Utilization of Broken Rice Flour for Herbal Khanom Phing Recipes Production

Main Article Content

นรินทร์ เจริญพันธ์

Abstract

This research aimed to study the effect of various broken rice flour on the quality of khanom phing products. The experiment of various broken rice flour was studied in 10 formulas using a completely randomized design. The results showed that the glutinous rice flour formulas had low weight loss and higher hardness than those of non-glutinous rice flour formulas. The suitable formula for khanom phing production was the formula with broken Jasmine rice flour. Interestingly, it had the highest appearance score of 7.66±0.62, a flavor score of 7.93±1.10, a test score of 7.60±0.91, a texture score of 7.60±0.83, and overall liking score of 7.67±0.98, respectively (like moderately). The seven kinds of herbal including orchid ginger, spring onion, lemongrass, lime leaves, ginger, parsley, piper sarmentosum leaves and mixed herbs were added in khanom phing production. Apparently, spring onion formula had the highest overall liking score (7.80±0.86) and mixed herbs formula had the lowest overall liking score (6.93±1.10). The utilization of broken rice and herbs for khanom phing production is a way to conserve Thai traditional dessert and value adding to the raw materials in locality.

Downloads

Download data is not yet available.

Article Details

Section
วิทยาศาสตร์ชีวภาพ
Author Biography

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

References

[1] Thai Rice Exporters Association, Thai Rice Export Situation, Available Source: https://www.tisi.go.th, April 1, 2019. (in Thai)
[2] Thai Industrial Standards Institute, Community Product Standards: Khanom Phing (745/2548), Available Source: https://www.tisi.go.th, April 1, 2019. (in Thai)
[3] Pratuangdejkul, A., 2009, Orchid ginger, Med. Plant News. 26(2): 12-17. (in Thai)
[4] Limpaphayom, V., Laohakunjit, N., Duzzadeelawan, P. and Vamasiri, K., 2014, Chemical compositions and antioxidant activity of Zingiber officinale roscoe essential oils, KMUTT Res. Dev. J. 37(3): 297-312. (in Thai)
[5] Pijitbanjong, P., 2015, Development of lemon grass herbal tea product by quality function deployment and design of experiments, Princess Naradhiwas Univ. J. 7(1): 46-57. (in Thai)
[6] Suchantabud, A., Talubmook, C. and Chomko, S., 2008, Effects of powder and extract from Piper sarmentosum Roxb. leaves and Tinospora crispa Miers. ex Hook. F & Thoms. Stems on blood glucose level hematological values in diabetic rats, J. Sci. Technol. MSU 27(3): 227-232. (in Thai)
[7] Boonla, P., Phadungkit, M., Mahaweera wat, U. and Somdee, T., 2014, Antioxidant and antimutagenic activities of Piper sarmentosum Roxb. leaf extracts, IJPS 10(3): 283-294. (in Thai)
[8] Pornchaloempong, P. and Rattanapa none, N., Parsley, Available Source: http://www.foodnetworksolution.com, April 1, 2019. (in Thai)
[9] Assatarakul, K. and Himasuttidach, N., 2017, Antioxidant and antibacterial activities of onion extract and applications in mixed fruit and vegetable juice, J. Food Technol. Siam Univ. 12(1): 71-83. (in Thai)
[10] Somnuek, S., Boonno, N. and Jeanaksorn, T., 2016, In vitro efficiency of ethanol crude extract of kaffir lime (Citrus hystrix DC.) leaf against fungi causing dirty panicle disease in rice, Agric. Sci. J. 47(3): 55-58. (in Thai)
[11] Duncan, D.B., 1995, Multiple Range and multiple F tests, Biometrics 11: 1-42.
[12] Sakulsingharoj, C., Chowpongpang, S., Pongjaroenkit, S. and Sangtong, V., 2014, Molecular Characterization of Genes Controlling Anthocyanin Biosynthesis in Rice for Use as Marker Genes in Rice Improvement for Enhanced Nutritional Values, Research Report, Maejo University, Chiang Mai, 94 p. (in Thai)
[13] Kanjoo, V., Ruengkham, S., Hoymala, S., Plabpla, A., Vanavichit, A. and Toojinda, T., 2013, Detection of aroma in Thai upland rice germplasm using DNA markers specific to Os2AP gene and analysis of its cooking qualities and seed Fe content, Thai J. Genet. 6: 11-24. (in Thai)
[14] Rattanapanone, N., 2014, Food Chemistry, Odeon Store, Bangkok, 504 p. (in Thai)
[15] Tongta, S., 2009, Resistant Starch Properties from Rice Varieties for Functional Foods, Research Report, Suranaree University, Nakhon Ratchasima, 115 p. (in Thai)
[16] Hongsprabhas, P., Fafaungwithayakul, N. and Likitwattanasade, T., 2012, Effect of paddy aging at high temperature and relative humidity on viscosity and molecular structure of constituents in waxy and non-waxy rice flour, pp. 135-139, The 2nd National Rice Research Conference, Kasetsart University, Bangkok. (in Thai)
[17] Wongsa, J., Silapruang, S., Aeimsard, R. and Thumthanaruk, B., 2013, Effect of Jasmine rice on puff quality of glutinous rice crackers filled with chili fish paste, Agric. Sci. J. 44(2)(Suppl.): 329-332. (in Thai)
[18] Suphamityotin, P., 2013, Fruit and Vegetable Technology, Odeon Store, Bangkok, 280 p. (in Thai)
[19] KhumKhom, S., 2018, Effect of additional dried sesbania (Sesbania javanica Miq.) flowers powder on physical, nutritional and organoleptic characteristics of butter cookies, Phranakhon Rajabhat Res. J. (Sci. Technol.) 13(1): 139-154. (in Thai)