Výsledky vyhledávání - "Montakan Aimkaew"

Akademický článek

Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology

Autor: Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Wannarat Leesuksawat, Saynamphung Tongsai

Publikováno v: International Journal of Food Properties, Vol 26, Iss 1, Pp 2229-2242 (2023)

ABSTRACTSweet egg yolk drops are one of the traditional Thai desserts made by dropping egg yolk batter into a boiling syrup with high sugar concentration to form teardrop shapes. The objectives of this study were to optimize the ratio of sugar substi

Externí odkaz: https://doaj.org/article/5c3caa6eda324cc69d84a4ca37c1dffa

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Akademický článek

Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking

Autor: Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Saynamphung Tongsai, Wannarat Leesuksawat

Publikováno v: Heliyon, Vol 9, Iss 11, Pp e21937- (2023)

The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the

Externí odkaz: https://doaj.org/article/71827e845a5446c9a8a88328ff2091d6

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