Changes in the chemical compositions of kanom-jeen during processing
1991
Suparath Chavana | Patcharee Tangtrakul (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development) | Onanong Naivikul
Kanom-jeen in plant production can be divided into 2 processes; fermented and non-fermented rice processes. In the stage of fermentation, the soaked rice contained 30-32 % moisture, the range of temperature and pH were 34-40 deg. celsius and 3.3-4.5, respectively. The Kanom-Jeen process caused the moisture content to increase up to about 5-6 times in the product compared to the broken rice while the protein content decreased about 2-2.5 % and 1.4 % increase in the amylose content. The other chemical components were slightly changed during each stage of processing. The non-fermented process which is mostly produced in the South, caused the finished product with higher protein content. The other chemical pattern of changing was likely the same as the fermented process.
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