ผลของสารก่อโฟมต่อสมบัติของซุปฟักทองผงกึ่งสำเร็จรูปที่ผลิตโดยวิธีการอบแห้งแบบโฟมแมท

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หทัยทิพย์ นิมิตรเกียรติไกล
ตรีสินธุ์ โพธารส

Abstract

This study investigated the effect of foaming agents at different concentrations on physico- chemical properties of foam dried pumpkin soup powder. To develop a healthy instant pumpkin soup product and to add values of the pumpkin from the seed production, two types of foaming agents, including glyceryl monosterate (GMS) and egg albumin (EA) were prepared. Three concentrations of EA at 1, 2 and 3 % (w/w) combined with 0.5 % GMS were investigated for the powder characteristics. Foaming agent mixed with pumpkin soup was whipped to foam before air dried at 70 ºC. The results showed that as the concentration of EA increased to 3 %, the moisture content and water activity of pumpkin soup powder were reduced while the solubility and yield had an increasing trend. Therefore, the pumpkin soup adding with 0.5 % GMS and 3 % EA was optimal for foam mat drying pumpkin soup with average overall liking scores at moderate level. The instant pumpkin soup powder contained 80.46 % carbohydrate, 2.46 % protein, 3.95 % fat, 4.40 % fiber, 6.67 % ash and 2.06 % moisture content (dry basis).

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

หทัยทิพย์ นิมิตรเกียรติไกล

สาขาวิชาความปลอดภัยทางอาหาร คณะเกษตรศาสตร์และทรัพยากรธรรมชาติ มหาวิทยาลัยพะเยา ตำบลแม่กา อำเภอเมือง จังหวัดพะเยา 56000

ตรีสินธุ์ โพธารส

คณะเทคโนโลยีและนวัตกรรมผลิตภัณฑ์การเกษตร มหาวิทยาลัยศรีนครินทรวิโรฒ อำเภอองครักษ์ จังหวัดนครนายก 26120

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