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Effectof ingredients on the quality of instant Hor-Mok powderfrom red kidney bean |
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| รหัสดีโอไอ | |
| Creator | Pornrath Theiminthapap, Kamolwan Jangchud and Anuvat Jangchud |
| Title | Effectof ingredients on the quality of instant Hor-Mok powderfrom red kidney bean |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 2 |
| Page no. | 160-172 |
| Keyword | Hor-Mok, Instant powder, Red kidney bean, Quality |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78189 |
| ISSN | 2286-8615 |
| Abstract | The Instant Hor-Mok powder from red kidney bean(RB) was developed as a nutritional product with protein and fiber supplement from RB. The objectivesof this study were to studytheeffect of type and ingredient quantilyonthe quality ofinstant Hor-Mok powder from RB and to optimize the ingredientsof the product. Hor-Mok formuladevelopment showed that the optimumratio of cooked RB toother ingredientswas30:100with30%red curry paste. All ingredients includingcooked RB, red curry paste and other ingredients were mixed and dried to obtain Hor-Mok powder as a main ingredient forfurther development. A 3?3 factorial arrangement in a completely randomized design(CRD) with threelevels of egg powder(6.25, 12.50 and 18.75%) and three levelsof hydrocolloid(0.00, 0.05 and0.10%) was used to improve the texture of the product. The reform Hor-Mok could be obtained by microwaving the dried mixerand water at a ratioof 1 to 3 for 1 minute. Results from sensory evaluation using 9-point hedonic scale with response surface method (RSM) showed that increasing in egg powder and hydrocolloidincreased the hardness liking and overall liking scores. The optimum ingredients ofinstant Hor-Mok composed of egg powder in the range of14.00to18.75% and hydrocolloidin the range of0.06 to 0.10%with the overall liking scoreof 7.0. |
