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Pornpen Atorngitjawat. Effect of solutions on retrogradation of cooked sticky rice. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2024.
Effect of solutions on retrogradation of cooked sticky rice
Name: On-ong Chanprasartsuk
Organization :
Burapha University. Faculty of Science
Name: Kamolwan Jantranon
Organization :
Burapha University. Faculty of Science
Name: Pornpen Atorngitjawat
Organization :
Burapha University. Faculty of Science
Email :
pornpena@go.buu.ac.th
keyword:
Starch retrogradation
LCSH:
Sticky rice
Abstract:
To increase the shelf life and preserve texture of Khao Tom Mud (cooked sticky rice mixed with
coconut milk), the effect of solutions on retrogradation of cooked sticky rice was studied. The sticky rice was
soaked in sodium chloride (6 %w/v) and glycerol (1 %v/v) solutions compared with filtered water for 8 hours
at a room temperature. The ratio of sticky rice and soaking solutions was 1:10 (w/v). The cooked sticky rice
was blended with coconut milk, packed with banana leaves and vacuum plastic bags. All samples were stored
in the refrigerator at 4 ºC for 7, 21 and 28 days. The percentage of retaining water content was studied. The
chemical structure of sticky rice was studied by Fourier transform infrared spectroscopy (FTIR). The hardness
was studied by texture analyzer technique. The result showed that the highest rate of water content percentage
was found for sticky rice soaked in sodium chloride solution. The chemical structure of all samples, observed
from FTIR spectra, was similar and no significant changes in amylose and amylopectin structure. The shortrange
order of amylose and amylopectin, examined from the ratio of absorbance at 1047 and 1022 cm-1,
indicated that the retrogradation was started at storage time for 7 days and the lowest retrogradation rate was
found for sticky rice soaked in sodium chloride solution. The lowest rate of retrogradation from the hardness
property was found for sticky rice soaked in sodium chloride and highest for that soaked in glycerol solutions.
Sodium chloride solution can delay the rate of retrogradation.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2024
Modified:
2024-11-29
Issued:
2024-11-29
บทความ/Article
application/pdf
BibliograpyCitation :
In Kasetsart University. Faculty of Science. The Pure and Applied Chemistry International Conference 2024 (PACCON 2024) (pp.442-445). Bangkok : Kasetsart University, 2024
eng
©copyrights King Mongkut's University of Technology North Bangkok
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ใช้เวลา
0.030525 วินาที
On-ong Chanprasartsuk
| Title | Contributor | Type |
|---|---|---|
| Effect of solutions on retrogradation of cooked sticky rice
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ On-ong Chanprasartsuk;Kamolwan Jantranon;Pornpen Atorngitjawat | บทความ/Article |
Kamolwan Jantranon
| Title | Contributor | Type |
|---|---|---|
| Effect of solutions on retrogradation of cooked sticky rice
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ On-ong Chanprasartsuk;Kamolwan Jantranon;Pornpen Atorngitjawat | บทความ/Article |
Pornpen Atorngitjawat
| Title | Contributor | Type |
|---|---|---|
| Structure and fractionation of lignin extraction from coconut coir
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Mattawan Lertwiboonanan;Sirikunya Jodnok;Pornpen Atorngitjawat | บทความ/Article | |
| Effect of solutions on retrogradation of cooked sticky rice
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ On-ong Chanprasartsuk;Kamolwan Jantranon;Pornpen Atorngitjawat | บทความ/Article | |
| Dyeing silk fabric with natural dyes from Garcinia Dulcis (Roxb.) Kurz bark
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Napawan Martjarern;Pacharapol Sirisoontorn;Pornpen Atorngitjawat;Kanitta Watcharaporn | บทความ/Article | |
| Production of nanocellulose from freshwater green algae
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Anurak Khiewchaon;Kanitta Watcharaporn;Pornpen Atorngitjawat | บทความ/Article |