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dc.contributor.authorChuamsompong, Boonyapornen_US
dc.contributor.authorบุญญาพร เชื่อมสมพงษ์en_US
dc.contributor.authorSongsom, Nualsrien_US
dc.contributor.authorนวลศรี สงสมen_US
dc.contributor.authorSrithongkerd, Monruthaien_US
dc.contributor.authorมนฤทัย ศรีทองเกิดen_US
dc.contributor.authorTanasombun, Porntaweeen_US
dc.contributor.authorพรทวี ธนสัมบัณณ์en_US
dc.contributor.authorPhanwong, Natchaen_US
dc.contributor.authorณัชฌา พันธุ์วงษ์en_US
dc.date.accessioned2023-03-29T07:04:34Z
dc.date.available2023-03-29T07:04:34Z
dc.date.issued2023-03-29
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/4022
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 16, ฉบับที่ 1 (ม.ค.-มิ.ย 2565), หน้า 117-126en_US
dc.description.abstractThe objective of this research was to study the development of cake decorated cream without trans fat. selection of buttercream using as a standards recipe from 3 formulas 50 tasters by 9 Point Hedonic Scales Test. The formula using buttercream had 8.37±0.71 points at very like level was composed of butter 36.08 % shortening 15.47 % white egg 5.15 % sugar 25.77 % salt 1.03 % water 15.47 % and vanilla 10 %. Then substitute shortening with white kidney bean at 0, 25, 50, 75, 100 %. The 100% white kidney bean recipe was the highest acceptable 8.42±0.75 points at the very like level. The acceptance test with 100 consumers was 8.10±0.74 score at very like. The color of products showed L* a* b* C and H were 37.52±0.04, 0.30±0.01, 11.19±0.04, 11.20±0.04, 88.42±0.07 respectively, The Viscosity was 2857±26.62 cPs, Moisture was 31.78±0.05 w.b., Texture (Firmness) was 55340.06±68.39 g, Consistency was 47435.10±376.39 N. and Cohesiveness was 5.30±0.39 g.sec which more than the standard recipe and nutritive values per one serving. Carbohydrates decrease at 0.19 gram, Energy increase at 32.43 kilocalories, Fat decrease at 1.97 gram, Sugar decrease at 30 gram and more protein than the standard recipe with 0.23 gram. per serving at 150 g.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.subjectProduct developmenten_US
dc.subjectการพัฒนาผลิตภัณฑ์en_US
dc.subjectCake decorating creamen_US
dc.subjectครีมแต่งหน้าเค้กen_US
dc.subjectTrans faten_US
dc.subjectไขมันทรานส์en_US
dc.titleDevelopment of cake decorated cream without trans faten_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ครีมแต่งหน้าเค้กไร้ไขมันทรานส์en_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorboonyaporn_chu@dusit.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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