Please use this identifier to cite or link to this item:
Title: Effects of Peanuts as Shortening Replaceron the Quality of Bread
Authors: Tantakasem, Sirinard 
Ruangchai, Supang 
Issue Date: 2013
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Sirinard Tantakasem, Supang Ruangchai (2013) Effects of Peanuts as Shortening Replaceron the Quality of Bread. University of the Thai Chamber of Commerce Journal Vol.33 No.3.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Ground peanuts, previously processed by steaming and drying, were used to substitute for 0 25 50 75 and 100% by weight of shortening in the control formulation. The results showed that where 100% ground peanuts were used as a shortening substitute, there were no significant differences in specific volume, moisture content, sensory acceptance, texture profile and crumb color (L* and chroma value) from the control bread but the sample had darker crust color than that of the control. Proximate analysis indicated that the bread with ground peanuts as fat replacer had higher protein and fat content than those of the control. After 5-day storage at 28oC in a high density polyethylene bags, the peanut bread had higher L* and chroma value in crumb color but no significant difference in texture profile from that of the control, and no mold and total bacteria count were detected in the bread.
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

Files in This Item:
File Description SizeFormat 
1223fulltext.pdf209.23 kBAdobe PDFThumbnail
Show full item record Recommend this item

Page view(s) 10

checked on Jul 11, 2019

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.