คุณค่าทางโภชนาการ สมบัติทางกายภาพ และการยอมรับทางประสาทสัมผัสของขนมขบเคี้ยวที่ได้รับผลจากอัตราส่วนของแป้งข้าวสินเหล็กต่อแป้งข้าวฟ่างดำที่แตกต่างกัน
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Abstract
The objectives of this research were to evaluate the nutritional, physical properties and sensory acceptance of snack. A completely randomized design (CRD) was used to study three ratios of Sinlek rice flour to black sorghum flour which were 60 : 40, 50 : 50 and 40 : 60. Twin screw extruder under conditions of 11 % feed moisture content, 380 rpm screw speed, and 140 ºC barrel temperature were used in the production process. The result showed that the increasing in Sinlek flour content enhanced the lightness (L*), yellowness (b*) and expansion ratio, but decreased the redness (a*) and hardness value. Increasing of black sorghum flour content showed the decrease of lightness (L*), yellowness (b*) and expansion ratio, and the increase of redness (a*) and hardness value. Snack with the highest content of black sorghum (60 %) also contained the highest value of protein, fat, crude fiber, dietary fiber, carbohydrate, iron, total phenolic and antioxidant activities. The developed snack (30 g/ serving) was a healthy snack with high fiber (22.26 %) and a source of protein (9.94 %) following by Notification of Ministry of Public Health (No 182). The mean overall liking score of the product was “like slightly”.
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References
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