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	Provedor de dados Thai Agricultural (2) Autor Maturada Jinoros (1) Onanong Naivikul (1) Praopen Rattanadee (1) Somchai Soponronnarit (1) Somkiat Prachayawarakorn (1) Palavra-chave Parboiled rice (2) ข้าวนึ่ง (2) Amylose content (1) Cooking quality (1) Fried rice (1) Frozen fried rice (1) Germinated rice (1) Hardness (1) Pre-germinated brown rice (1) Translucency (1) Water uptake (1) การดูดน้ำ (1) การทดสอบคุณภาพทางประสาทสัมผัส (1) ข้าวกล้องงอก (1) ข้าวงอก (1) ข้าวผัด (1) ข้าวผัดแช่แข็ง (1) ความแข็ง (1) ความโปร่งแสง (1) คุณภาพการหุงต้ม (1) Mais... Tipo do documento PhysicalObject (2) Ano 2012 (2) País Thailand (2) Idioma Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última การใช้ประโยชน์ข้าวกล้องจากข้าวเปลือกเริ่มงอกและข้าวนึ่งกล้องจากข้าวเปลือกเริ่มงอกสำหรับผลิตข้าวผัดน้ำพริกกะปิแช่เยือกแข็ง Thai Agricultural Praopen Rattanadee; Onanong Naivikul. This study aimed to obtain better texture of brown rice from San-pah-tawng 1 (SPT 1; amylose content=6.06%) by using a pre-germination and parboiled processes. Paddy was soaked in water at 30 °C for 8 h, and then incubated at 30 °C with 85% humidity until embryonic growth length was0.5-1.0 mm and 60-70% germination. Pre-germination time of SPT 1 was 36 h. Parboiled and unparboiled from pre-germinated paddy were dried and dehusked to obtain parboiled pre-germinated brown rice (PPGBR) and pre-germinated brown rice (PGBR). Chemical properties of PPGBR and PGBR flours from SPT 1 showed significantly (p LT = 0.05) higher content of reducing sugars (416.14-422.07 mg/100g), protein (8.09-8.13), fat (4.06-4.37%), and total phenolic compounds (43.87-106.45 mg... Tipo: PhysicalObject Palavras-chave: Pre-germinated brown rice; Germinated rice; Parboiled rice; Fried rice; Frozen fried rice; ข้าวกล้องงอก; ข้าวงอก; ข้าวนึ่ง; ข้าวผัด; ข้าวผัดแช่แข็ง; พันธุ์สันป่าตอง 1; การทดสอบคุณภาพทางประสาทสัมผัส. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5390 การศึกษาความสัมพันธ์ระหว่างลักษณะปรากฏ สมบัติเชิงเคมี-กายภาพและสมบัติการหุงต้มของเมล็ดข้าวโดยการวิเคราะห์ภาพ Thai Agricultural Maturada Jinoros; Somkiat Prachayawarakorn; Somchai Soponronnarit. After harvesting paddy needs to pass through several processing steps before edible grain kernels are obtained. These processes inevitably affect the kernel quality, both in terms of the physical physicochemical and cooking properties. A number of techniques have thus been proposed to evaluate the various quality attributes of rice kernels. Image analysis is one of the promising techniques for analysis of rice kernel appearances with fast and accurate results. Image-analysis results may also be related to the physicochemical and cooking properties of the kernels. This research explored possible relationships between appearances obtained via image analysis and selected physicochemical and cooking properties of rice kernels. In addition to the basic apparent... Tipo: PhysicalObject Palavras-chave: Amylose content; Hardness; Parboiled rice; Translucency; Water uptake; Cooking quality; ปริมาณแอมิโลส; ความแข็ง; ข้าวนึ่ง; ความโปร่งแสง; การดูดน้ำ; คุณภาพการหุงต้ม. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5438 Registros recuperados: 2 Primeira ... 1 ... Última

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