Formulation of a dietary fiber-enriched myanmar snack (Shwe-Chi) using corn milk residues / Han Su Yin
Issued Date
2007
Copyright Date
2007
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
viii, 86 leaves : ill.
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2007
Suggested Citation
Yin, Han Su, 1973- Formulation of a dietary fiber-enriched myanmar snack (Shwe-Chi) using corn milk residues / Han Su Yin. Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2007. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/96965
Title
Formulation of a dietary fiber-enriched myanmar snack (Shwe-Chi) using corn milk residues / Han Su Yin
Author(s)
Advisor(s)
Abstract
Corn milk residue (CMR) is the by-product of corn milk production. Usually, it is used as animal feed, however it is a rich source of dietary fiber. In order to obtain the benefit of dietary fiber from CMR, it has to be applied into food products. The aim of this research is to study the properties of CMR, its nutritional values and its application. From the results, the total dietary fiber (TDF) content of CMR was 30.8% dry basis. The major TDF composition was insoluble dietary fiber. The physical properties of CMR and coarse wheat flour were compared. Their water holding capacity was 4.77 g/g sample and 2.09 g/g sample; oil holding capacity was 3.04 g/g sample and 2.45 g/g sample; water activity (Aw) was 0.40 and 0.72 and pH was 5.37 and 6.69, respectively for CMR and coarse wheat flour. The color of CMR is bright yellow, so it has the ability to induce good color and appearance in the product. Pasting properties of coarse wheat flour were evaluated using a rapid viscoanalyser (RVA) when CMR was mixed into it; these included peak viscosity, break down, final viscosity, setback. All the RVA parameters declined with an increasing level of CMR. CMR was then used in the making of Shwe-Chi (Myanmar snack) by substitution of coarse wheat flour, the main ingredient. The percentage of CMR substitution level was raised 10% to 50%. The texture of CMR-added Shwe-Chi was harder (p<0.05) when compared with the control. The color of Shwe-Chi was noticeably brighter (p<0.05) with an increase in CMR replacement level. From sensory evaluation, there was no significant difference (p>0.05) in general appearance between control and DF-enriched product, except at 50% CMR replacement level. With a sensory acceptability score up to 40% for CMR-added Shwe-Chi, the overall acceptability score was between 6 (like slightly) and 7 (like moderately) on a nine-point hedonic scale DF-enriched Shwe-Chi contained 6.25 g total DF per 100 g compared to 4.75 g per 100 g in the control. One common serving (65 g) of the product could provide approximately 20% of the daily dietary fiber recommendation (5 g) specified in the Thai RDI. According to the current Thai nutrition labeling regulations, dietary fiber-containing foods must have at least 2.5 g fiber per reference amount to make a content claim and at least 5.0 g of fiber to make a "good" source claim. As a result, CMR-enriched Shwe-Chi could be labeled as a good source of dietary fiber. The product could be introduced as an alternative healthy snack to increase the dietary fiber intake among the consumers.
Description
Food and Nutrition for Development (Mahidol University 2007)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Institute of Nutrition
Degree Discipline
Food and Nutrition for Development
Degree Grantor(s)
Mahidol University