Kan chai paeng khaochao pregelatinized nai khanom chin.
1989
Lalana Youngprasittiporn
Pregelatinized rice flour was used appropriately as an ingredient in Khanom-jeen at 15-20 % mixing with rice flour and 140-150 % water containing calcium chloride at the concentration of 1000 ppm. Comparison between Khanom-jeen with and without 30 % rice starch showed no significant difference in % yield, maximum cutting stress and score from the preference test for appearance, flavour, texture and overall characteristics but show significant difference in % resistance to compression that resulted from both the amount of pregelatinized rice flour and the amount of rice starch. Less amount of pregelatinized rice flour and higher amount of rice starch gave Khanom-jeen of high % resistance to compression. Production of Khanom-jeen by using a small mixing and extruding machine of the same design as that used commercially could lower the amount of water to 115 % in order to obtain a mixture of optimum viscosity. The product was subjected to consumer test and all the consumer accepted the product and almost all (93.75 %) of them indicated their willingness to make a purchase if the product was being sold commercially.
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