dc.contributor.author | Camnankan, Varaphon | en_US |
dc.contributor.author | วราภรณ์ ชำนาญการ | en_US |
dc.date.accessioned | 2022-06-17T06:47:46Z | |
dc.date.available | 2022-06-17T06:47:46Z | |
dc.date.issued | 2022-06-17 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3895 | |
dc.description | วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564 | en_US |
dc.description.abstract | The development of fruit cake products using quinoa flour mixed with rice flour
and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice
flour as a substitute for wheat flour in fruit cake products, ( 2) to study the use of
vegetable fat as a substitute for butter in fruit cake products using quinoa flour and
rice flour mixture, ( 3) to study the nutritional value of basic fruit cake and fruit cake
using quinoa flour and rice flour mixture and using vegetable fat instead of butter, and
( 4) to study consumer acceptance of fruit cake products that using quinoa and rice
flour mixture by using vegetable fat instead of butter. The results showed that the
appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a
ratio of 50: 50, which achieved preference ratings higher than the ratio of 60: 40 and
70: 30 based on sensory evaluation. The study on the use of vegetable fat as a
substitute for butter in fruit cake recipes showed that the use of fat obtained from rice
bran oil had higher mean scores of favorability than the use of fat from coconut oil
and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa
and rice flour and fat from rice bran oil as a butter substitute was compared with the
basic recipe. It was found that the nutritional value was not much different. The fruit
cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in
100 grams can provide 368.30 kilocalories with a moisture content of 32.22%, protein
6.02%, carbohydrates 41.10%, fat 19.98%, ash 0.68% and calcium 507.57 mg. And
from the results of the acceptance study of 120 general consumers who had opinions
on fruit cake products that use quinoa flour mixed with rice flour and fat from rice
bran oil, 4 3 % found that fruit cake products had novelty and interesting followed
by 25% of the nutrients that were beneficial to the body, with 100% acceptance of
the developed products. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Fruit cake | en_US |
dc.subject | เค้กผลไม้ | en_US |
dc.subject | Quinoa | en_US |
dc.subject | ควินัว | en_US |
dc.subject | Flour | en_US |
dc.subject | แป้งข้าวเจ้า | en_US |
dc.title | The use of quinoa flour mixed with rice flour and vegetable fat in fruit cake products | en_US |
dc.title.alternative | การใช้แป้งควินัวผสมแป้งข้าวเจ้าและไขมันจากพืชในผลิตภัณฑ์เค้กผลไม้ | en_US |
dc.type | Thesis | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |