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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:
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