Effect of Frozen Storage on Quality of Chormuang Dough from Pregelatinized Hom Nil flour
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Abstract
Studying the effects of frozen storage on the quality of Chormuang dough revealed changes in the chemical, physical, and sensory qualities of Chormuang dough for defining the optimum shelf life. Chormuang dough that replaces wheat flour with 15% of pre-gelatinized onion flour (Chormuang dough PHF) was prepared, packed in a polyethylene bag, and stored at -18 ° C for 12 weeks. In the analysis of the color profile, it was found that the longer storage time resulted in the darker color of Chormuang dough PHF. In according to the redness (+ a) - greenness (-a) and yellowness (+ b) - blueness (-b) values were decrease with longer frozen storage. The texture profile analysis showed that Chormuang dough PHF had higher hardness and chewing value as a result of the increased freeze storage period. Chemical changes were monitored for monomeric anthocyanin content and antioxidant activity. At 0 day, Chormuang dough PHF contained monomeric anthocyanin content 10.01 ± 0.32 mg/ml and performed inhibition ability on DPPH and ABTS about 1.07 ± 0.01 and 0.76 ± 0.03 μmol / g of ascorbic acid, respectively. For 12th weeks, Chormuang dough PHF presented the reducing of monomeric anthocyanin content to 1.29 ± 0.22 mg/ml, but inhibitory activity on DPPH and ABTS were slightly decreased by 0.73 ± 0.03 and 0.64 ± 0.02 μmol / g of ascorbic acid, respectively. The effect on product preference of the panels found over longer storage time decreased Overall liking from moderate liking (7.06 ± 0.69) to slightly like (6.13 ± 1.35).
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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