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dc.contributor.authorKitjavorasatien, Suthidaen_US
dc.contributor.authorสุธิดา กิจจาวรเสถียรen_US
dc.date.accessioned2023-03-28T07:42:41Z
dc.date.available2023-03-28T07:42:41Z
dc.date.issued2023-03-28
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/4010
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 16, ฉบับที่ 2 (ก.ค.-ธ.ค. 2565), หน้า 1-12en_US
dc.description.abstractThe results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g., the moisture, ash, protein, fat and carbohydrate was 39.64, 0.69, 5.33, 5.70 and 55.38 %, respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38, brightness (L*) 10.27, red (a*) 36.25, yellow (b*) 3,421.50 respectively, Hardness 0.85 g force, Springiness 86.25 %, Chewiness 1,314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers, 90 % of them accepted in this product.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.subjectFlouren_US
dc.subjectแป้งทำขนมen_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.subjectToddy Palm Pulp Powderen_US
dc.subjectผงเนื้อลูกตาลสุกen_US
dc.subjectSteamed Bunsen_US
dc.subjectแป้งซาลาเปาen_US
dc.titleFormulation development of steamed buns by supplemented toddy palm pulp powderen_US
dc.title.alternativeการพัฒนาสูตรแป้งซาลาเปาเสริมผลเนื้อลูกตาลสุกen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorsuthida.k@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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