| dc.contributor.author | Kitjaworasatien, Suthida | |
| dc.date.accessioned | 2012-04-26T10:08:36Z | |
| dc.date.available | 2012-04-26T10:08:36Z | |
| dc.date.issued | 2012-04-26 | |
| dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/962 | |
| dc.description | วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2553 | en_US |
| dc.description.abstract | The objectives of this study were to dry Chaploo Leaves at 3 levels: 50, 60 and 70C for 3 hours. It was found difference in the moisture values aw and color significantly (p<0.05). 60C is the best value. Then, based on 3 formulas of Cereal Bar mixed with Chaploo leaves, sensory evaluation in terms of color, flavor, taste, texture and overall acceptable were conducted. Scores of nine levels (9-Point Hedonic Scale) was used for taste test. Factorials Randomized complete Block Design (RCBD) compared the differences of the measures, Duncan's New Multi Rank Test (DMRT) found that the scores for flavor taste texture and overall 3 | en_US |
| dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
| dc.language.iso | th | en_US |
| dc.subject | Chaploo Leaves | en_US |
| dc.subject | Plant products | en_US |
| dc.subject | ใบชาพลู | en_US |
| dc.subject | ผลิตภัณฑ์พืช | en_US |
| dc.title | Chaploo leaves added cereal bar product | en_US |
| dc.title.alternative | ผลิตภัณฑ์ธัญพืชผสมใบชะพลูอัดแท่ง | en_US |
| dc.type | Theses | en_US |
| dc.contributor.emailauthor | arit@rmutp.ac.th | |
