Search Result of "Khemmarat Vongsumran"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Cooking Conditions on Black Bean Flour Properties and Its Utilization in Donut Cake)

ผู้เขียน:ImgKhemmarat Vongsumran, Imgวรรณสวัสดิ์ รัฐพิทักษ์สันติ, Imgดร.เพ็ญขวัญ ชมปรีดา, รองศาสตราจารย์, ImgVichai Haruthaitanasan



Utilization of the black bean legume is still limited. The effects of cooking conditions were examined on black bean flour production and the physical, chemical and functional properties of black bean flour were studied. The quality of donut cake made entirely of black bean flour was also investigated. Three cooking methods were investigated: boiling, steaming and pressure cooking. Raw bean flour contained slightly higher protein (29.42 ? 1.03%) and fiber (2.19 ? 0.10%) contents than the flours made of cooked beans. Cooking the beans altered the functional properties of the flour, while the beany flavor was largely eliminated. The hardness of donut cakes increased from 33.32 ? 0.52 to 114.27 ? 10.38 N when raw and cooked bean flour was used, respectively, as did the gumminess (20.08 ? 0.33 to 56.26 ? 2.82) and chewiness (17.86 ? 0.68 to 44.08 ? 4.21). Donut cakes made from black bean flour provided considerable protein (12.31 ? 0.44%) and fiber (1.21 ? 0.01%) contents compared to those produced from wheat flour comprising 7.54 ? 0.12% protein and only 0.03 ? 0.03% fiber. The chemical and functional properties of the black bean flour were not significantly different among the cooking methods. Black bean flour could be used to improve the hardness, gumminess and chewiness of donut cake. Its utilization may be increased through the value adding of protein-rich flour.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 048, Issue 6, Nov 14 - Dec 14, Page 970 - 979 |  PDF |  Page 



ดร. วรรณสวัสดิ์ รัฐพิทักษ์สันติ, รองศาสตราจารย์

ที่ทำงาน:ภาควิชาพัฒนาผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร บางเขน

สาขาที่สนใจ:Thermal and Non-thermal Food Preservation, Food Safety , Product development from legume and rice, High-pressure processing, Super heated steam technology , Gluten-free product development