Effects of the addition of duck egg white on swelling, solubility and pasting properties of rice flour | ผลของการเติมไข่ขาวจากไข่เป็ดต่อสมบัติการพองตัว การละลายและการเปลี่ยนแปลงความหนืดของแป้งข้าวเจ้า
2009
Suwanna Kerdsrilek(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Onanong Naivikul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Wunwiboon Garnjanagoonchorn(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology)
Effects of the addition of duck egg white on swelling power, solubility index and pasting properties of rice flour were investigated. It was found that addition of egg white resulted in a decrease of swelling power but an increasing of egg white increased solubility index of starch granule. Additionally the morphology of heated granules (at 75 and 85 deg C) observed by light microscope indicated that the presence of egg white caused aggregation of egg white proteins with starch granules. RVA analysis showed that the pasting properties of rice flour added with egg white (0, 10, 20, 30, 40, 50 percent of total solution weight, with constant rice flour at 7 percent by weight) increased in peak viscosity and setback but a significant decreases in breakdown especially at 10, 20 and 30 percent egg white addition. The 30 percent egg white in rice flour solution showed the lowest (p LT= 0.05) breakdown value.
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