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	Provedor de dados Thai Agricultural (5) Autor Vipa Surojanametakul (5) Warunee Varanyanond (5) Patcharee Tungtrakul (3) Rasamee Supasri (3) Patcharee Tungtakul (2) Chouw Imprasit (1) Ladda Wattanasiritham (1) Onanong Naivikul (1) Mais... Palavra-chave Rice flour (3) คุณภาพทางกายภาพ (3) คุณภาพทางเคมี (3) Dry-milled rice flour (2) Rice noodle (2) กระบวนการผลิต (2) ปลายข้าว (2) ผลิตภัณฑ์ก๋วยเตี๋ยว (2) แป้งข้าว (2) แป้งข้าวเจ้า (2) Accumulation (1) Dry milling (1) Dry-milled flour (1) GABA (1) Gamma-aminobutyric acid (1) Modified dry-milled rice flour (1) Noodle (1) Partial replacement (1) Physicochemical properties (1) Rice germ (1) Mais... Tipo do documento PhysicalObject (5) Ano 2006 (1) 2004 (2) 2000 (2) País Thailand (5) Idioma Inglês (4) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Accumulation of gamma-aminobutyric acid (GABA) in non-waxy and waxy rice germ during water soaking Thai Agricultural Patcharee Tungtrakul; Warunee Varanyanond; Vipa Surojanametakul; Ladda Wattanasiritham. Rice germ contains protein, vitamins, minerals, dietary fiber and gamma-aminobutyric acid (GABA). GABA has been proved to be effective for lowering the blood pressure of human being. It has neurotransmission functions and tranquilizer effects. determination of GABA in rice germ and brown rice were investigated by using low-amylose, high-amylose and waxy rice cultivars. Percentage of germ weight showed no relation to the GABA content. The amount and patterns of the GABA accumulation varied depending on the cultivar. GABA content in most of rice varieties increased during incubation. The accumulation of gamma-aminobutyric acid (GABA) in non-waxy and waxy rice germ during water soaking were determined by using 14 different cultivars. Water soaking can enrich... Tipo: PhysicalObject Palavras-chave: Accumulation; GABA; Rice germ; Gamma-aminobutyric acid; Waxy rice; ข้าวเจ้า; ข้าวเหนียว; คัพภะ; กรดแกมมา-แอมิโนบิวเทริก; การแช่น้ำ. Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5140 Development of Sen Yai and Mee from dry-milled rice flour Thai Agricultural Warunee Varanyanond; Vipa Surojanametakul; Patcharee Tungtakul; Rasamee Supasri; Chouw Imprasit. Broken rice was used for the production of dry-milled flour by grinding on Pin Mill. Particle sizes distribution of the resulting flour shown that major portion was coarse flour. Physicochemical properties of the flour with differing particle sizes were investigated and utilized as raw material in rice noodle production; Sen Yai and Sen Mee. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. Water absorption index (WAI) and water solubility index (WSI) were greater for fine flour. Fine flour also possessed high value of lightness (L*) and low yellowness (b*). Rapid visco analysis indicated that fine flour had lower gelatinization temperature while higher peak... Tipo: PhysicalObject Palavras-chave: Dry-milled flour; Rice noodle; Rice flour; Sen Yai; Sen Mee; ผลิตภัณฑ์ก๋วยเตี๋ยว; เส้นหมี่; เส้นใหญ่; การพัฒนาผลิตภัณฑ์; แป้งข้าว; ปลายข้าว; แป้งข้าว; การบด; คุณภาพทางกายภาพ; คุณภาพทางเคมี; คุณภาพทางด้านเนื้อสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2631 Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle Thai Agricultural Vipa Surojanametakul; Patcharee Tungtakul; Warunee Varanyanond; Rasamee Supasri. This research was conducted to investigate the effects of partial replacement o rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss then those prepared from pure rice flour (the control). Besides, the products added with starch contained higher... Tipo: PhysicalObject Palavras-chave: Noodle; Partial replacement; Rice flour; Starches; Physicochemical properties; Sensory properties; Sen Lek; ก๋วยเตี๋ยวเส้นเล็ก; กระบวนการผลิต; การทดแทน; แป้งข้าวเจ้า; สตาร์ช; คุณภาพทางเคมีกายภาพ; คุณภาพทางประสาทสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2636 Use of dry-milled rice flour for rice noodle production Thai Agricultural Patcharee Tungtrakul; Vipa Surojanametakul; Rasamee Supasri; Warunee Varanyanond. Broken rice was used for the production of dry-milled flour (pin milling). The physicochemical properties and the suitability of the flour for making rice noodle were investigated. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. The swelling power and solubility index of the flour increased with the decrease of particle sizes. Rapid viscosity analysis indicated that the gelatinization temperature of the flour with smaller particle size was lower than that with larger size. The larger particle size flour exhibited lower peak, breakdown, and final viscosity. The texture of the rice noodle made from flour fraction of 75 μm particle size gave the highest tensile... Tipo: PhysicalObject Palavras-chave: Dry milling; Dry-milled rice flour; Rice noodle; ผลิตภัณฑ์ก๋วยเตี๋ยว; แป้งข้าว; ปลายข้าว; การบดแบบแห้ง; เครื่องบดแบบเข็ม; ขนาดอนุภาคแป้ง; คุณภาพทางเคมี; คุณภาพทางกายภาพ; คุณภาพด้านเนื้อสัมผัส. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2633 ผลการโม่เปียก โม่แห้ง และโม่แบบผสมต่อสมบัติแป้งข้าว Thai Agricultural Patcharee Tungtrakul; Onanong Naivikul; Vipa Surojanametakul; Warunee Varanyanond. This work aims to reduce energy and water consumption, according to the green technology concept, in conventional washing and by wet milling processes for rice flour production. Modified processing with moist tempering of rice to 25% (w/w) water prior to dry milling was carried out to produce rice flour. Pasting properties of the obtained flour were comparable with those of the flour produced by wet and dry milling. However, physical properties were in the middle between those of the flour from wet and dry milling. Tipo: PhysicalObject Palavras-chave: Wet-milled rice flour; Dry-milled rice flour; Modified dry-milled rice flour; Rice flour; แป้งข้าวเจ้า; การโม่เปียก; การโม่แห้ง; การโม่แบบผสม; กระบวนการผลิต; คุณภาพทางเคมี; คุณภาพทางกายภาพ. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2632 Registros recuperados: 5 Primeira ... 1 ... Última

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