Effect of lime on rice flour to the quality of "Lod-chong"
1990
Pasit Sarahong
Amylose content of Leuang Pratew 123 flour was 31.56 % while the market flour contained 28.65 %. The solubility of amylose in boiling water 10 was 10 10.58 % and 8.36 %, respectively. Their gel consistency values were 51 and 29 mm. Mixing lime powder in leuang Pratew 123 flour caused increases in amount of soluble amylose with softening its gel consistency. These effects were insignificant to the market rice-flour. Furthermore, adding of lime powder introduced to decrease in pasting temperature, consistency, break down and set back values of both flours when tested by a Brabender Visco Amylograph at 6 % concentration. Decrease in Peak viscosity was only in Leuang Pratew 123 flour. By preparation of Lod-chong from 20 % concentration rice-flour slurry, Leuang Pratew 123 and the market rice-flour, were suitable for Lod-chong production. Mixing of 0.75-1.50 % by weight of soluble lime powder into the flours provided Lod-chong having better acceptability in color, smell, flavor, texture, appearance as well as preference than that purchased from the market which normally employs lye solution mixes
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