Job’s Tears Products

Authors

  • Thasanee Pornkitprasan Dept. of Food Science and Technology, Faculty of Agro-industy, Kasetsart Univ.
  • Onanong Naivikul Dept. of Food Science and Technology, Faculty of Agro-industy, Kasetsart Univ.

Abstract

ob’s tears grains were processed into three products. An organoleptic test was conducted on these products. The panelist found that the Job’s tears juice at the ratio of Job’s tears grains to water, 1:15 had good stability and was slightly viscous. For Khanom-Ping that composing of job’s tears flour and tapioca flour in the ratio of 20:80 was good puffing, fine grain and light brown color. Sesame-Ball at the ratio of job’s tears flour to wheat flour, 80:20 gave a little crack on top, had golden brown crust and slightly absorbed oil. The nutritional value of each product showed that the job’s tears juice contained 0.19% protein and 0.07% fat. Khanom-Ping had 2.81% protein and 16.98% fat. Sesame-Ball had 9.84% and 24.16% fat. (% moisture at as is basis)

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Published

1988-06-30

How to Cite

Thasanee Pornkitprasan, and Onanong Naivikul. 1988. “Job’s Tears Products”. Agriculture and Natural Resources 22 (2). Bangkok, Thailand:103-9. https://li01.tci-thaijo.org/index.php/anres/article/view/242339.

Issue

Vol. 22 No. 2 (1988): April-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.