Study of optimum ratio of sweeteners to produce snack bar from brown rice and herb | เธเธฒเธฃเธจเธถเธเธฉเธฒเธชเธฑเธเธชเนเธงเธเธเธตเนเนเธซเธกเธฒเธฐเธชเธกเธเธญเธเธชเธฒเธฃเนเธซเนเธเธงเธฒเธกเธซเธงเธฒเธเนเธเธเธฒเธฃเธเธฅเธดเธเธญเธฒเธซเธฒเธฃเธเธเนเธเธตเนเธขเธงเธเธเธดเธเนเธเนเธเธเธฒเธเธเนเธฒเธงเธเธฅเนเธญเธเนเธฅเธฐเธชเธกเธธเธเนเธเธฃ
2007
Parisut Songtip(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Phaisan Wuttijumnong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Optimum ratio of sweetener to produce snack bar from brown rice and herb was determined by using mixture design. Three factors were conducted, 0-100 percent fructose syrup, 0-100 percent glucose syrup and 0-100 percent sucrose and analyzed data by using response surface methodology (RSM). From contour plot, the result showed that increasing of glucose syrup content increased the hardness and the hedonic score of cohesiveness. The increasing of sucrose content tended to decrease cohesiveness resulting in crumbed product. The increasing of fructose syrup content increased the hedonic score of hardness, sweet and overall liking because it increased sweetness and decreased hardness. The optimum ratio of sweetness to produce snack bar from brown rice and herb was the formula containing fructose syrup, glucose syrup and sucrose at the ratio of 4:2:1 obtaining the hedonic score of cohesiveness, sweetness, hardness and overall liking were like moderately (7.0).
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Este registro bibliográfico ha sido proporcionado por Kasetsart University