Properties of Pre-Gelatinize Jackfruit Seed Flour in Thai Glutinous Rice Balls (Bua loi)
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Abstract
The objective of this research was to determine properties of jackfruit seed flour (JSF) and pre-gelatinized jackfruit seed flour (PJSF) and to investigate effects of both flour on Thai glutinous rice balls (Bua loi) by using JSF and PJSF to replace glutinous rice flour in Thai glutinous rice balls (Bua loi). The results showed that the moisture content and redness value (a*) of PJSF were 7.06% and 1.42, respectively which were higher than those of JSF. However, PJSF had pasting properties, texture gel and lightness (L*) less than JSF did. The content of both types of flour were used to substitute glutinous rice flour at 0 (control), 10, 20, and 30% in Thai glutinous rice balls (Bua loi). Boiling time of Thai glutinous rice balls substituted with JSF was longer than PJSF. Moreover, PJSF had higher cooking loss than JSF while cooking yields were not different (p>0.05). The increase of JSF and PJSF resulted in significantly different in color values of Thai glutinous rice balls (p≤ 0.05) and the increase of their Hardness. However, it decreased their cohesiveness, gumminess and chewiness. For the sensory evaluation, it was found that Thai glutinous rice balls substituted with 10% of PJSF were accepted in all attributes.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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