kasetsart journal natural science

More documents

Recommendations

Info

LITERATURE CITED Aguilera, J.M. and P. Baffico. 1997. Structuremechanical properties of heat-induced protein/ cassava starch gels. J. Food Sci. 62(5) : 1048. Aguilera, J.M. and E. Rojas. 1996. Rheological, thermal and microstructural properties of whey protein-cassava starch gels. J. Food Sci. 61(5): 962. Aguilera, J.M. and G.V. Rojas. 1997. Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry. Food Res. Intern. 30(5): 349. Association of Official Analytical Chemistry. 2000. Official Methods of Analysis. 17 th ed. Arlington VA. Autio, K. and M. Salmenkallio-Marttila. 2001. Light microscopic investigations of cereal grains, doughs and breads. Lebensm.- Wiss.u.-Technol. 34: 18. Barbut, S. and E.A. Foegeding. 1993. Ca 2+ - induced gelation of pre-heated whey protein isolate gels. J. Food Sci. 58: 867. Doi, E. 1993. Gels and gelling of globular proteins. Trends Food Sci. Technol. 4: 1. Hongsprabhas, P. and S. Dit-udom-po. 2006. Influence of flour type on mechanical properties of calcium-induced egg albumenflour composite gel. www.bepress.com/ijfe/ vol2/iss1/art2. Leatherborrow, R.J. 1992. Grafit version 3.0. Erithacus Software Ltd., Staines. McClements, D.J., F.J. Monahan and J. E. Kinsella. 1993. Effect of emulsion droplets on Kasetsart J. (Nat. Sci.) 40(1) 231 the rheology of whey protein isolate gels. J. Texture Stud. 24: 411. Nussinovitch, A., M.M. Ak, M.D. Normand and M.M. Peleg. 1990. Characterization of gellan gels by uniaxial compression, stress relaxation and creep. J. Texture Stud. 21: 37. Rao, M.A. and J. Tattiyakul. 1999. Granule size and rheological behavior of heated tapioca starch dispersions. Carbohydrate Polymers. 38: 123. Richardson, R.K., G. Robinson, S.B. Ross- Murphy and S. Todd. 1981. Mechanical spectroscopy of filled gelatin gels. Polymer Bull. 4: 541. Ross-Murphy, S.B. and S. Todd. 1983. Ultimate tensile measurements of filled gelatin gels. Polymer 24: 481. Wongsasulak, S., T. Yoovidhya, S. Bhumiratana and P. Hongsprabhas. 2004. Effect of aging temperature on diffusion and microstructure of egg albumen-cassava starch composite film. Presented at the IFT 2004 Annual Meeting and Food Expo, Las Vegas. Wongsasulak, S., T. Yoovidhya, S. Bhumiratana, P. Hongsprabhas, D.J. McClements and J. Weiss. 2006. Thermo-mechanical properties of egg albumen - cassava starch composite films containing sunflower-oil droplets as a function of moisture content. Food Research Intern. 39(3): 277. Tang, J., J. Lelievre, M.A. Tung and Y. Zeng. 1994. Polymer and ion concentration effects on gellan gel strength and strain. J. Food Sci. 59: 216.
Kasetsart J. (Nat. Sci.) 40 : 232 - 239 (2006) The Product Design of Puffed Snacks by Using Quality Function Deployment (QFD) and Reverse Engineering (RE) Techniques Wiwat Wangcharoen 1 *, Tipvanna Ngarmsak 2 and Brian H. Wilkinson 3 ABSTRACT Quality function deployment (QFD) and reverse engineering (RE) techniques were used to design a new product that consumer wants. To prepare the information, the consumer test and quantitative descriptive analysis (QDA) were conducted to obtain liking scores and QDA attributes of commercial products. QFD was applied to relate consumer liking and QDA attributes of products, and to identify the priority and the direction of goodness for each QDA attribute. For a consumer group, it was found that flavours, both potato and seasoning flavours, were the most important attributes, followed by saltiness and sweetness. This target consumers wanted the product that was strong in seasoning aroma, but optimum in seasoning taste and saltiness, and slightly in sweetness. RE was then utilized to create the profile of the target product. The RE results showed that the target product should be stronger in seasoning flavours and saltiness, and slightly in sweetness. To compromise the results from both QFD and RE, the flavouring compound should be reformulated to include less salt to make puffed snacks strong in flavours but optimum in taste. Key words: food product design, puffed snacks, quality function deployment, reverse engineering INTRODUCTION The food industry relies heavily on new products to rejuvenate and maintain its business. The effective and successful new product development has to start with the customer (Saguy and Moskowitz, 1999). The quality function deployment (QFD) is a structured approach for integrating research of consumer needs and descriptions of the competitive environment with technical realities into a unique product specification. QFD methodology evolves around the “house of quality (HOQ)” a graphical representation of the interrelationships between customer wants and associated product characteristics (Rudolph,1995). The implementation of QFD in the food industry was started with a three day workshop arranged by the American Supplier Institute (ASI) in 1987 (Charteris, 1993). However, there are few published applications of QFD for the improvement of food products. Most of the relevant information has only been published in the form of scientific working papers, or as reports, and so much of this 1 Department of Food Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiangmai 50290, Thailand. 2 Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand. 3 Institute of Food, Nutrition, and Human Health, Massey University, Palmerston North, New Zealand. * Corresponding auther, e-mail:wwwangcharoen@yahoo.com Received date : 10/05/05 Accepted date : 30/12/05
Page 1 and 2:
January - March 2006 Volume 40 Numb
Page 3 and 4:
KASETSART JOURNAL NATURAL SCIENCE T
Page 5 and 6:
In sacco Degradation Characteristic
Page 7 and 8:
2 and management practices a sorghu
Page 9 and 10:
4 the greater plant height was obta
Page 11 and 12:
6 at Wolenchity (Figure 3) that led
Page 13 and 14:
8 Stover and aboveground biomass Co
Page 15 and 16:
10 Radford, B.J., A.J. Dry, L.N. Ro
Page 17 and 18:
12 At present, new cultivars with h
Page 19 and 20:
14 2000), grapevine (Lavee, 2000),
Page 21 and 22:
16 repeatability of FW, FLT, FLW, S
Page 23 and 24:
18 (Table 5) indicating that select
Page 25 and 26:
Kasetsart J. (Nat. Sci.) 40 : 20 -
Page 27 and 28:
22 measured to define fruit shape i
Page 29 and 30:
24 for higher fruit number and yiel
Page 31 and 32:
Page 33 and 34:
28 (Table 2). The numbers of flower
Page 35 and 36:
30 to the color of fruit and seed c
Page 37 and 38:
32 1999. Carrots and related vegeta
Page 39 and 40:
34 MATERIALS AND METHODS Laboratory
Page 41 and 42:
36 DISCUSSION Extensive studies hav
Page 43 and 44:
38 from Gossypium hirsutum. J. Inse
Page 45 and 46:
40 The natural resistance of plants
Page 47 and 48:
42 4. Data collection and statistic
Page 49 and 50:
44 was not significantly different
Page 51 and 52:
46 showed the highest yield compare
Page 53 and 54:
48 Kessmann, H., T. Staub, C. Hofma
Page 55 and 56:
50 There are approximately 60 comme
Page 57 and 58:
52 in PBST containing 2% ovalbumin
Page 59 and 60:
54 Kasetsart J. (Nat. Sci.) 40(1) T
Page 61 and 62:
56 Virus-free orchid plants show fa
Page 63 and 64:
Page 65 and 66:
60 feed source was based on purchas
Page 67 and 68:
62 intake of DM, CP, ether extract
Page 69 and 70:
64 relatively slow and short. The p
Page 71 and 72:
66 week 4. Milk composition was not
Page 73 and 74:
68 Agricultural Experiment Station.
Page 75 and 76:
70 et al., 2002). In contrast to ma
Page 77 and 78:
72 level and showed marked polymorp
Page 79 and 80:
Page 81 and 82:
76 loam (Eutric Fluvisol) soil and
Page 83 and 84:
78 Eugenia caryophyllata, Echinops
Page 85 and 86:
80 CONCLUSION In conclusion, out of
Page 87 and 88:
82 of chromic acid titration method
Page 89 and 90:
84 initials at the time of pinning
Page 91 and 92:
86 vessels a point where the number
Page 93 and 94:
88 Kasetsart J. (Nat. Sci.) 40(1) T
Page 95 and 96:
90 CONCLUSIONS In the investigation
Page 97 and 98:
92 1994; Strand et al., 1997). Now
Page 99 and 100:
94 The clones were grown overnight
Page 101 and 102:
96 isozymes. The copy number for nu
Page 103 and 104:
98 Helianthus annuus. Theor. Appl.
Page 105 and 106:
100 MATERIALS AND METHODS Plant mat
Page 107 and 108:
102 The amount of Na + (%) 6 5 4 3
Page 109 and 110:
104 NGE, 7-16 folds). Finally, all
Page 111 and 112:
106 Anal. Biochem. 162: 156-159. Cr
Page 113 and 114:
108 grown for academic purpose at N
Page 115 and 116:
110 Cluster A was further separated
Page 117 and 118:
112 Table 2 Similarity index of 19
Page 119 and 120:
114 subjected to UPGMA and resultin
Page 121 and 122:
116 Tabel 3 The similarity index of
Page 123 and 124:
118 formation as seen from phylogen
Page 125 and 126:
120 Genet. 101: 860-864. Lerceteau,
Page 127 and 128:
122 INTRODUCTION Methylotrophic yea
Page 129 and 130:
124 RESULTS AND DISCUSSION Screenin
Page 131 and 132:
126 optimum temperature, insignific
Page 133 and 134:
128 medium of C. boidinii (Volfova
Page 135 and 136:
130 was observed soon after 24h cul
Page 137 and 138:
132 Kasetsart J. (Nat. Sci.) 40(1)
Page 139 and 140:
134 ACKNOWLEDGEMENTS This work was
Page 141 and 142:
Page 143 and 144:
138 Determination of enzyme activit
Page 145 and 146:
140 Table 1 Optimum and stability o
Page 147 and 148:
142 for example recombinant E. coli
Page 149 and 150:
144 were studied for β-1,3-1,4-glu
Page 151 and 152:
146 ACKNOWLEDGEMENT This work was s
Page 153 and 154:
Page 155 and 156:
150 vulcanization times were calcul
Page 157 and 158:
152 RESULTS AND DISCUSSION Mechanic
Page 159 and 160:
154 Kasetsart J. (Nat. Sci.) 40(1)
Page 161 and 162:
156 blend with 0.5 phr Irganox. How
Page 163 and 164:
Page 165 and 166:
160 (AA-680 ShiMADZU, Atomic Absorp
Page 167 and 168:
162 warm, relatively shallow and hi
Page 169 and 170:
164 cycle in crustacean (Chen et al
Page 171 and 172:
166 Salaenoi, J. 2004. Changes of e
Page 173 and 174:
168 MATERIALS AND METHODS This rese
Page 175 and 176:
170 DISCUSSION The average total am
Page 177 and 178:
Page 179 and 180:
174 repacked and scanned three time
Page 181 and 182:
176 found the most in the shrimp fe
Page 183 and 184:
178 PLS model The comparison betwee
Page 185 and 186: 180 brix value and dry matter of ma
Page 187 and 188: 182 approach to increase immunity t
Page 189 and 190: 184 higher (P
Page 191 and 192: 186 levels were significantly eleva
Page 193 and 194: Kasetsart J. (Nat. Sci.) 40 : 188 -
Page 195 and 196: 190 currents. Zone 4: River outlet
Page 197 and 198: 192 standing waters, thus the occur
Page 199 and 200: 194 and moving to 59%TL in juvenile
Page 203 and 204: 198 thin membrane (Figure 1A, B). T
Page 205 and 206: 200 were clearly seen. The presence
Page 207 and 208: 202 could change to female at 6-12
Page 211 and 212: 206 water until the water became cl
Page 213 and 214: 208 reported by Thu and Preston (19
Page 215 and 216: 210 cavalcade hay. The crude protei
Page 217 and 218: 212 CONCLUSIONS Ruminal disappeared
Page 219 and 220: 214 ∅rskov, E.R. and I. McDonald.
Page 221 and 222: 216 is constrained mainly due to fa
Page 223 and 224: 218 SNF and fat composition in raw
Page 225 and 226: 220 in terms of both manual samplin
Page 227 and 228: 222 Harding, F. 1995. Compositional
Page 229 and 230: 224 proteins described by Barbut an
Page 231 and 232: 226 starch/flour, shaken vigorously
Page 233 and 234: 228 % Stress relaxation 54 49 44 39
Page 235: 230 Kasetsart J. (Nat. Sci.) 40(1)
Page 239 and 240: 234 categories including puffed sna
Page 241 and 242: 236 Cohesiveness of mass Crispness
Page 243 and 244: 238 Cohesiveness of mass Sweetness
Page 247 and 248: 242 3. Physicochemical properties 3
Page 249 and 250: 244 Kasetsart J. (Nat. Sci.) 40(1)
Page 251 and 252: 246 ACKNOWLEDGEMENTS This research
Page 253 and 254: 248 are now becoming more and more
Page 255 and 256: 250 downstream control. Lam Chae re
Page 259 and 260: 254 Inflow (mcm.) Inflow (mcm.) Inf
Page 261 and 262: 256 were above 0.70. The testing re
Page 263 and 264: 258 1999-2000 could be used for tra
Page 267 and 268: 262 we assume that r ≥ 2 and d r
Page 271 and 272: 266 Figure 1 Prototype domains. num
Page 273 and 274: 268 DISCUSSION Consequences indicat
Page 277 and 278: 272 George, B. K. 1997. The GIS Boo
Page 279 and 280: discussed; and appropriateness of t
Page 281 and 282: LITERATURE CITED FORMAT Manuscripts
Page 283 and 284: PRE-SUBMISSION CHECKLIST (see “In
Page 285 and 286: Send application materials to Payme
Page 287:
Text and Journal Publication Co., L
show all

kasetsart journal natural science

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?