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On, Leakhena. Microstructural, dehydration, rehydration properties of rice starch granule in noodle as affected by water and oil addition using vacuum impregnation. Master's Degree(Food Science). Kasetsart University. Office of the University Library. : Kasetsart University, 2021.
Microstructural, dehydration, rehydration properties of rice starch granule in noodle as affected by water and oil addition using vacuum impregnation
Name: On, Leakhena
Classification :.LCCS: TP435.R3
LCSH:
Rice products
LCSH:
Rice flour
LCSH:
Starch
LCSH:
Noodles
Abstract:
The aim was to understand the vacuum impregnation (VI) for the impregnation of water and oil into rice starch granules using different sequences to influence the granule structure and the mass transfer properties during noodle drying and rehydration. The proposed type of distribution of the oil and water inside the granules was discussed. Confocal micrographs of the raw starch granules revealed that VI forced water and oil into the granules. Without VI, a portion of water was impregnation while none of the oil was. Polarized-light micrographs showed that the addition of water into the flour prior to the oil created large, long crystals in the dried noodles. However, when the oil was added first, the crystals was small and spherical. The dehydration rate of the cooked noodles was strongly affected by oil addition using VI. The rehydration rate of the dried, cooked noodles was governed more by the drying rate than the characteristics of the noodle components. The cooking quality: cooking time (330s), cooking loss (1.40%) and water absorption (163.64%) of the noodles was good following the addition of oil using VI prior to adding water. VI is a powerful tool for impregnation oil and water into rice starch granules.
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Waraporn Boonsupthip
Role:
Thesis Advisor
Role:
Thesis CO-Advisor
Created:
2021
Modified:
2025-07-18
Issued:
2025-07-18
วิทยานิพนธ์/Thesis
application/pdf
URL: https://www.lib.ku.ac.th/KUthesis/2564/leokhena-on-all.pdf
CallNumber:
TP435.R3 .O55
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.033964 วินาที
On, Leakhena
| Title | Contributor | Type |
|---|---|---|
| Microstructural, dehydration, rehydration properties of rice starch granule in noodle as affected by water and oil addition using vacuum impregnation
มหาวิทยาลัยเกษตรศาสตร์ On, Leakhena | Waraporn Boonsupthip | วิทยานิพนธ์/Thesis |
Waraporn Boonsupthip
| Title | Creator | Type and Date Create |
|---|---|---|
| Development of colored time temperature indicator (TTI) : based on non-enzymatic browning for drying process and quality monitoring of pumpkin seed
มหาวิทยาลัยเกษตรศาสตร์ Waraporn Boonsupthip;Panuwat Suppakul;Weerachet Jittanit | Zahoor Uddin | วิทยานิพนธ์/Thesis |
| Microstructural, dehydration, rehydration properties of rice starch granule in noodle as affected by water and oil addition using vacuum impregnation
มหาวิทยาลัยเกษตรศาสตร์ Waraporn Boonsupthip | On, Leakhena | วิทยานิพนธ์/Thesis |
Wasaporn Preteseille Chanpu
| Title | Creator | Type and Date Create |
|---|---|---|
| Study of different drying techniques on physicochemical properties, energy consumption and protein qualities of cricket and silkworm pupae
มหาวิทยาลัยเกษตรศาสตร์ Wasaporn Preteseille Chanput;Weerachet Jittanit | Teeranan Chaowattanakul | วิทยานิพนธ์/Thesis |