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บทคัดย่อ

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Abstract

This research was aimed to reduce retrogradation of starch for strip rice noodle production under cold storage. The flours were added with the variations of sodium steroyl-2-lactylate (SSL) at 0 and 0.5 % combined with tea polysaccharide (TPS), xanthan gum (XG) or carboxymethyl cellulose (CMC) at 0, 2.5, 5 and 7.5%. The mixture of flour slurry was determined for the gelatinization and retrogradation by Differential Scanning Calorimeter (DSC), and texture parameters of the gels kept under chilling condition at 8+2°C for 0, 4, 7, 10 and 14 days were detected by Texture Profile Analysis (TPA). The results showed that flour including SSL 0.5% combined with TPS 5% provided the lowest retrogradation ratio, hardness of the gel was not change whereas springiness and chewiness decreased but cohesiveness increased during 14 days of storage time