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ที่มา:การประชุมทางวิชาการของมหาวิทยาลัยเกษตรศาสตร์ ครั้งที่ 48หัวเรื่อง:ผลของการทดแทนแป้งสาลีด้วยแป้งข้าวสีนิลต่อคุณภาพของบัตเตอร์เค้ก |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physical Properties of Butter Cake Made from Mixed Hom-Mali and Glutinous Rice Flours) ผู้เขียน: Piyaporn Chueamchaitrakun,  ดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์ , นายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์ , ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์ , Sumaporn Kasemsamran สื่อสิ่งพิมพ์:pdf AbstractThe amylose content and the pasting and gelatinization properties are the most important physicochemical properties of starch. The amylose content of starch in flour is considered to affect the texture of food products. Glutinous rice contains very limited amylose content (2–4%) whereas the amylose content of Hom-Mali rice is about 15%. The objectives of the study were to investigate: 1) the pasting properties of mixed flours of Hom-Mali rice and glutinous rice and 2) the physical properties of butter cakes prepared from the mixed flours. Two glutinous rice varieties, RD6 (2.8% amylose content) and Niew Ubon (4.6% amylose content) were used in the study. Glutinous rice flour was blended with Hom-Mali rice flour (HMRF) in ratios of 1:0, 3:1, 1:1, 1:3 and 0:1, respectively. The results of the study of the pasting properties of the mixed flours using a Rapid Visco-Analyzer demonstrated that pasting temperature, trough, final viscosity and setback were significantly (P < 0.05) increased as the content of Hom-Mali flour increased, whereas breakdown decreased. The data suggested that the flour with high amylose content was more resistant to shear during heating and the starch had high ability to retrograde compared with the low amylose content equivalent. Increasing the content of Hom-Mali flour resulted in a significant (P < 0.05) increase in the specific volume of the butter cake. Texture profile analysis of butter cake samples showed that their hardness significantly (P < 0.05) increased as the amount of Hom-Mali flour increased, whereas there was a decrease in springiness, chewiness and adhesiveness. Thus, butter cake prepared with a low content of Hom-Mali flour was softer. The total variance of the principal component analysis (PCA) of the pasting and physical properties of butter cakes was 80% (PC1= 60% and PC2 = 20%). PC1 was the component for the hardness and pasting properties, whereas the texture component was represented by PC2. The PCA result enabled the cake samples to be classified into three groups according to the amylose content and the textural properties of the samples: 1) high amylose (12.5–16%) consisting of samples using 100% HMRF, HMRF:RD6 and HMRF:Niew Ubon = 75:25; 2) medium amylose (5.5–10%) consisting of samples using HMRF:RD6 = 50:50 and 25:75, and HMRF:Niew Ubon = 50:50 and 25:75; and 3) low amylose (2–4%) consisting of samples of 100% RD6 and 100% Niew Ubon. The study revealed that less expensive glutinous rice flour could be used to reduce the amount of high cost Hom-Mali flour in bakery products. Further study on consumer acceptability of the cakes made from mixed flours needs to be done to explore the market potential of the products. |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Consumer Acceptance and Purchase Decisions of Butter Cake from Jasmine Rice Flour) ผู้เขียน:Amporn Sae-Eaw, ดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์, นายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์, Witoon Prinyawiwatkul สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this study were to evaluate and identify consumer sensory attributes influencing product acceptance and purchase decision, and to predict overall acceptance and purchase decision of butter cake from Jasmine rice flour. Four butter cake formulations were prepared from Jasmine rice flour with varying particle sizes: less than 80, 100, 120 and 150 mesh size. Consumers (n=700) evaluated their acceptability of seven sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase decision were also determined with a binomial (yes/no) scale. Data were analyzed (?=0.05) using ANOVA, MANOVA, Descriptive Discriminant Analysis (DDA) and Logistic Regression Analysis (LRA). Result indicated at least 71% of consumers accepted all products and greater than 56 % would purchase the products if commercially available. ANOVA results indicated all products were accepted with overall liking scores greater than 6.0. Results from MANOVA and DDA indicated the Jasmine rice butter cake products were differentiated by appearance acceptability (overall appearance and crumb color) with a canonical correlation of 0.67-0.84. Results from LRA indicated overall liking and flavor were the two most influential attributes determining overall acceptance and purchase decision. Based on the full logit model, overall acceptance and purchase decision could be predicted with 82% and 76% accuracy, respectively. |
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