity enterpriseen_US
dc.subjectวิสาหกิจชุมชนen_US
dc.subjectriceen_US
dc.subjectข้าวen_US
dc.titleThe development of food products from thai rice of khlong yong- lan tak fa community enterprise in Nakhon Pathom provinceen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์อาหารจากข้าวไทยของวิสาหกิจชุมชนบ้านโฉนดชุมชนคลองโยง-ลานตากฟ้า จังหวัดนครปฐมen_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorjadeniphat.b@rmutp.ac.then_US
dc.contributor.emailauthorpotchanee.b@rmutp.ac.then_US
dc.contributor.emailauthorchakkrawut.b@rmutp.ac.then_US
dc.contributor.emailauthorsiwakron.t@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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