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	Provedor de dados Thai Agricultural (3) Autor Sanguansri Charoenrein (3) Kamolratana Tritawisap (1) Kamolrut Tritawisarp (1) Kunyarat Reepholkul (1) Pornpisa Prasertthaichareon (1) Sukanya Anupapsamosorn (1) Wanthinee Ketkong (1) Wontinee Ketkong (1) Mais... Palavra-chave Freeze-thaw cycle (2) Frozen cooked rice (2) Starch (2) Texture (2) การคืนรูปจากเยือกแข็ง (2) ข้าวหุงสุกแช่เยือกแข็ง (2) เนื้อสัมผัส (2) แป้งข้าว (2) Alkali (1) Base solution (1) Cooked rice (1) Glutinous rice (1) Potassium hydroxide (1) Retrogradation properties (1) Rice aging (1) Rice cultivar (1) Sodium carbonate (1) Textural properties (1) การเก็บรักษาข้าว (1) ข้าว (1) Mais... Tipo do documento PhysicalObject (2) Collection (1) Ano 2012 (3) País Thailand (3) Idioma Thailandês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última ผลของการเก็บรักษาข้าวต่อคุณภาพด้านเนื้อสัมผัสและรีโทรเกรเดชันของข้าวหุงสุกแช่เยือกแข็ง Thai Agricultural Wanthinee Ketkong; Sanguansri Charoenrein. This study investigated the effect of rice aging on the textural and retrogradation properties of frozen cooked rice. Milled rice cultivar Khoa Dawk Mali 105 which aged for three different time periods, ranging from 0-12 months were used in this study. The frozen cooked rice was freeze-thawed up to 5 cycles. For the textural properties, the fresh cooked rice from rice aged for 12 months had higher in hardness and lower in stickiness than rice aged for 3 months and 0.7 months, respectively. In addition, the freeze-thaw cooked rice had a tendency to increase hardness and decrease stickiness with subsequent freeze-thaw cycles. After repeated freeze-thaw cycles, an mylopectin retrogradation enthalpy increased with progressive aging time and a number of... Tipo: Collection Palavras-chave: Rice aging; Frozen cooked rice; Textural properties; Retrogradation properties; Freeze-thaw cycle; ข้าว; ข้าวหุงสุกแช่เยือกแข็ง; คุณภาพเนื้อสัมผัส; การเก็บรักษาข้าว; การคืนรูปจากเยือกแข็ง; รีโทรเกรเดชัน; ระยะเวลาการเก็บรักษา. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5382 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 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 Registros recuperados: 3 Primeira ... 1 ... Última

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