 ผลงานตีพิมพ์ในวารสารวิชาการApplication of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake qualityผู้แต่ง: Dr.Sukanya Wichchukit, Associate Professor , Ms.Maelada Fuengfoo, Assistant Professor ,  ชุติมา ทองแก้ว, สวลักษณ์ จันทร์เทพมากุล, ชนัญญา ร้อยฉิมพลี, สราลัญ ชุ่มชูบุญ, Dr.Kobsak Kanjanapongkul, Associate Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Application of Pectin Coating in the Production of Vitamin Fortified Rice) ผู้เขียน:ลลิตา ชาติยานนท์, นายไพศาล วุฒิจำนงค์, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe quantity of vitamins in rice grain is decreased by milling, washing and cooking process. Therefore, the production of vitamin fortified rice using edible coating was investigated. Three types of low methoxyl pectin (36% degree of methoxyl, 31% degree of methoxyl with 21% degree of amidation and 28% degree of methoxyl with 18% degree of amidation) and control (no pectin coating) were studied. The results showed that L* a* b* values and moisture contents of rice premix were not significantly different (p > 0.05). Their values were 71.67-73.00, 13.07-14.32, 78.97-80.92 and 8.01- 8.93%, respectively. Rice premix coated with pectin at 36% degree of methoxyl showed the lowest loss of thiamine, riboflavin and niacin during washing. However, pectin coating could not prevent the significant loss of thiamine and riboflavin during cooking in excess water (p > 0.05). The suitable ratio of rice premix to milled rice was 1:70. The cooked vitamin fortified rice at this ratio had 0.17 mg/100 g of thiamine and 27.89 mg/100 g of niacin content. The results of consumer acceptance test using Central Location Test (CLT) and Home Use Test (HUT) were similar. It was found that vitamin fortified rice was accepted by consumers at 95% (CLT) and 98% (HUT), respectively. |
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