การพัฒนาสูตรและกระบวนการผลิตบะหมี่กึ่งสำเร็จรูปเสริมโปรตีนและใยอาหาร
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The objectives of this research were to formulate and develop production of instant noodle fortified with protein and dietary fiber. Two types of salmon samples namely dried salmon flake and salmon flake in oil were added in the noodle formulations. It appeared that the noodle with 5 % dried salmon flake of flour addition got the highest scores in aspect of appearance and color. Also, the overall acceptability score of this treatment was slightly like (6.23±1.24). The addition of Jerusalem artichoke powder 5, 10 and 15 % into the noodle showed that the cooking loss value of noodle sample added 10 % Jerusalem artichoke powder was not significantly different from the control sample that was not added with Jerusalem artichoke powder (p ≥ 0.05). Likewise, the overall acceptability score was 7.38±1.19, meaning that the panelists almost like sample very much. The suitable drying conditions for instant noodle with frying method was 160 ºC for 1 min and 60 ºC for 2 h 30 min when applying air-drying method. Carrot juice was used for orange tone color adjustment of instant noodle. It was found that the replacement of water in the formula with 40 ºBrix concentrated carrot juice into noodle and dried by air-drying method caused the highest of overall acceptability score (7.27±0.91), meaning that the panelists almost like the sample very much. Instant noodles fortified with dried salmon flake and Jerusalem artichoke powder contained protein and dietary fiber 12.7 g /100 g sample and 4,335 mg/100 g sample, respectively.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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