RSS 1.0Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
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The production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 17/8/2018)Trans-free interesterified fats were prepared from blends of soybean oil (SBO), palm stearin (PS), and a hard fraction of coconut oil (coconut stearin, CNS) in different ratios (0:70:30, 10:60:30, 20:50:30, 30:40:30 and ... -
Charaterization of fatty acid and triacylglycerol compositions, physicochemical properties and crystallization and melting behavior of coconut testa oil
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2023)Virgin coconut oil has been reported to provide many health benefits such as increasing the fat metabolite, having high antioxidant, being anti-cancer and decreasing the chance of having cardiovascular disease. As a result, ... -
Effect of Adding Basil seed powder on Gluten-Free Sourdough Bread Made from Rice Flour, Tapioca Starch and Corn Flour
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2023)Sourdough bread has an elastic crumb, a sour taste, and a hard crust. At present, gluten-free sourdough (GFS) bread was developed for celiac patients. However, most of gluten-free foods are prepared from refined flour or ... -
Crystallization behavior of cocoa butter and illipe butter blends and cocoa butter and illipe stearin blends
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2023)Cocoa butter (CB) is the main fat ingredient in chocolate. Currently, demand for chocolate is increasing while CB production is decreasing because of climate and environmental change, resulting in higher CB prices. Therefore, ... -
Reduction of grainy texture in margarines by interesterification
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 4/7/2023)One of the main concerns regarding to the quality of butter blend margarines is the development of large and spherical fat crystals resulting in grainy texture. In order to solve the problem of grainy texture in butter ...