| dc.contributor.author | Montri Chaisawang | en_US |
| dc.contributor.author | Somjai Suebor | en_US |
| dc.contributor.author | Apinan Sripywan | en_US |
| dc.date.accessioned | 2019-11-19T04:23:18Z | |
| dc.date.available | 2019-11-19T04:23:18Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://repository.rmutr.ac.th/123456789/1175 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/1175 | |
| dc.description.abstract | The influence of beta-glucan and ground pea as fat-replacers on the production
of butter cookie made from tapioca starch on the physical properties of dough, cookies
and trans fat contents were studied. The incorporation of these two components was
found to improve elastic dough with no cutting during extended and easy to mold. Butter
cookies containing beta-glucan and ground pea expressed low spread ratio of the cookies,
low yellow color, increase hardness and accepted overall acceptable score. In addition,
the contents of protein and dietary fiber in the butter cookies increased in our recipe.
Subsequently, the fat content decreased by 30% when compared with control. Our
developed recipe of butter cookies showed no composition of trans fat. Thus, the results
showed the possibility of utilizing ground sugar pea and beta-glucan to improve the
physical and nutritional properties of butter cookies and may let to be an adaptation of
recipes in the Thai industry due to Thai food law. | en_US |
| dc.language.iso | TH | en_US |
| dc.publisher | Rajamangala University Of Technology Rattanakosin | en_US |
| dc.subject | Butter cookie | en_US |
| dc.subject | Viscoelastic properties | en_US |
| dc.subject | ß-glucan | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.title | Application of hydrocolloids and ground peas as fat-replacers in butter cookie made from tapioca starch | en_US |
| dc.title.alternative | การใช้เบต้ากลูแคนและถั่วลันเตาบดเพื่อเป็นสารทดแทนไขมันในคุกกี้เนยที่ทำจากแป้งมันสำปะหลัง | en_US |
| dc.type | Research | en_US |
