The Reducing of Starch Retrogradation for Wide Strip Rice Noodle Production under Cold Storage

The Reducing of Starch Retrogradation for Wide Strip Rice Noodle Production under Cold Storage

The Reducing of Starch Retrogradation for Wide Strip Rice Noodle Production under Cold Storage

บทความวิจัย

โดย Wantanee Seeta1, Thawatchai Supavititpatana1 and Piyawan Supavititpatana1

ผู้แต่งร่วม

ดาวน์โหลด

บทคัดย่อ

-

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

วารสารปีที่ 15 ฉบับที่ 1
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