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The Study of Optimum Ingredients of Mulberry Mixed Bar with Longan |
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| รหัสดีโอไอ | |
| Creator | 1. Tanakij Thamee 2. Pilairuk Intipunya 3. Matanee Noppakun 4. Dussadee Buntam |
| Title | The Study of Optimum Ingredients of Mulberry Mixed Bar with Longan |
| Publisher | Department of Agriculture |
| Publication Year | 2561 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 36 |
| Journal No. | 3 |
| Page no. | 240-254 |
| Keyword | ผลไม้แท่ง, ส่วนผสมหลัก, หม่อน, ลำไย, การทดลองแบบผสม Fruit bar, main ingredients, mulberry, longan, mixture design |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | This research was the development of a snack mixed bar which mulberry and longanwere the main ingredients for alternative health product. The objective of this research wasto optimize the mixing formula of mulberry, longan and crispy mix in a snack bar. Theexperiment was conducted as mixture design, designed with three components consistedof mulberry 25-40%, longan 25-35% and crispy mix 25-40%. It was found that the optimalformulation of the bar consisted of 40% mulberry, 30% longan and 30% crispy mix.The developed bar had 7.5% protein, 8.12% fat, 58.27% carbohydrate, 4.25% crude fiber,3.57 kcal/g energy, 169.17 ?g/g Phenolic compound, 49.6% radical scavenging abilityand 0.47 aw, 14.20% moisture content. Texture profile analysis results showed 38.23 NHardness, -2.34 J Adhesiveness, 0.48 Cohesiveness, 1.92 mm Springiness, 35.93 N*mmChewiness, 18.86 N Gumminess. In addition, the bars were safe to consume. The microbialcounts were within the range of TISI's food safety standard. The product's hedonic scoreof overall liking was moderately like. |
