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ผลงานตีพิมพ์ในวารสารวิชาการEffect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pastaผู้แต่ง: Adiba, I.F.,  Dr.Sudathip Sae-tan, Assistant Professor , Ms.Wattinee Katekhong, Lecturer , Dr.Pitiporn Ritthiruangdej, Associate Professor , Dr.Ravipim Chaveesuk, Associate Professor , Dr.Savitree Ratanasumawong, Associate Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Pasta Products from High-Iron Rice and Iron-Fortified Rice Flour) ผู้เขียน:Suparat Reungmaneepaitoo, นางสาวชมดาว สิกขะมณฑล สื่อสิ่งพิมพ์:pdf AbstractRice pasta in the form of macaroni was developed from two brown rice varieties, Suphan-Buri 90 (SB) and Homnin 313 (HW). SB is a normal breeding while HW is a specially hybridized variety. SB brown rice flour gave higher amylose content (30.4% w/w) than that of HW (19.1%) but lower iron (1.24 mg/100 g) compared to 2.04 mg/100 g found in HW. To determine the physicochemical properties and acceptability of the rice pasta, different percentages (5, 10, 15%) of modified starch and rice starch were used. The results indicated that adding 15% modified starch and 15% rice flour could produce the rice pasta with highest firmness and stickiness. The rice pasta was fortified with ferrous sulphate at the levels of 0, 30, 60% iron of RDI per serving to determine its sensory acceptability. The results showed that increasing the amount of iron content in the mixtures, decreased the L* value and increased a* value for the color of rice pasta. Fortification of ferrous sulphate at 30% iron of RDI resulted in higher preference scores in terms of color and overall acceptability comparing to fortification of ferrous sulphate at 60% iron of RDI. The percentage of the acceptability scores for the pasta made from HW and SB brown rice flour were 82 and 88%, respectively. |
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