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Onanong Naivikul. Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles. (). Kasetsart University. Office of the University Library. : , ก.ค.-ธ.ค. 2549.
Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles
Name: Korrakot Lorlowhakarn
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
Name: Onanong Naivikul
Organization :
Kasetsart University. Faculty of Agro-Industry. Department of Food Science and Technology
keyword:
heat-moisture treatment
;
rice
;
noodles
Abstract:
Modification of rice starch in flour from Chai Nat 1 cultivar by Heat Moisture Treatment (HMT) was evaluated for the physical and physicochemical characteristics in order to choose the modified flour to produce rice noodles. The moisture content of wet-milling rice flour was adjusted to 25%, followed by heating at 110 or 120?C for 1, 3 or 5 h to make the HMT flour. Pasting properties of native and HMT flour were evaluated by Rapid Visco Analyser (RVA). HMT120-5 flour had significantly (p?0.05) lower peak viscosity (136.50 RVU), trough (118.67 RVU), breakdown (17.83 RVU), final viscosity (137.85 RVU) and setback (19.18 RVU) than those of native flour, while the pasting temperature of the modified rice flour (91.56?C) was significantly (p?0.05) higher than that of native flour (80.80? C). The swelling power of modified rice flour decreased at high temperature whereas solubility was not significantly different. At 90?C, the swelling power of native and HMT120-5 flour were 12.25 and 8.93 g/g, whereas the solubility was 3.21 and 5.16%, respectively. This modification method changed HMT flour color by increasing the redness (a*) and yellowness (b*) when the holding time in hot air oven was increased. The noodles made from 10% HMT120-5 flour had higher tensile strength than the noodles made of unmodified rice flour.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ก.ค.-ธ.ค. 2549
Modified:
2009-09-24
Issued:
2009-09-24
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (สาขาวิทยาศาสตร์), 40(6) หน้า 135-143
eng
©copyrights Kasetsart University
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0.027555 วินาที
Korrakot Lorlowhakarn
| Title | Contributor | Type |
|---|---|---|
| Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles
มหาวิทยาลัยเกษตรศาสตร์ Korrakot Lorlowhakarn;Onanong Naivikul | บทความ/Article |
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