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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
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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
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ผลของการบ่มข้าวเปลือกที่อุณหภูมิและความชื้นสัมพัทธ์สูงต่อความหนืดและโครงสร้างโมเลกุลขององค์ประกอบในแป้งข้าวเหนียวและแป้งข้าวเจ้า Thai Agricultural
Parichat Hongsprabhas; Natdanai Fafaungwithayakul; Teerarat Likitwattanasade.
This study investigated the influences of paddy aging at 60 C and 70% relative humidity for 5 days on pasting properties of rice flours and molecular structures of major constituents in rice grain. The rice cultivars investigated included waxy rice Sanpah-Tawng 1 (SPT1), which contained 1.3% amylose and 8.3% protein. Non-waxy rice paddies; namely Pathum Thani 1 (PTT1), which had 14.1% amylose and 6.7% protein, as well as and Leuang Pratew 123 (LPT123), which contained 28.6% amylose and 9.6% protein, were also investigated. Paddy aging significantly changed the RVA pasting characteristics of rice flour pastes from all cultivars investigated (p<0.05). All aged rice flour pastes had higher final viscosity than that of new rice flour paste. Fourier...
Tipo: Collection Palavras-chave: Paddy aging; Molecular structure; Protien; Rice flour; High temperature; Relative humidity; Viscosity; ข้าวเปลือก; การบ่ม; โครงสร้างโมเลกุล; โปรตีน; แป้งข้าว; อุณหภูมิ; ความชื้นสัมพัทธ์; ความหนืด.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5327
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ผลของพันธุ์และการแช่เยือกแข็งต่อคุณภาพของข้าวหุงสุก Thai Agricultural
Sanguansri Charoenrein; Pornpisa Prasertthaichareon; Wontinee Ketkong; Kamolratana Tritawisap.
This study investigated the effect of freezing on quality of cooked rice. Four rice cultivars: Khao Dawk Mali 105 (KDML 105), Pathum Thani 1 (PT 1), Khao Tah Haeng (KTH) and Leung 11 (L11) were used in this study. After cooking and freezing, the frozen cooked rice was freeze-thawed up to 3 cycles. For the textural properties and sensory evaluation, the results showed that the unfrozen and freeze-thawed cooked rice from KDML 105 had the lowest hardness and the highest stickiness whereas rice from L11 had the highest hardness and the lowest stickiness. In addition, the freeze-thaw cooked rice had a tendency to increase hardness and decrease stickiness with subsequent freeze-thaw cycles. From a scanning electron micrograph, the surface of the unfrozen cooked...
Tipo: PhysicalObject Palavras-chave: Rice cultivar; Cooked rice; Texture; Freeze-thaw cycle; Frozen cooked rice; Starch; ข้าวหุงสุกแช่เยือกแข็ง; ข้าวหุงสุก; เนื้อสัมผัส; การคืนรูปจากเยือกแข็ง; พันธุ์; แป้งข้าว.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5425
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ผลของสารละลายเบสต่อลักษณะของข้าวเหนียวหุงสุก Thai Agricultural
Kamolrut Tritawisarp; Sukanya Anupapsamosorn; Kunyarat Reepholkul; Sanguansri Charoenrein.
Several Thai traditional starch-based foods use alkali treatment to improve their quality and characteristics. However, limited information is available on how alkali changes the product quality. Therefore, the objective of this research was to investigate the effect of alkali treatment on appearance and texture of cooked glutinous rice. Glutinous rice kernels were soaked in 1N sodium carbonate (Na2CO3) or potassium hydroxide (KOH) for 24 h at room temperature. Sample soaked in water was used as a control. Cooked alkali treated glutinous rice had more yellow color and lower gelatinization temperature than the control. Moreover, they also had lower hardness and stickiness than the control (P< 0.05). KOH had more pronounce effect than Na2CO3. The...
Tipo: PhysicalObject Palavras-chave: Starch; Glutinous rice; Base solution; Texture; Alkali; Sodium carbonate; Potassium hydroxide; ข้าวเหนียว; แป้งข้าว; สารละลายด่าง; เนื้อสัมผัส; โซเดียมคาร์บอเนต; โพแทสเซียมไฮดรอกไซด์.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5389
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สมบัติทางเคมีกายภาพและการเป็นสารช่วยแตกตัวในยาเม็ดของแป้งข้าวเจ้าคาร์บอกซีเมทิลเชื่อมขวางด้วยอิพิคลอโรไฮดริน Thai Agricultural
Nisit Kittipongpatana; Ornanong Kittipongpatana.
Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1 to 15%w/w) of epichlorohydrin (ECH) in a simultaneous carboxymethylation-crosslinking reaction setup using methanol as solvents. The degree of carboxymethyl substitution was between 0.24 to 0.28, while amylose content decreased drastically from native starch. SEM images showed minor change on the granule surface, while XRD profiles indicated slight loss of crystallinity. In contrast, the water uptake (WU) and free swelling capacity (FSC) of CL-CMRSs increased significantly, compared to native starch, as a result of the modification. CMRSs cross-linked with 2% (M-2) and 3% (M-3) ECH yielded FSC values of 8.6 and 9.6 g/g,...
Tipo: PhysicalObject Palavras-chave: Rice starch; Cross-linking; Carboxymethylation; Epichlorohydrin; Tablet disintegrant properties; แป้งข้าว; การเชื่อมขวาง; คาร์บอกซีเมทิล; อิพิคลอโรไฮดริน; สารช่วยแตกตัว; สมบัติทางเคมีกายภาพ; ยาเม็ด.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5428
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