Suksa kan tham Wunsen lae Sarim chak paeng thua mahae tangf-tang.
1982
Wichian Voraputhaporn
The purposes of this study were: (1) to study the starch extraction from dry mature pigeon pea seeds (Cajanus cajan L.); (2) to use the extracted starches for the processing of two starch noodle products (Wunsen and Sarim) and (3) to select the suitable variety from five varieties (20-I, 20-3, 20-4, 20-16 and E-327) for the processing of these two products. The chemical composition, starch content and some properties of pigeon pea starches were studied. For Sarim preparation, it was found that the suitable ratio of starch (13 percent moisture) to water was 1:5.5(w/v) for starch from the 20-1 variety and 1:6 for starch from the 20-3, 20-4, 20-16 and E-327 varieties. The Sarim products from five varieties of pigeon pea starches were satisfactory and accepted to be similar to Sarim made from mung bean starch. The Wunsen processing study showed that the suitable mixing of starch preparation was using 3.1 percent gelatinized starch of raw starch. The 20-4 and E-327 varieties could be fairly processed but some qualities of the products were lower than the one from mung bean starch especially in clarity and appearance. The quality of the product could be improved by mixing pigeon pea starch with mung bean starch. It was found that 28.1 percent and 18.1 percent (dry weight basis) of mung bean starch mixed with pigeon pea starches from the 20-4 and E-327 varieties respectively gave the acceptable products which are similar to the product made only from the mung bean starch. From this study it was concluded that pigeon pea starch from the E-327 variety was suitable both for the processing of Wunsen and Sarim products.
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