Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. The objective of this study was to investigate the possibility of using jellyfish ( Lobonema smithii) for the production of nutritionally improved crackers. 3Department of Physics, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand.2Physics Program, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand.1Department of Food Science and Technology, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand.Suchada Maisont 1, Wisutthana Samutsri 1 *, Wuttichai Phae-ngam 2 and Pichet Limsuwan 3
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