เครื่องดื่มสำเร็จรูปธัญชาติเสริมสุขภาพด้วยสมุนไพรไทย

Abstract

To satisfy the demands of increasingly health - conscious consumers and obtain the desirable target product using extrusion process, the effect of extrusion conditions including screw speed (300, 350 and 400 rpm), barrel temperature (140, 150 and 160 oC) and feed moisture content (15, 17 and 19%) were investigated on the physical properties (bulk density, color, viscosity, water absorption index, water solubility index and reconstitution index) and antioxidant property (antioxidant activity) of the instant cereal beverage powders admixed with Thai herbs. A box - behnken design of the response surface methodology (RSM) was employed whereas the experimental datas were modelled by multiple regression and a second order polynomial equation was fitted to each response. Similarly, the optimum conditions of the instant cereal beverage powders at each supplementing with mixture of Thai herbs (Lemongrass + Pandan leaves, Ginger + Pandan leaves, Galonga + Pandan leaves) should be operated at 350 rpm screw speed, 150oC barrel temperature (H6) and 17% feed moisture content to acquire good appearance of finished product in case of suitable color, easy to dissolve in hot water, palatability and acceptability with antioxidant activity remainder including good consuming pattern of “Nutrition Facts”.