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Browsing ST: Research Reports by Author "Ekthamasut, Kamontip"
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- PublicationPhysico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications(University of the Thai Chamber of Commerce, 2011)
; University of the Thai Chamber of Commerce. School of Science and TechnologyBambara groundnut flour (BGF) contained 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnut for 10-30 min reduced tannin and trypsin inhibitor for 76.26-77.63% and 91.81-92.65%, respectively. In addition, they increased water absorption and swelling power, but decreased foaming, emulsion and gel capacities, as well as decreased viscosity of Barberder viscoamylograph. On the other hand, increasing BGF in the blends of wheat or rice flour (0-30%) affected on increasing water absorption but decreasing viscosity of Barberder viscoamylograph (p<0.05). Bread, wheat noodle and rice noodle containing BGF had higher protein and fat, darker and more changing of texture when compared with the control (100% wheat or rice flour). Overall, 10% BGF of the blends demonstrated satisfied products.32 1047 - PublicationProperties of Tomato Seed Meal and Its Application(University of the Thai Chamber of Commerce, 2005)
; University of the Thai Chamber of Commerce. School of Science and TechnologyDeoiled tomato seed meal (DTSM) contained higher protein, fiber and lysine but lower fat than whole tomato seed meal (WTSM). Oil extraction from WTSM affected on DTSM had brighter color and lower density than WTSM. DTSM had oil-holding, water-holding and foaming capacity better than WTSM, and foaming stability of both was the highest at neutral pH. At pH 4, isoelectric point of tomato seed protein, WTSM had poor emulsion activity and stability, while it was not affected on DTSM. The pasting properties of wheat flour supplemented with WTSM or DTSM at 0, 5 and 10% were evaluated using Rapid Visco Analyser. Substitution of wheat flour with tomato seed meals (whole and deoiled) resulted in a decrease in the viscosity and DTSM was more effective than WTSM at the same level of substitution. In addition, the testing also reviewed that noodles replaced wheat flour by WTSM or DTSM had higher cooking weight, protein, fiber, moisture and lysine content but lower cutting force, L* color and sensory quality than the control (p<0.05).15 509