Effect of Tamarind Kernel Powder on Physical and Antioxidant Properties of Extruded Riceberry Snack

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นิพัฒน์ ลิ้มสงวน
จุฬาลักษณ์ จารุนุช
มาศอุบล ทองงาม
วีรเชษฐ์ จิตตาณิชย์


The aim of this research was to evaluate the effect of tamarind kernel powder (TKP) substitute for Riceberry content in extruded snack. Physical and antioxidant properties as color (L*, a* and b*), expansion ratio, bulk density, texture (hardness and crispness), antioxidant capacity and total phenolic content of extruded Riceberry snack were investigated. The fortification of TKP ranged from 0 to 50 %. The results found that the colors (lightness, redness and yellowness), bulk density and hardness of extruded snack were significantly increased (p < 0.05) by rising of TKP. In contrast, the expansion ratio, crispness, antioxidant capacity and total phenolic content were decreased. The physical properties of extruded snack were depended on the basic elements as protein and fat content of TKP. In case of antioxidant properties, they were depended on the antioxidant capacity and total phenolic content of Riceberry. Then, while the Riceberry content was decreased, its functional properties were also down. The suitable TKP content in extruded Riceberry snack was up to 20 %. It is shown that TKP could be applied as a raw material in food industry especially for extrusion processing.  


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นิพัฒน์ ลิ้มสงวน

Department of Food Processing and Preservation

จุฬาลักษณ์ จารุนุช

ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

มาศอุบล ทองงาม

ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

วีรเชษฐ์ จิตตาณิชย์

ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900


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