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Hardness (N) 120 100 80 60 40 20 0 Con (0.00:0.00) MC (0.00:1.00) Kasetsart J. (Nat. Sci.) 40(1) 245 CH (1.00:0.00) CM1 (0.75:1.25) CM2 (1.00:1.00) CM3 (1.25:0.75) Figure 1 Distribution of hardness detection in coated doughnut cake (■ Instrument method, --▲--R-index method) Oil content (%) Figure 2 Distribution of oil detection in coated doughnut cake (■ Instrument method, --▲--R-index method) Brownish color (delE*) 25 20 15 10 5 0 14 12 10 8 6 4 2 0 Con (0.00:0.00) Con (0.00:0.00) MC (0.00:1.00) MC (0.00:1.00) CH (1.00:0.00) CH (1.00:0.00) CM1 (0.75:1.25) CM1 (0.75:1.25) CM2 (1.00:1.00) CM2 (1.00:1.00) Figure 3 Distribution of color detection in coated doughnut cake (■ Instrument method, --▲--R-index method) CM3 (1.25:0.75) CM3 (1.25:0.75) 1.00 0.80 0.60 0.40 0.20 0.00 1.00 0.80 0.60 0.40 0.20 0.00 1.00 0.80 0.60 0.40 0.20 0.00 R-index score R-index scor R-index score
246 ACKNOWLEDGEMENTS This research was financially supported by the faculty of graduate school, Kasetsart University, Thailand. LITERATURE CITED A.O.A.C. 1995. Official Methods of Analysis. Association of Official Analytical Chemists, Inc., Washington D.C. 1588. Cliff, M. A., M. O’Mahony., L. Fukumoto and M.C. King. 2000. Development of a ‘Bipolar’ R-index. J. of Sensory Studeies 15: 219-229. Flokes, M.J. and P.S. Hope.1985. Polymer blend and alloys. Chapman and Hall. London. NewYork, 430-440. Garcia,M.A., C. Ferrero, N. Bertola, M. Martino and N. Zaritzky. 2002. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Sci and Emerging Tech. 3: 391-397. Green, D.M. and J.A.Swets. 1996. Signal Detection Theory and Psychophysics. John Wiley, New York. 151 p. Harker, F.R., J. Maindonald, J. Murray, S.H. Gunson, I.C. Hallett and S.B. Walker. 2002. Sensory interpretation of instrumental measurements 1: texture of apple fruit. Postharvest Biology and Technology. 24: 225-239. Krokida, M. K., V. Oreopoulou and Z.B. Maroulis. 2000b.Water loss and oil uptake as a function of frying time. J. of Food Engineering 44: 39-46. Meyers, M.A. 1990. Functionality of hydrocolloids in batter coating systems. In p 17- 142. K. Kulp and R. Loewe (eds.). Batters and breadings in food processing, American Association for cereal Chemists. Muzzareli, R.A.A. 1985. Encyclopaedia of Polymer Science and Engineering. Wiley, New York. 3: 430-440. Kasetsart J. (Nat. Sci.) 40(1) O’Mahony M., S.Y. Wong and N. Obbert. 1985. Sensory evaluation of navel oranges treated with low dose of gramma radiation. J. Food Sci. 50: 639-646. O’Mahony, M. 1988. Sensory difference and preference testing on the use of signal detection measures pp. 145-147. In H. Moskowitz (ed.). Applied Sensory Analysis of Foods. O’Mahony M. 1992. Understanding discrimination test: A user- friendly treatment of response bias, rating and ranking R-index tests and their relationship to signal detection. J. of Sensory Studies 7: 1-47. Pearce, J.H., B. Korth and C.B. Warren. 1986. Evaluation of three scaling methods for hedonics. J. of Sensory Studies 1: 27-46. Pinthus, E. J. and I. S. Saguy. 1992. Gel strength in restructure potato product affects oil uptake during deep fat frying J. Food Sci. 57: 1359- 1360. Pinthus E.J., P. Weinberg. and I.S Saguy,. 1994. Initial interfacial tension and oil uptake by deep-fat fried foods. J. of Food Sci. 59 (804- 807), 823. Pinthus E.J., P. Weinberg and I.S. Saguy. 1995. Oil uptake in deep fat frying as affected by porosity. J. Food Sci. 60: 4, 767-772. Robinson, K.M., B.P. Klein and S.Y. Lee. 2004. Utilizing the R-index measure for threshold testing in model caffeine solutions. Food quality and Preference 16: 283-289. Vie, A., D. Guilli and M. O’Mahony. 1991. Alternative hedonic measures. J. Food Sci. 24: 225-239. Williams, R. and G.S. Mittal. 1999. Water and fat transfer properties of polysaccharide films on fried pastry mix. Lebensmittel-Wissenschaft und Technology 32: 440-445.
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January - March 2006 Volume 40 Numb
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KASETSART JOURNAL NATURAL SCIENCE T
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In sacco Degradation Characteristic
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2 and management practices a sorghu
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4 the greater plant height was obta
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6 at Wolenchity (Figure 3) that led
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8 Stover and aboveground biomass Co
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10 Radford, B.J., A.J. Dry, L.N. Ro
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12 At present, new cultivars with h
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14 2000), grapevine (Lavee, 2000),
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16 repeatability of FW, FLT, FLW, S
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18 (Table 5) indicating that select
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Kasetsart J. (Nat. Sci.) 40 : 20 -
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22 measured to define fruit shape i
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24 for higher fruit number and yiel
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28 (Table 2). The numbers of flower
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30 to the color of fruit and seed c
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32 1999. Carrots and related vegeta
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34 MATERIALS AND METHODS Laboratory
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36 DISCUSSION Extensive studies hav
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38 from Gossypium hirsutum. J. Inse
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40 The natural resistance of plants
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42 4. Data collection and statistic
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44 was not significantly different
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46 showed the highest yield compare
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48 Kessmann, H., T. Staub, C. Hofma
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50 There are approximately 60 comme
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52 in PBST containing 2% ovalbumin
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54 Kasetsart J. (Nat. Sci.) 40(1) T
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56 Virus-free orchid plants show fa
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60 feed source was based on purchas
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62 intake of DM, CP, ether extract
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64 relatively slow and short. The p
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66 week 4. Milk composition was not
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68 Agricultural Experiment Station.
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70 et al., 2002). In contrast to ma
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72 level and showed marked polymorp
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76 loam (Eutric Fluvisol) soil and
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78 Eugenia caryophyllata, Echinops
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80 CONCLUSION In conclusion, out of
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82 of chromic acid titration method
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84 initials at the time of pinning
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86 vessels a point where the number
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88 Kasetsart J. (Nat. Sci.) 40(1) T
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90 CONCLUSIONS In the investigation
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92 1994; Strand et al., 1997). Now
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94 The clones were grown overnight
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96 isozymes. The copy number for nu
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98 Helianthus annuus. Theor. Appl.
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100 MATERIALS AND METHODS Plant mat
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102 The amount of Na + (%) 6 5 4 3
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104 NGE, 7-16 folds). Finally, all
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106 Anal. Biochem. 162: 156-159. Cr
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108 grown for academic purpose at N
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110 Cluster A was further separated
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112 Table 2 Similarity index of 19
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114 subjected to UPGMA and resultin
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116 Tabel 3 The similarity index of
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118 formation as seen from phylogen
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120 Genet. 101: 860-864. Lerceteau,
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122 INTRODUCTION Methylotrophic yea
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124 RESULTS AND DISCUSSION Screenin
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126 optimum temperature, insignific
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128 medium of C. boidinii (Volfova
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130 was observed soon after 24h cul
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132 Kasetsart J. (Nat. Sci.) 40(1)
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134 ACKNOWLEDGEMENTS This work was
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138 Determination of enzyme activit
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140 Table 1 Optimum and stability o
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142 for example recombinant E. coli
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144 were studied for β-1,3-1,4-glu
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146 ACKNOWLEDGEMENT This work was s
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150 vulcanization times were calcul
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152 RESULTS AND DISCUSSION Mechanic
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154 Kasetsart J. (Nat. Sci.) 40(1)
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156 blend with 0.5 phr Irganox. How
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160 (AA-680 ShiMADZU, Atomic Absorp
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162 warm, relatively shallow and hi
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164 cycle in crustacean (Chen et al
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166 Salaenoi, J. 2004. Changes of e
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168 MATERIALS AND METHODS This rese
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170 DISCUSSION The average total am
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174 repacked and scanned three time
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176 found the most in the shrimp fe
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178 PLS model The comparison betwee
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180 brix value and dry matter of ma
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182 approach to increase immunity t
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184 higher (P
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186 levels were significantly eleva
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190 currents. Zone 4: River outlet
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192 standing waters, thus the occur
Page 199 and 200: 194 and moving to 59%TL in juvenile
Page 201 and 202: Kasetsart J. (Nat. Sci.) 40 : 196 -
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 and 236: 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: 244 Kasetsart J. (Nat. Sci.) 40(1)
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
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