Search Result of "Kasemsamran, S."

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physical Properties of Butter Cake Made from Mixed Hom-Mali and Glutinous Rice Flours)

ผู้เขียน:ImgPiyaporn Chueamchaitrakun, Imgดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, Imgนายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์, Imgดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์, ImgSumaporn Kasemsamran

สื่อสิ่งพิมพ์:pdf

Abstract

The 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.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 2, Mar 11 - Apr 11, Page 295 - 304 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Prediction of Pasting and Thermal Properties of Mixed Hom-Mali and Glutinous Rice Flours Using Near Infrared Spectroscopy)

ผู้เขียน:ImgPiyaporn Chueamchaitrakun, Imgดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, Imgนายวิชัย หฤทัยธนาสันติ์, รองศาสตราจารย์, Imgดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์, ImgSumaporn Kasemsamran

สื่อสิ่งพิมพ์:pdf

Abstract

Starch is a major component of rice grain and plays an important role in the grain quality. The pasting properties and thermal properties are important physical qualities of rice flour. Direct measurement is time-consuming and expensive. Therefore, a rapid predictive method based on near-infrared (NIR) spectroscopy is necessary that can be applied to measure these quality parameters. Glutinous flour (RD6, Sakonnakorn and Niew Ubon varieties) and Hom-Mali rice flour (105 variety) were selected for this research. The flour samples were dry milled into a 120-mesh sieve using a turbo mill. In total, 92 mixed flour samples were prepared by blending Hom-Mali rice flour with each of the glutinous rice flour types in various ratios of which 61 mixed flour samples were used to develop calibration models for measuring pasting and thermal properties based on the NIR spectra of the mixed flour samples. The models were validated by a separate prediction set consisting of 31 mixed flour samples. The models for determining the pasting properties using the pasting temperature, set back, final viscosity, breakdown and trough yield all had a similar level of accuracy with R2 values of 0.99, 0.97, 0.95, 0.80 and 0.80, respectively. Furthermore, the thermal properties indicated that the models for onset temperature, peak temperature, and enthalpy produced moderate correlation values with R2 values of 0.82, 0.75 and 0.73, respectively, whereas the conclusion temperature could not be predicted by NIR spectroscopy (R2 = 0.06).

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 3, May 11 - Jun 11, Page 481 - 489 |  PDF |  Page