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Effect of Milling Methods on Physicochemical, Pasting Properties and Syneresis of Water Chestnut (Trapa bispinosa) Flour |
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| รหัสดีโอไอ | |
| Creator | Wijitra Liaotrakoon |
| Title | Effect of Milling Methods on Physicochemical, Pasting Properties and Syneresis of Water Chestnut (Trapa bispinosa) Flour |
| Contributor | Vachiraya Liaotrakoon |
| Publisher | Thammasat University |
| Publication Year | 2563 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 9 |
| Journal No. | 2 |
| Page no. | 251-264 |
| Keyword | water chestnut flour, milling, pasting property, physicochemical property, syneresis |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The objective of this study was to investigate the effect of milling methods (wet, dry and semi-dry milling) on physicochemical and pasting properties, and syneresis of water chestnut flour. It was found that milling methods affected chemical compositions of water chestnut flour. The wet-milled water chestnut flour had the highest carbohydrate content (87.74 percent). The dry-milled water chestnut flour had the highest fat and ash contents (1.89 and 3.54 percent, respectively), and the semi-dry milled flour contained the highest protein content (10.97 percent) (p less than 0.05). The water chestnut flour had a high amylose content (up to 38.27 percent). On the other hand, these milling methods did not significantly affect the water solubility and swelling power of the flour (p higher or equal 0.05). The milling methods affected the pasting properties of the flour significantly. The peak viscosity, final viscosity, breakdown and setback of semi-dry milled water chestnut flour were higher than those of the wet-milled and dry-milled flours, respectively (p less than 0.05). The syneresis of semi-dry milled water chestnut flour was the lowest, showing the highest freeze-thaw stability compared to the wet-milled and dry-milled flour. The semi-dry milled water chestnut flour has a potential to apply for noodle and frozen-food products due to its properties. |
