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dc.contributor.authorSirieawphikul, Chanutwaten_US
dc.contributor.authorชนัฐวัฒน์ ศิริเอี้ยวพิกูลen_US
dc.date.accessioned2023-01-24T09:04:37Z
dc.date.available2023-01-24T09:04:37Z
dc.date.issued2023-01-24
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3976
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564en_US
dc.description.abstractThe objectives of this study were 1) to study the basic formula of Bean-Based Meat Analogue Products Supplemented. 2) To study the appropriate amount of lotus root utilization as supplementation in bean-based meat analogue products and to study the nutritional value of bean-based meat analogue products supplemented with lotus root. 3) To study the acceptance of bean-based meat analogue products supplemented with lotus root. 4) To study the consumer acceptance of bean-based meat analogue products recipes supplemented with lotus root. The results showed that the basic formulation of bean-based meat analogue in the recipe 2, which contains 50 grams of soybeans, 60 grams of green peas, 40 grams of white beans, 10 grams of shiitake mushrooms and 5 grams of beetroot, was the most accepted by 5 experts. The results of sensory evaluation showed that lotus root supplementation in a 10% bean-based meat analogue formulation was statistically significantly higher than that of 5%, 15% and 20% lotus root supplementation (p≤.05). The results of the calculation by software package showed that the amount of dietary fiber in the basic formula was 15.56 gram, which was lower than the formula that supplemented with lotus root. The amount of protein in the basic formula was 41.40 grams, which was lower than the lotus root fortified formula. The results of a consumer acceptance test of 30 people using the 9-Point Hedonic Scale rating method showed that the majority of consumers liked the shape and color. As for the taste, smell, texture, and overall liking, it was at a moderate level of acceptance and 93.33% accepted the bean-baseden_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectProduct designen_US
dc.subjectการพัฒนาผลิตภัณฑ์en_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.subjectBeansen_US
dc.subjectถั่วen_US
dc.subjectLotusen_US
dc.subjectบัวen_US
dc.titleDevelopment of bean-based meat analogue products supplemented with lotus rooten_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์เนื้อสัตว์เทียมจากถั่วเสริมรากบัวen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.ten_US


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