Quality development of black sesame crisped crackers with herb
2007
Achara Dholvitayakhun(Rajamangala University of Technology Lanna. Tak Campus, Tak (Thailand))
Following proceses of making black sesame crisped crackers in Tak are: First wash and soaked rice in water for 1 hour, then grind them with grinder motor until there were 63 percent of moisture content and 37 percent of rice flour. The ratio of water and rice were 1.5:1. Next rice flour water mixed with salt and black sesame. After that pour the mixture on cloth and steamed 15 second. At last dry 30 minutes or until the pieces of flour were dried. The rice flour mixed with modified starch substituted in fresh flour for making black sesame crisped crackers. The accepted ingredients were 26.8 percent of an elephant brand of flour, 6.7 percent of modify starch (Elastigel 3000M EDG 020), 57 percent of water, 0.45 percent of salt, and 9.05 percent of black sesame. The toughness and the extension value of this ingredient were 74.98 and 18.26 respectively. This product had more toughness and extension than the product in the market, which were 45.83 and 13.26 respectively and the color testing was 75.47 (L*), 0.36(a*) and 5.16(b*). This study could be concluded that the percentages of green tea, black galingale, and white tumaric were 10 percent, 20 percent, 15 percent respectively. They were the accepted quantity of herbs adding in the product. The sensory test of this product with three kinds of herbs were related at still to medium and their nutrient had an energy ranging from 579.91 to 584.35 Kilocalories. Protein, carbohydrate, fat, dietary fiber, calcium and vitamin A were ranging from 13.96-14.30 gram, 94.24-94.99 gram, 14.92-15.05 gram, 8.35-8.56 gram, 61.74-66.74 milligram, 0.6-5.44 RE in 100 gram or 10 pieces of product.
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