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Sukanya Wichchukit. Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
Name: Kanitta Boonfueng
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
library@mfu.ac.th
Name: Piyatida Na-Pattalung
Name: Sukanya Wichchukit
keyword:
Physical properties
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Matter
-- Properties
ThaSH:
Physical measurements
ThaSH:
Soba (Noodles)
ThaSH:
Rice noodles
Abstract:
Physico-chemical properties of organic Niang Guang rice flours and physical
properties of fermented rice noodles were measured. The fermented rice flour showed
lower values in pasting property parameters than those of the unfermented flour,
especially breakdown viscosity and setback viscosity. The work to maximum load was
used to explain the texture of dried noodles. The values showed a significant increase
with the amount of added tapioca starch. The texture profile analysis parameters were
used to explain the texture of boiled noodles. It was found that the amount of added
tapioca starch resulted in a significant increase in cohesiveness and springiness index
values, while decreasing hardness, chewiness, and adhesive force values. Compared to
a commercial noodle, the addition of tapioca starch in the amount of 10% tended to
bring the texture values of boiled noodles closer to the commercial noodle.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2023-01-13
Issued:
2023-01-13
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2022) Vol.6 (Special Issue) : 140-144
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.045417 วินาที
Kanitta Boonfueng
| Title | Contributor | Type |
|---|---|---|
| Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
มหาวิทยาลัยแม่ฟ้าหลวง Kanitta Boonfueng;Piyatida Na-Pattalung;Roumchon Watcharakasemsin;Savarak Chantaratheptimakul;Sukanya Wichchukit | บทความ/Article |
Piyatida Na-Pattalung
| Title | Contributor | Type |
|---|---|---|
| Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
มหาวิทยาลัยแม่ฟ้าหลวง Kanitta Boonfueng;Piyatida Na-Pattalung;Roumchon Watcharakasemsin;Savarak Chantaratheptimakul;Sukanya Wichchukit | บทความ/Article |
Roumchon Watcharakasemsin
| Title | Contributor | Type |
|---|---|---|
| Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
มหาวิทยาลัยแม่ฟ้าหลวง Kanitta Boonfueng;Piyatida Na-Pattalung;Roumchon Watcharakasemsin;Savarak Chantaratheptimakul;Sukanya Wichchukit | บทความ/Article |
Savarak Chantaratheptimakul
| Title | Contributor | Type |
|---|---|---|
| Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
มหาวิทยาลัยแม่ฟ้าหลวง Kanitta Boonfueng;Piyatida Na-Pattalung;Roumchon Watcharakasemsin;Savarak Chantaratheptimakul;Sukanya Wichchukit | บทความ/Article |
Sukanya Wichchukit
| Title | Contributor | Type |
|---|---|---|
| Effect of pectin and gellan gum on particles and added solid is stability in drinking fermented goat milk
มหาวิทยาลัยแม่ฟ้าหลวง Ukrit Jaroenkietkajorn;Sakda Mahapokai;Sukanya Wichchukit | บทความ/Article | |
| Physical Properties of Dried Fermented Noodle (Kanom-Jeen) Made from Organic Niang Guang Rice
มหาวิทยาลัยแม่ฟ้าหลวง Kanitta Boonfueng;Piyatida Na-Pattalung;Roumchon Watcharakasemsin;Savarak Chantaratheptimakul;Sukanya Wichchukit | บทความ/Article |