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Chowladda Tiengpook. Development of Candied Pumpkin Kanom Ping Kaset. (). Kasetsart University. Office of the University Library. : , ม.ค.-ธ.ค. 2550.
Development of Candied Pumpkin Kanom Ping Kaset
Name: Tavidsa Lohana
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Pailin Phoopat
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Vipa Surojanametakul
Organization :
Kasetsart University. Institute of Food Research and Product Development
Name: Chowladda Tiengpook
Organization :
Kasetsart University. Institute of Food Research and Product Development
keyword:
cookie
Abstract:
This research aimed to use pumpkin as a source of β-carotene in Kanom Ping Kaset (KK), a kind of hard cookie. Candied pumpkin with different degree of Brix content (50°, 60° and 70°) were prepared and were separately added to KK recipe at four levels : 15%, 30%, 45% and 60% of flour weight. Sensory evaluation was also performed. The results showed that KK added with 60% of 60° Brix candied pumpkin had the highest acceptance score. Shelf life period of this candied pumpkin Kanom Ping Kaset (CPKK) was investigated by packing in laminated (OPP/PE/Al.foil/LLDPE) bag and polypropylene (PP) bag and kept at room temperature for six months. It was found that shelf life of the CPKK in laminated bag was six months and PP bag was three months. The results also showed that when the candied pumpkin was added to KK, the level of β-carotene increased 2 times. After storage for six months, the β-carotene decreased by 50% in laminated bag and 75% in PP bag.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ม.ค.-ธ.ค. 2550
Modified:
2009-09-01
Issued:
2009-09-01
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (วิทยาศาสตร์), 41(5) หน้า 307-312
eng
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.051281 วินาที
Tavidsa Lohana
| Title | Contributor | Type |
|---|---|---|
| Development of Candied Pumpkin Kanom Ping Kaset
มหาวิทยาลัยเกษตรศาสตร์ Tavidsa Lohana;Pailin Phoopat;Vipa Surojanametakul;Chowladda Tiengpook | บทความ/Article |
Pailin Phoopat
| Title | Contributor | Type |
|---|---|---|
| Development of Candied Pumpkin Kanom Ping Kaset
มหาวิทยาลัยเกษตรศาสตร์ Tavidsa Lohana;Pailin Phoopat;Vipa Surojanametakul;Chowladda Tiengpook | บทความ/Article |
Vipa Surojanametakul
| Title | Contributor | Type |
|---|---|---|
| Development of Candied Pumpkin Kanom Ping Kaset
มหาวิทยาลัยเกษตรศาสตร์ Tavidsa Lohana;Pailin Phoopat;Vipa Surojanametakul;Chowladda Tiengpook | บทความ/Article | |
| Factors Affecting Water Soluble Polysaccharide Content and Pasting Properties of Thai Glutinous Rice
มหาวิทยาลัยเกษตรศาสตร์ Vipa Surojanametakul;PatchareeTungtrakul;Warunee Varanyanond | บทความ/Article | |
| Effects of Water Soaking on Gamma-Aminobutyric Acid (GABA) in Germ of Different Thai Rice Varieties
มหาวิทยาลัยเกษตรศาสตร์ Warunee Varanyanond;Patcharee Tungtrakul;Vipa Surojanametakul;Ladda Watanasiritham;Luxiang, Wang | บทความ/Article | |
| Properties of Spray-dried Rice Starch Microcapsule
มหาวิทยาลัยเกษตรศาสตร์ Vipa Surojanametakul;Patcharee Tungtrakul;Warunee Varannanond;Rasamee Supasri;Smittra Boonbumroung;Kitsana Themtakul | 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 |