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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characterization of Pregelatinized and Heat Moisture Treated Rice Flours) ผู้เขียน: ชุลีกร วัชรารัตน์,  ดร.มาศอุบล ทองงาม, ผู้ช่วยศาสตราจารย์ , ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThree rice varieties; Chai Nat 1, Khao Dawk Mali 105 and RD 6 (28.72, 16.46 and 5.54% amylose content, respectively) were modified by pregelatinization (pregel) and heat moisture treatment (HMT) method. Pregelatinized flour was prepared by passing 40% rice flour solution through drum dryer, which conditions were set at 20 lb/inch2 of steam pressure, 0.25 rpm of drum dryer speed and 0.01 inches of drum dryer gap. The modification of rice flour by HMT method was prepared by adjusting rice flour initial moisture to 30% and then incubating at 100?C for 16 hr. When compared the pasting properties between native and pregel flours, the results were significantly different (p?0.05). For all three pregel rice flours, they show that the pasting temperature (49.90-51.47 ?C), peak viscosity (198.41- 281.42 RVU), breakdown (48.20-175.67 RVU) and final viscosity (156.75-306.83 RVU) decreased significantly. In addition, the degrees of syneresis or freeze thaw stability of three pregel flours (1.06- 47.65 %) increased (p?0.05) as compared with the native flours (0.12-39.93 %). The pasting properties of native and three HMT rice flours were observed and the results were significantly different (p?0.05). For all three HMT rice flours, they show that the pasting temperature (80.18-88.64 ?C) increased significantly; while peak viscosity (95.59-167.17 RVU), breakdown (12.50-22 RVU) and final viscosity (101.82-259.17 RVU) decreased siginificantly (p?0.05). In addition, swelling power and solubility of HMT flours decreased (p?0.05); whereas the freeze-thaw stability (1.06-37.36 %) increased (p?0.05). |
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หัวเรื่อง:ผลิตภัณฑ์ขนมจีนกึ่งสำเร็จรูป ผู้เขียน:ดร.อรอนงค์ นัยวิกุล, ศาสตราจารย์, นางจิตธนา แจ่มเมฆ, ผู้ช่วยศาสตราจารย์ , นางสินีนาถ จริยโชติเลิศ, ผู้ช่วยศาสตราจารย์ , Kanonkparn Kraingkrikesada สื่อสิ่งพิมพ์:pdf AbstractUsing kanom-jeen made from pregelatinized rice flour:rice flour:water ratio 15:85:140 for drying 2 methods. The first method is drying by using normal tray-drier and the second method using freeze-thaw and tray-drier. The results showed that the instant kanom-jeen from the first method had somewhat harder than the second method which was more breakable. The color of both instant kanom-jeen were somewhat different, the first method gave the yellowish color while the second method gave the opaque white color to the instant kanom-jeen. The test for keeping quality in polyethylene plastic bag for 3 weeks showed that the instant kanom-jeen from both methods were absorbed moisture in the bag until reached the constant condition about 8% moisture. The reform and rehydration of instant kanom-jeen by using boiled-water, the results showed the first method of drying made kanom-jeen reformed in boiling water (10 min.) slower than the second method (7 min.) and absorbed less amount of water (91.47%) than the second method (107.02%). When 15 taste-panels tasted both reformed instant knom-jeen with hot chicken curry, they found no significant difference at .05 and had the opinion of somewhat dislike the texture but no comment for other characteristics such as appearance, color and flavor. |
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Researcherนางสาว ชมดาว สิกขะมณฑลที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:พัฒนาผลิตภัณฑ์ ประเมินผลการทดสอบประสาทสัมผัส การวิเคราะห์อาหาร, (Food Product Development and Sensory Evaluation) Resume |
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