Kan suksa kan chai sut ahan sroem thi mosom phua pen rup baep nai utsahakam ahan.
1985
Penkwan Chompreeda | Vichai Haruthaithanasan
Three formulations of supplementary food were obtained from calculation. Processes of production supplementary foods included steaming raw materials, mixing, drum drying, milling and packaging, Fat, protein and energy content of supplementary foods were higher than of Public Health Departments' standard. Their relative nutritive values were comparable to casein. Color of supplimentary foods was light yellow with fine particle sizes. Mixtures of supplimentary food and water with ratio of 1:3 gave product that was suitable for feeding. E. coli and Salmonella was not detected in the products however, there was some coliform present in the products. Acceptability scores of color, odor, flavor and texture by Laboratory panel were higher for formula 1 containing regular rice than formular 2 and 3 containing brown rice and job tear, respectively. Storage tests in polyethylene and aluminum foil bags were conducted for period of six months. The results showed that moisture content and rancidity were increased as time increased for product in polyethylene bags but there was no change for products in aluminum foil bags.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Wolters Kluwer