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Effect of Paederia linearis Hook. f. root on the pasting behavior of waxy rice flour |
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| รหัสดีโอไอ | |
| Title | Effect of Paederia linearis Hook. f. root on the pasting behavior of waxy rice flour |
| Creator | Pharita Sampaotong;Angkana Chantaraponpan |
| Contributor | Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham 44150 Thailand |
| Publisher | Mahasarakham University |
| Publication Year | 2561 |
| Keyword | Pasting temperature, waxy rice, reducing sugar |
| Abstract | Chemical properties of convection-dried Paederia linearis Hook. f. (P. linearis Hook. f.) root were determined. It was found that moisture content, fat content, ash content, protein content, carbohydrate content, reducing sugar content and total sugar content of convection-dried P. linearis Hook. f. root were 6.48%, 0.48%, 8.08%, 6.00%, 78.97%, 58.45 mg/g, 69.39 mg/g, respectively. The addition of various concentrations of convection-oven dried P. linearis Hook. f. root (0-5%, w/w) affected differently the pasting behavior of both 12.5% and 15% (w/w) waxy rice flour. The Pasting temperature of waxy rice flour tends to increase with increasing concentration of P. linearis Hook. f. root, whereas the Peak viscosity, Breakdown, Final viscosity and Setback decreased as the concentration of P. linearis Hook. f. root increased (p?0.05). This study also demonstrates that possible to manipulate the pasting behavior of flour by the addition of various concentrations of convection-oven dried P. linearis Hook. f. root in order to tailor food products with desired rheological properties. |
| Language | English |
