Nutritional Values of Snack Products Added with Mulberry Leaf Tea Powder Buri Rum 60

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จักรกฤษณ์ ทองคำ
ทวีศักดิ์ เตชะเกรียงไกร
รัชนี คงคาฉุยฉาย

Abstract

The objectives of  this research  were  to determine the amount of Mulberry leaf tea powder  Buri Rum 60 supplement in 4 snack products which were different process : Bread (baked) Puifai  (steam)  Peakpoon  (stir)  and  Snow lotus  (not  heat)  in  3  levels  :  5%  10%  and  15%.  Then  analyze  the  nutritional  values. The result of the research  showed  that  10%  Mulberry  leaf  tea  powder  in  4  snack  products is mostly accepted.  Analyze the nutritional  values of 4 snack products and 10% of  Mulberry leaf tea powder supplement in 4 snack products. The finding indicated that the moisture  of   10% of  Mulberry leaf tea powder supplement in 4 snack products.  decrease  and  protein,  crude  fibe, ash, energy increase significantly (p≤0.05). Fat  decrease significantly in Bread and Snow lotus  supplement  Mulberry leaf tea powder  (p≤0.05) and decrease non significantly in Puifai and Peakpoon. supplement  Mulberry leaf tea powder (p>0.05)  Carbohydrate increase significantly in Bread and Peakpoon supplement  Mulberry leaf tea powder (p≤0.05) and  increase  non significantly   in  Puifai and Snow lotus supplement  Mulberry leaf tea powder (p>0.05)


 

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บทความวิจัย (Research Articles)