ผลของการพรีทรีตและการทำแห้งต่อคุณภาพของแป้งข้าวฟ่างและการนำไปใช้ในการผลิตแพนเค้ก
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พ.ค. 3, 2019
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แป้งข้าวฟ่าง แพนเค้ก การทำแห้ง
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บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของวิธีการเตรียมข้าวฟ่างต่อคุณภาพของแป้งข้าวฟ่างและคุณภาพของผลิตภัณฑ์แพนเค้กแป้งข้าวฟ่าง โดยวางแผน การทดลองแบบ factorial completely randomized design 3x2 ซึ่งมีวิธีการเตรียม 3 วิธี (ข้าวฟ่างแช่น้ำ นาน 15 นาที นึ่งไอน้ำ นาน 15 นาที และต้มน้ำเดือด นาน 4 นาที) และทำการแห้ง 2 วิธี (การทำแห้งแบบถาด, การทำแห้งแบบแช่เยือกแข็ง) จากผลการทดลองพบว่า วิธีการเตรียมข้าวฟ่างส่งผลต่อ ความชื้น, น้ำอิสระ, peak viscosity, breakdown, peak time, pasting temperature และค่าสี (L*, a*, b*) ของแป้งข้าวฟ่าง วิธีการเตรียมมีผลต่อโครงสร้างของแป้งข้าวฟ่างโดยใช้กล้อง SEM ที่กำลังขยาย 3,000 เท่า ลักษณะทางสัณฐานวิทยาของเม็ดแป้งข้าวฟ่างที่ผ่านความร้อนและทำแห้งทั้ง 2 วิธี มีผลึกขนาดใหญ่กว่าตัวอย่างควบคุม แพนเค้กที่ผลิตจากแป้งข้าวฟ่างที่ผ่านการเตรียมทุกวิธีและทำแห้งแบบแช่เยือกแข็ง พบว่า มีการยอมรับทางประสาทสัมผัสของแพนเค้กด้านเนื้อสัมผัสมากกว่าวิธีการอื่นอย่างมีนัยสำคัญทางสถิติ (p<0.05)
Article Details
รูปแบบการอ้างอิง
Wongtom, R. (2019). ผลของการพรีทรีตและการทำแห้งต่อคุณภาพของแป้งข้าวฟ่างและการนำไปใช้ในการผลิตแพนเค้ก. วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม, 14(1), 37–47. สืบค้น จาก https://li01.tci-thaijo.org/index.php/JFTSU/article/view/146644
ประเภทบทความ
บทความวิจัย (Research Articles)
บทความทุกบทความในวารสารเทคโนโลยีการอาหาร ทั้งในรูปแบบสิ่งพิมพ์ และในระบบออนไลน์ ถือเป็นลิขสิทธิ์ของมหาวิทยาลัยสยาม และได้รับการคุ้มครองตามกฎหมาย
เอกสารอ้างอิง
[1] Sharanagata, V.S., Suhaga, R., Ananda, P., Deswala, G., Kumara, R., Chaudharya, A., Singhb, L., Kushwaha, O.S., Manic, S., Kumara, Y. and Nema, P.K. (2019). Physico-functional, thermo-pasting and anti-oxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]. Journal of Cereal Science. 85: 111-119.
[2] Marston, K., Khouryieh, H. and Aramouni, F. (2016). Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. Journal of LWT - Food Science and Technology. 65: 637-644.
[3] Abdualrahman, M.A.Y., Ma, H., Yagoub, A.E.A., Zhou, C., Ali, A.O. and Yang, W. (2019). Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour. Journal of the Saudi Society of Agricultural Sciences. 18: 32-40.
[4] Jafari, M., Koocheki, A. and Milani, E. (2017). Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum-wheat composite dough. Journal of Cereal Science. 77: 49-57.
[5] Guindoa, D., Temea, N., Vaksmann, M., Doumbiaa, M., Vilmusb, I., Guittonb, B., Sissokoa, A., Mestresd, C., Davrieuxde, F., Fliedeld, G., Kouressya, M., Courtoisb, B. and Ramib, J.F. (2019). Quantitative trait loci for sorghum grain morphology and quality traits: Toward breeding for a traditional food preparation of West-Africa. Journal of Cereal Science. 85: 256-272.
[6] Anunciacão, P.C., Cardoso, L.D.M., Gomes, J.V.P., Lucia, C.M.D., Carvalho, C.W.P., Galdeano, M.C. and Pinheiro-Sant’Ana, H.M. (2017). Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. Journal of Food Chemistry. 221: 984-989.
[7] Girard, A.L. and Awika, J.M. (2018). Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. Journal of Cereal Science. 84: 112-124.
[8] Rao, B.D., Anis, M., Kalpana, K., Sunooj, K.V., Patil, J.V. and Ganesh, T. (2016). Influence of milling methods and particle size on hydration properties of sorghum of LWT - Food Science and Technology. 67: flour and quality of sorghum biscuits. Journal 8-13.
[9] Kongdejsakda, C. (2017). Have you ever had bloating - diarrhea? Warning signs of starch allergies in sweets. Retrieved 29 Jan, 19 from https://www.dailynews. co.th/article/557775.
[10] Monthea, O.C., Grosmaireb, L., Nguimboua, L.M., Dahdouhb, L., Riccib, J., Tranc, T. and Ndjouenkeua, R. (2019). Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours. LWT-Food Science and Technology. 101: 575-582.
[11] Khampakool, A., Soisungwan, S. and Park, S.H. (2019). Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture. Journal of. LWT - Food Science and Technology. 99: 355-363.
[12] Cheng, A.W., Xie, H.X., Qi, Y., Liu, C., Guo, X., Sun, J.Y. and Liu. L.N. (2017). Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder. LWT-Food Science and Technology. Journal of LWT-Food Science and Technology. 78: 235-240.
[13] Mahn, A., Martin, C., Reyes, A., and Saavedra, I. (2016). Evolution of sulfora-phane content in sulforaphane-enriched broccoli during tray drying. Journal of Food Engineering. 186: 27-33.
[14] Hemparatsuwan, P. (2005). Effects of variety and processing on the quality of sorghum flour and starch. master’s thesis, Food Technology, Chulalongkorn University.
[15] Ratithammatorn, T. (2016). Effects of Heating and Cooling on Structural Change and Digestion of Starch. Burapha Science Journal. 21(2): 246-259.
[16] Neill, G., Al-Muhtaseb, A.H., Magee, T.R.A. (2012). Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering. 113: 422-426.
[17] Sun, Q., Han, Z., Wang, L. and Xiong, L. (2014). Physicochemical differrences bet-ween sorghum starch and sorghum flour modified by heat-moisture treatment. Journal of Food Chemistry. 145: 756-764.
[18] Zhanga, N., Gaoa, Y., Tongb, L., and Li, Z. (2018). Superheated steam processing improved the qualities of oats flour and noodles. Journal of Cereal Science. 83: 96-100.
[19] SHIH, F.F., TRUONG, V.D. and DAIGLE, K.W. (2006). Physicochemical Properties of Gluten-free Pancakes from Rice abd Sweet Potato Flours. Journal of Food Quality. 29: 97-107.
[20] Onyango, C., Mutungi, C., Unbehend, G. and Lindhauer, M.G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. Journal of LWT - Food Science and Technology. 44: 681-686.
[21] Ferreira, S.M.R., Mello, A.P.D., Anjos, M.D.C.R.D., Krüger, C.C.H., Azoubel, P.M.A. and Alves, M.A.D.O. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Journal of Food Chemistry. 191: 147-151.
[22] Beitane, I., Krumina-Zemture, G. and Murniece, I. (2014). Sensory, Colour and Structure Properties of Pancake Prepared with Pea and Buckwheat Flours. Journal of Foodbalt. 9: 234-238.
[23] Si Rot, K., and Piyachomkwan, K. (2003). Starch Technology. (3rd ed.). Bangkok: Kasetsart University Press.
[24] Hoseney, R.C., and Faubion, J.M., (1992). Physical properties of cereal grains. In D.B.Sauer. Storage of Cereal Grains and Their Products. Minnesota: American Association of Cereal Chemists, Inc.
[25] Rattanapanone, N. (2018). Food Chemistry. (3rd ed.). Bangkok: Odian Store.
[26] Yousif, A., Nhepera, D. and Johnson, S. (2012). Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Journal of Food Chemistry. 134: 880-887.
[2] Marston, K., Khouryieh, H. and Aramouni, F. (2016). Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. Journal of LWT - Food Science and Technology. 65: 637-644.
[3] Abdualrahman, M.A.Y., Ma, H., Yagoub, A.E.A., Zhou, C., Ali, A.O. and Yang, W. (2019). Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour. Journal of the Saudi Society of Agricultural Sciences. 18: 32-40.
[4] Jafari, M., Koocheki, A. and Milani, E. (2017). Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum-wheat composite dough. Journal of Cereal Science. 77: 49-57.
[5] Guindoa, D., Temea, N., Vaksmann, M., Doumbiaa, M., Vilmusb, I., Guittonb, B., Sissokoa, A., Mestresd, C., Davrieuxde, F., Fliedeld, G., Kouressya, M., Courtoisb, B. and Ramib, J.F. (2019). Quantitative trait loci for sorghum grain morphology and quality traits: Toward breeding for a traditional food preparation of West-Africa. Journal of Cereal Science. 85: 256-272.
[6] Anunciacão, P.C., Cardoso, L.D.M., Gomes, J.V.P., Lucia, C.M.D., Carvalho, C.W.P., Galdeano, M.C. and Pinheiro-Sant’Ana, H.M. (2017). Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. Journal of Food Chemistry. 221: 984-989.
[7] Girard, A.L. and Awika, J.M. (2018). Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. Journal of Cereal Science. 84: 112-124.
[8] Rao, B.D., Anis, M., Kalpana, K., Sunooj, K.V., Patil, J.V. and Ganesh, T. (2016). Influence of milling methods and particle size on hydration properties of sorghum of LWT - Food Science and Technology. 67: flour and quality of sorghum biscuits. Journal 8-13.
[9] Kongdejsakda, C. (2017). Have you ever had bloating - diarrhea? Warning signs of starch allergies in sweets. Retrieved 29 Jan, 19 from https://www.dailynews. co.th/article/557775.
[10] Monthea, O.C., Grosmaireb, L., Nguimboua, L.M., Dahdouhb, L., Riccib, J., Tranc, T. and Ndjouenkeua, R. (2019). Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours. LWT-Food Science and Technology. 101: 575-582.
[11] Khampakool, A., Soisungwan, S. and Park, S.H. (2019). Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture. Journal of. LWT - Food Science and Technology. 99: 355-363.
[12] Cheng, A.W., Xie, H.X., Qi, Y., Liu, C., Guo, X., Sun, J.Y. and Liu. L.N. (2017). Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder. LWT-Food Science and Technology. Journal of LWT-Food Science and Technology. 78: 235-240.
[13] Mahn, A., Martin, C., Reyes, A., and Saavedra, I. (2016). Evolution of sulfora-phane content in sulforaphane-enriched broccoli during tray drying. Journal of Food Engineering. 186: 27-33.
[14] Hemparatsuwan, P. (2005). Effects of variety and processing on the quality of sorghum flour and starch. master’s thesis, Food Technology, Chulalongkorn University.
[15] Ratithammatorn, T. (2016). Effects of Heating and Cooling on Structural Change and Digestion of Starch. Burapha Science Journal. 21(2): 246-259.
[16] Neill, G., Al-Muhtaseb, A.H., Magee, T.R.A. (2012). Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering. 113: 422-426.
[17] Sun, Q., Han, Z., Wang, L. and Xiong, L. (2014). Physicochemical differrences bet-ween sorghum starch and sorghum flour modified by heat-moisture treatment. Journal of Food Chemistry. 145: 756-764.
[18] Zhanga, N., Gaoa, Y., Tongb, L., and Li, Z. (2018). Superheated steam processing improved the qualities of oats flour and noodles. Journal of Cereal Science. 83: 96-100.
[19] SHIH, F.F., TRUONG, V.D. and DAIGLE, K.W. (2006). Physicochemical Properties of Gluten-free Pancakes from Rice abd Sweet Potato Flours. Journal of Food Quality. 29: 97-107.
[20] Onyango, C., Mutungi, C., Unbehend, G. and Lindhauer, M.G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. Journal of LWT - Food Science and Technology. 44: 681-686.
[21] Ferreira, S.M.R., Mello, A.P.D., Anjos, M.D.C.R.D., Krüger, C.C.H., Azoubel, P.M.A. and Alves, M.A.D.O. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Journal of Food Chemistry. 191: 147-151.
[22] Beitane, I., Krumina-Zemture, G. and Murniece, I. (2014). Sensory, Colour and Structure Properties of Pancake Prepared with Pea and Buckwheat Flours. Journal of Foodbalt. 9: 234-238.
[23] Si Rot, K., and Piyachomkwan, K. (2003). Starch Technology. (3rd ed.). Bangkok: Kasetsart University Press.
[24] Hoseney, R.C., and Faubion, J.M., (1992). Physical properties of cereal grains. In D.B.Sauer. Storage of Cereal Grains and Their Products. Minnesota: American Association of Cereal Chemists, Inc.
[25] Rattanapanone, N. (2018). Food Chemistry. (3rd ed.). Bangkok: Odian Store.
[26] Yousif, A., Nhepera, D. and Johnson, S. (2012). Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Journal of Food Chemistry. 134: 880-887.
