Instant Kanom-jeen Products

Abstract

Using kanom-jeen made from pregelatinized rice flour:rice flour:water ratio 15:85:140 for drying 2 methods. The first method is drying by using normal tray-drier and the second method using freeze-thaw and tray-drier. The results showed that the instant kanom-jeen from the first method had somewhat harder than the second method which was more breakable. The color of both instant kanom-jeen were somewhat different, the first method gave the yellowish color while the second method gave the opaque white color to the instant kanom-jeen. The test for keeping quality in polyethylene plastic bag for 3 weeks showed that the instant kanom-jeen from both methods were absorbed moisture in the bag until reached the constant condition about 8% moisture. The reform and rehydration of instant kanom-jeen by using boiled-water, the results showed the first method of drying made kanom-jeen reformed in boiling water (10 min.) slower than the second method (7 min.) and absorbed less amount of water (91.47%) than the second method (107.02%). When 15 taste-panels tasted both reformed instant knom-jeen with hot chicken curry, they found no significant difference at .05 and had the opinion of somewhat dislike the texture but no comment for other characteristics such as appearance, color and flavor.