The Study on Sorghum Kha-nom-jeen Production

Abstract

The study on sorghum kha-nom-jeen production by replacing sorghum to rice was carried out. Results indicated that the highest appropriate amount of rice to be replaced was 40%. The optimum percentage of guar gum to improve the texture of the product was 0.1%. The results also showed that the length of steaming time which allowed 30% of the dough to be cooked was the most appropriate time for the best texture of the product. In addition it was also found that the nutritive value of sorghum kha-nom-jeen was better than the rice kha-nom-jeen.