Imitation Milk Product from Water Caltrop
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Abstract
The development of imitation milk products from Water Caltrop was aimed to study the recipes and production processes of imitation milk products from Water Caltrop, to study the changing quality during storage, and to study the nutritional value of this product. The study found that the more significant amount of water used to blend with the Water Caltrop reduced the product's protein content and viscousness. The appropriate amount of Water Caltrop per water was 1: 2.5 (weight: weight). The product has a protein content of 3.03%. The imitation milk from Water Caltrop with a higher amount of xanthan gum results in increased viscousness. The suitable amount of xanthan gum was 0.1 % of the total ingredient. As a result, the product is homogeneous, not separate in layers. Imitation milk product from Water Caltrop was pasteurized at a temperature of 64 ° C for 30 min. As a result, the product can be stored for 9 days at 5±1°C, and the total viable count of microorganisms also passes according to the standard of pasteurized milk. Safe to consume. The developed imitation milk product from Water Caltrop provides 29.22 kcal/100g and the protein, fat, and carbohydrate content were 3.37%, 0.22%, and 3.42%, respectively.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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