สืบค้นงานวิจัย
Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
On-Nom N. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
ผู้แต่ง / หัวหน้าโครงการ (EN): On-Nom N.
บทคัดย่อ (EN): The objective of this study was to develop a cheese shake biscuit formulation by reducing sugar and fat content, reducing saturated fat ingredients and partially replacing wheat flour with germinated Homnin brown rice flour (GHNF), which can be utilized in healthy biscuit products and are acceptable to the consumer. A completely randomized design (CRD) was used to study 3 levels of sugar:fat ratio (1:1.2, 0.5:1.2, 0.5:0.6) on the sensory properties of a calorie reduced cheese shake biscuit. The ratio of fat and sugar at 0.5:0.6 was selected as the control formula in this study as there was no significant difference in its overall liking score (p>0.05) and it was healthier and was lower cost than other formulas. Then, the effect of the ratio of wheat flour: GHNF at 3 levels (86:14, 72:28 and 58:42) on the qualities of fat reduced cheese shake biscuit was determined. The result showed that the peak viscosity of cheese shake biscuit made from wheat flour and substituted flour, measured by rapid ViscoAmylograph (RVA), was not significantly different (p>0.05). The crispness of cheese shake biscuit was slightly increased when increasing amount of GHNF. All sensory attribute scores of 14% substituted GHNF in cheese shake biscuit were higher than other levels of substituted GHNF. The fat reduced GHNF cheese shake biscuit consisted of 11% GHNF, 67% wheat flour, 7% rice bran oil, 6% white sugar, 1% low sodium salt and water. The physical properties of the developed cheese shake biscuit were crispness of 617.45±118.08 g, water activity of 0.203±0.02 and L*, a*and b* values of 61.53±1.80, 8.76±1.33 and 31.12±0.91, respectively. The nutritive value of the developed product in 100 g was 435.37±1.08 kilocalories, 8.37±0.40 g sugar, 11.04±0.10 g fat, 3.69±0.04 g crude fiber, 11.37±0.34 g protein and 472.42±0.48 mg sodium. The gamma-aminobutyric acid (GABA) content and glycemic index (GI) of the developed product were 2.58±0.02 mg/100 g and 62.98±0.12, respectively. Sensory evaluation indicated that the overall liking of the developed product was ''like moderately'' (7.1). This study revealed that total sugar, fat and energy were reduced by 25, 50 and 13%, respectively while fiber was increased by 33% from the commercial formulation. © 2008 IFRJ.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84960907161&partnerID=40&md5=09636b6e76c0eae7603d2310c2919974
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Glycemic index
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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On-Nom N.. "Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour". ไม่ระบุหน่วยงาน. ม.ป.ป.

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Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
On-Nom N.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Root system architecture influencing cadmium accumulation in rice (Oryza sativa L.) A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105) Brown rice and retrograded brown rice alleviate inflammatory response in dextran sulfate sodium (DSS)-induced colitis mice The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105) Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis Development of functional marker for GS3 gene controlling grain size in rice Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand ข้าวกล้องเริ่มงอกที่มี GABA สูง (Pre-germinated GABA-rice)
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พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
สนับสนุนโดยสำนักงานพัฒนาการวิจัยการเกษตร (องค์การมหาชน)Supported by the Agricultural Research Development Agency (Public Organization)
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