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Chowladda Tiengpook. Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean. (). Kasetsart University. Office of the University Library. : , ม.ค.-มี.ค. 2546.
Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean
Name: Chulaluck Charunuch
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Pracha Boonyasirikool
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Chowladda Tiengpook
Organization :
Kasetsart University. Institute of Food Research and Product Development
keyword:
instant cereal beverage powders
;
corn
Abstract:
Preparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results showed that the differences in particle size of corn grit were not significant effect (p > 0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein were significant effect (p £ 0.05) on the protein content and the physical properties of product (bulk density, reconstitution index, water absorption index, water solubility index and viscosity). The highest acceptable product consists of particle size of corn grit equaled to 13 mesh and the composition between corn grit and isolated soy protein equaled to 84:10 which reconstituted well, good soluble and moderate viscosity had adequate protein content and appropriate pattern of essential amino acid for good nutritive consuming.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ม.ค.-มี.ค. 2546
Modified:
2009-08-13
Issued:
2009-08-13
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (วิทยาศาสตร์), 37(1) หน้า 72-83
eng
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.029246 วินาที
Chulaluck Charunuch
| Title | Contributor | Type |
|---|---|---|
| Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean
มหาวิทยาลัยเกษตรศาสตร์ Chulaluck Charunuch;Pracha Boonyasirikool;Chowladda Tiengpook | บทความ/Article | |
| Production of Healthy Protein and Snack Foods for Small-scale Industry from Full Fat Soy Flour
มหาวิทยาลัยเกษตรศาสตร์ Chulaluck Charunuch;Kritsana Temtrakool;Saovaluk Runggaeng;Urai Paosungthong;Warunee Varanyanond | บทความ/Article |
Pracha Boonyasirikool
| Title | Contributor | Type |
|---|---|---|
| Feasibility study on snack production by using dietary fiber concentrate from soymilk residue
มหาวิทยาลัยเกษตรศาสตร์ Kulvadee Trongpanich;Pracha Boonyasirikool;Sumalai Srikumlaitong;Chowladda Teangpook;Udom Kanchanapakornchai | มหาวิทยาลัยเกษตรศาสตร์ | บทความ/Article |
| Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean
มหาวิทยาลัยเกษตรศาสตร์ Chulaluck Charunuch;Pracha Boonyasirikool;Chowladda Tiengpook | บทความ/Article |
Chowladda Tiengpook
| Title | Contributor | Type |
|---|---|---|
| Using of Extrusion Process for Preparation of Instant Cereal Beverage Powders based on Corn and Soybean
มหาวิทยาลัยเกษตรศาสตร์ Chulaluck Charunuch;Pracha Boonyasirikool;Chowladda Tiengpook | บทความ/Article | |
| Development of Candied Pumpkin Kanom Ping Kaset
มหาวิทยาลัยเกษตรศาสตร์ Tavidsa Lohana;Pailin Phoopat;Vipa Surojanametakul;Chowladda Tiengpook | บทความ/Article |