Improved Properties of Fresh Kanom-Jeen by Using Pregelatinized Purple Corn Flour Substitute Rice Flour

Abstract

The objective of this research was to develop the fresh kanom jeen product by substitution of rice flour (RF) with purple corn flour (PCF) and pregelatinized purple corn flour. The optimal condition for producing pregelatinized purple corn flour was studied on 3 factors, including concentration of flour solution (10 and 20% w/v), stirred temperature (75 and 85 °C) and drying method (tray dry and drum dry). Properties of pregelatinized purple corn flour were analyzed and compare with 2 control sample (RF and PCF). The results showed T20-85 (pregelatinized purple corn flour was prepared from 20% concentration of flour solution at 85 °C and dried using tray dry) had highest swelling power about 24.11 g/g dry weight while D20-85 (pregelatinized purple corn flour was prepared from 20% concentration of flour solution at 85 °C and dried using drum dry) about 16.60 g/g dry, respectively. Both samples had soft gel after retrogradation. T20-85 and D20-85 were selected and applied in fresh kanom jeen. The effect of substitution by 3 type of flour consisting of purple corn flour (PCF), pregelatinized purple corn flour T20-85 and D20-85 with different level at 10 and 30% (w/w) was investigated. The results showed, PCF:10, T20-85:10 and D20-85:10 had highest liking score in oder taste, texture and overall liking from panelists that indicated the substitution of 10% PCF, T20-85 and D20-85 are appropriate level for fresh kanom jeen. These results would be useful as a source of database for product development and
promoting sustainable economic to community