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	Provedor de dados Thai Agricultural (8) BABT (1) Ciência Rural (1) Autor Vipa Surojanametakul (3) Warunee Varanyanond (3) Patcharee Tungtakul (2) Rasamee Supasri (2) Sunanta Wongpiyachon (2) Anuwat Rattanachai (1) Bolanho,Beatriz Cervejeira (1) Chouw Imprasit (1) Chulaluk Charunuch (1) Jaruwan Bangwag (1) Junqueira,Roberto Gonçalves (1) Kanjana Piboon (1) Lamaimaat Youngsuk (1) López,Ana Cristina Ballesteros (1) Montanuci,Flávia Daiana (1) Natdanai Fafaungwithayakul (1) Ngamchuen Kongseree (1) Onanong Naivikul (1) Parichat Hongsprabhas (1) Patcharee Tungtrakul (1) Mais... Palavra-chave Rice flour (10) แป้งข้าวเจ้า (4) Wheat flour (3) การทดสอบทางประสาทสัมผัส (3) กระบวนการผลิต (2) การพัฒนาผลิตภัณฑ์ (2) คุณภาพทางกายภาพ (2) คุณภาพทางเคมี (2) แป้งข้าว (2) แป้งข้าวสาลี (2) Amylose contents (1) Black gram flour (1) Byproduct (1) Cassava starch (1) Celiac disease (1) Cooking quality (1) Corn starch (1) Dry-milled flour (1) Dry-milled rice flour (1) Gluten-free bread (1) Mais... Tipo do documento PhysicalObject (6) Collection (2) Info:eu-repo/semantics/article (2) Ano 2018 (1) 2012 (3) 2004 (2) 2003 (1) 2002 (1) 2000 (2) Mais... País Thailand (8) Brazil (2) Idioma Inglês (5) Thailandês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 10 Primeira ... 1 ... Última 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 Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread BABT López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves. The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour Ciência Rural Ribeiro,Taís Helena Santos; Bolanho,Beatriz Cervejeira; Montanuci,Flávia Daiana; Ruiz,Suelen Pereira. ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Maize flour; Rice flour; Byproduct; Passiflora edulis. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753 Product development from wheat-rice composite flour: Mee-Sua Thai Agricultural Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P.. Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were... Tipo: PhysicalObject Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส. Ano: 2002 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113 การเปรียบเทียบค่ามาตรฐานและวิธีการวิเคราะห์อมิโลสในข้าวไทย Thai Agricultural Supanee Jongdee; Supatra Suwanthada; Sunanta Wongpiyachon; Wutcharee Sukwiwat; Kanjana Piboon. Cooking and eating characteristics are largely determined by the properties of the starch. Amylose content is the important starch properties that influence to cooking and eating characteristics. The study was compared between amylose standards and reading method : IRRI Amylose Standards which developed by INQR (International Network for Quality Rice) and Thai Amylose Standards which developed by Pathum Thani Rice Research Center. Five Thai rice varieties ; RD6, KDML105, RD7, PSL2 and CNT1; were used for studying the variation of 2 amylose standards and 3 methods. The 3 methods were (1) IRRI Standards (readings at wave length 720 nm. on Spectrophotometer and no standing time after the last chemical), (2) Thai Standards (reading at 620 nm. with 20 minutes... Tipo: PhysicalObject Palavras-chave: Rice flour; Amylose contents; Cooking quality; Standard Thai rice indexs; ข้าว; ปริมาณอมิโลส; คุณภาพหุงต้ม; ค่ามาตรฐานข้าวไทย; พันธุ์. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5585 การใช้แป้งข้าวทดแทนแป้งสาลีในผลิตภัณฑ์พาสต้า Thai Agricultural Lamaimaat Youngsuk; Ngamchuen Kongseree; Sunanta Wongpiyachon; Jaruwan Bangwag; Anuwat Rattanachai; Phunsri Sawangchit. Tipo: Collection Palavras-chave: Pasta; Rice flour; Wheat flour; ผลิตภัณฑ์พาสต้า; แป้งข้าวเจ้า; แป้งสาลี; มักกะโรนี; กรรมวิธีการผลิต; คุณภาพเส้น; การทดสอบทางประสาทสัมผัส. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3089 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 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 ศึกษาการทำอาหารขบเคี้ยวจากถั่วนิ้วนางแดงโดยใช้เครื่องคุกเกอร์เอ็กซ์ทรูดเดอร์สกรูคู่ Thai Agricultural Somchai Prabhavat; Pracha Boonyasirikool; Chulaluk Charunuch. Tipo: PhysicalObject Palavras-chave: Rice bean snacks; Mungbean flour; Black gram flour; Rice flour; Wheat flour; Twin screw extruder; Snacks; อาหารขบเคี้ยว; ถั่วนิ้วนางแดง; เครื่องเอ็กซ์ทรูดเดอร์สกรูคู่; แป้งข้าวสาลี; สูตรอาหาร; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5238 Registros recuperados: 10 Primeira ... 1 ... Última

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