Please use this identifier to cite or link to this item: https://publication.npru.ac.th/jspui/handle/123456789/1256
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dc.contributor.authorKanreunsri, Sudarat-
dc.contributor.authorSuttiprapa, Bussakorn-
dc.contributor.authorDeeduangpan, Sirinan-
dc.date.accessioned2021-08-17T06:57:40Z-
dc.date.available2021-08-17T06:57:40Z-
dc.date.issued2021-07-08-
dc.identifier.urihttps://publication.npru.ac.th/jspui/handle/123456789/1256-
dc.description.abstractThe purpose of this research is to study the effect of coconut starch and quinoa on the quality of gluten-free white kidney bean custard tart. The tool of this study is a sensory evaluation from 50 panel. The statistical methods used for data analysis are percentage, mean and standard deviation. The ratios of coconut powder : quinoa : wheat flour were varied into 4 levels. The result demonstrated that the tart made by the ratios of coconut powder : quinoa : rice flour of 20 : 10 : 70, respectively, showed the highest sensory score test. The average score of appearance, color, smell, taste, roundness, and overall preference were 4.34, 4.36, 4.26, 4.00, 4.32 and 4.48 respectively.en_US
dc.publisherThe 13th NPRU National Academic Conference Nakhon Pathom Rajabhat Universityen_US
dc.subjectTarten_US
dc.subjectWhite kidney beanen_US
dc.subjectGluten-freeen_US
dc.titleA Study on the effects of coconut flour and quinoa on gluten-free White kidney bean Thai Custard tart productsen_US
dc.title.alternativeการศึกษาปริมาณแป้งมะพร้าวและควินัวที่มีผลต่อผลิตภัณฑ์ทาร์ตหม้อแกงถั่วขาวปราศจากกลูเตนen_US
Appears in Collections:Proceedings of the 13th NPRU National Academic Conference

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