| ชื่อเรื่อง: | Chanyapat Ouppama, Pramote Khuwijitjaru, and Busarakorn Mahayothee. 2021. Effect of plant-based protein on foam properties and drying behavior of foam-mat drying of melon puree. Silpakorn International Conference on Total Art and Science 2021. |
| บทคัดย่อ: | The influence of plant proteins as a foaming agent on foam properties and drying kinetics of melon puree obtained from low-grade fruits was studied. Different proteins including rice protein (RP), pea protein (PP), and soy protein isolate (SPI) were used at the concentrations of 5% (as protein content). Melon puree was prepared from fresh fruits with TSS of 7.38 ± 1 Brix and whipped using a hand mixer for 5 min at 13,200 rpm. Xanthan gum (XG) at 1% (w/w) was also added as a stabilizer. The density, expansion, stability and color of foams were measured. The foams were dried in a conventional hot-air dryer at the temperature of 70 C. It was found that PP and SPI resulted in good foaming performances with 272.93 and 243.50% foam expansion and more than 97% foam stability, and the foam densities of 0.207 and 0.222 g/cm3, respectively. The RP could not produce foam at all. The foams from PP and SPI dried faster than that from RP but all three samples could be processed into free-flowing powders with moisture contents lower than 10%. In addition, SPI gave the whiter sample than PP and RP. |
| ผู้จัดทำ: | 620920022 : นางสาวชัญญพัชร์ อุปมา
รองศาสตราจารย์ ดร.ปราโมทย์ คูวิจิตรจารุ
ผู้ช่วยศาสตราจารย์ ดร.บุศรากรณ์ มหาโยธี |
| รายงานฉบับสมบูรณ์: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |
| แฟ้มอื่นๆ: | แฟ้มข้อมูล(pdf)
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| ระดับคุณภาพงานวิจัย: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |