Instant Sarim
1992
Onanong Naivikul | Chittana Chammek | Risa Lertverawat (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
This research is intended to produce instant sarim to expand the amount of production and composite rice starch to munbean. The result showed that the suitable amount of rice starch substitute should be 10 % by weight. The fresh sarim was prepared by using composite flour and water at the ratio 1:7.5 and divided the amount of water added to be cold water and boiled water at the ratio 1:7.5. The cold water was added first to slurry the flour, then boiled water was added to partly gel the flour. The slurry was stirred in an alloy pan on the medium heat stove for 45 seconds. The slurry gelled at 55-65 deg C and became transparent gel. This gel was transferred into the pressing machine and the sarim thread was pressed into tap-water to cool for 1 hour. It was then taken out of water and was put in the freezer at -18 deg C for 20 minutes. The sarim thread was thawed in tap-water for 25 minutes. After removing from water, a thread should form as group, weight about 50 grams on tray; then, the tray was put in oven at 55 deg C for 2.4 hours. The instant sarim had 9 % moisture and 660 % rehydration. Then this instant sarim was stored 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). Then the preference test compared instant sarim using sun-dry to the one using tray-dry. 20 taste panelists could tell the difference at significantly high level (P.05) for color, flavor, texture and total preference, especially the pink color which turned pale in sun-dry process more than tray-dry process and they preferred the instant sarim using tray-dry process.
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Эту запись предоставил Kasetsart University