Influence of Type and Content of Local Yams on Characteristics of Ready-to-Eat Cracker Products
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Abstract
The development of ready-to-eat cracker products containing local yams (Dioscoreaceae) as products having different tastes and colors from traditional crackers in the markets requires the study of factors influencing products’ characteristics. This research aimed to study effect of 2 factors on characteristics of ready-to-eat cracker products. The first factor was type of local yam. Four types of local yams were used in this study including winged yam (Dioscorea alata L.), lesser yam (Dioscorea esculenta L.), fiveleaf yam (Dioscorea pentaphylla) and wild yam (Dioscorea hispida Dennst.). The second factor was content of local yam in the ready-to-eat cracker. In this study, each local yam was used to replace glutinous rice at the ratios of 0, 10, and 20% of the weight of glutinous rice. As studied by scanning electron microscope, it was found that starch granule morphology of winged yam, lesser yam and fiveleaf yam had oval shape with smooth surface while that of wild yam was polygonal in shape. As studied by differential scanning calorimetry, starch gelatinization was found to be different among local yams. Therefore, type and content of local yams should affect physical and chemical characteristics of ready-to-eat crackers. Crackers with higher content of yams had higher color (L*, a* and b*) and hardness values but had lower radial expansion rate and thickness expansion rate. Based on yam type, the highest L* value was found in ready-to-eat cracker supplemented with wild yam. In addition, the a* and b* values of ready-to-eat crackers supplemented with fiveleaf yam and winged yam were higher than those of crackers supplemented with lesser yam and wild yam. From the sensory evaluation by 30 untrained panelists, the overall liking scores of crackers supplemented with 4 types of yams were not different from each other and from that of the traditional crackers made from glutinous rice.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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