| dc.contributor.author | Kanokwan Kamonthpitawan | |
| dc.contributor.author | Karn Pisutsakunsin | |
| dc.contributor.author | Julalak Kaewdam | |
| dc.date.accessioned | 2019-07-24T06:30:13Z | |
| dc.date.available | 2019-07-24T06:30:13Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://dspace.rmutk.ac.th/handle/123456789/2578 | |
| dc.description.abstract | The objective of this study was to develop the Phak kha yaeng (Limnophila geoffrayi Bonati) soup powder product. The 20, 40 and 60 grams of Phak kha yaeng were used to make the soup from sensory evaluation. The best score of color, Flavor taste and overall liking found on the soup with 40 grams of Phak kha yaeng. This formula was selected to make a soup powder by spray drying with 20, 30 and 40% Maltodextrin. The inlet and outlet were 160°C and 86°C, respectively. The water activity (aw) of soup powder was less than 0.36 when using 40% maltodextrin. The physical analysis found that production yield increasing maltodextrin from 20% to 40% but total thermal efficiency and dissolution were not significantly different. | en_US |
| dc.description.sponsorship | library.carit@mail.rmutk.ac.th | |
| dc.language.iso | en | en_US |
| dc.publisher | มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ. คณะเทคโนโลยีคหกรรมศาสตร์ | en_US |
| dc.subject | Limnophila Aromatic flour soup | en_US |
| dc.subject | โครงงานปริญญาตรี -- ปีการศึกษา 2561 | en_US |
| dc.subject | Maltodextrin | en_US |
| dc.title | Development of Phak kha yaeng (Limnophila geoffrayi Bonati) soup powder by using spray dryer | en_US |
| dc.type | Other | en_US |
