Composite rice flour products for noodle industry 3. Instant Sarim
1991
Onanong Naivikul | Chittana Chammek | Sineenart Chariyachotilert (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Suitable amount of rice starch substitute should be 10 % by weight. The fresh sarim was prepared by using composite flour to water at the ratio 1:7.5 and devided the amount of water added to be cold water to boiled water at the ratio 1:7.5. The cold water was added first to slurry the flour, then added boiled water to partly gel the flour. Stirred the slurry in an alloy pan on the medium heat stove for 45 second. The slurry was gel at 56-69 deg C to be transparency gel. Transfered this gel into the pressing machine and pressed the sarim thread into tap-water to cool down for 1 hour. Took out of water and put in the freezer to freeze at 0 deg F for 20 minutes. Thrawed the sarim thread in tap-water for 25 minutes. After took out of water should form the thread to round group weight about 50 grams on tray, then put the tray in oven at 55 deg C for 2.4 hours. The instant sarim had 9 % moisture and 660 % rehydration. When storage this instant sarim in closed polypropylene plastic bag for 4 weeks. The moisture content was slightly increased to 10.4 % by the absorption of vapor in the bag and this amount of moisture was still in the safety range of dry product (14 % moisture). When compared the preference test between instant sarim using sun-dry to the one using tray-dry. 20 taste panels could tell the difference at significantly level .05 for color, flavor, texture and total preference, especially the pink color which was turned pale in sun-dry process more than tray-dry process, and they preferred the instant sarim using tray-dry.
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