กรรมวิธีการเพิ่มประสิทธิภาพในการละลายครีมเทียมผงจากแป้งข้าวด้วยวิธีการทำแห้งแบบลูกกลิ้ง

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ธัญญาภรณ์ ศิริเลิศ
ณัฏฐิกา ศิลาลาย
ธนากรณ์ เชื้อวงษ์ดี
ชลธิรา สารวงษ์

Abstract

The objective was to increase the efficiency in solubility of non-dairy creamer containing rice flour under the different flour soaking times (1, 2, and 3 hours), temperatures (70, 80 and 90 °C) and maltodextrin concentrations (10 and 15 %, w/v). In this research, it was found that stability of rice flour solution was higher at the gelatinization temperature of 90 °C than that of 80 °C. Total soluble solid (TSS) of the non-dairy creamer containing 15 % (w/w) maltodextrin contents was highest with a statistical significance (p £ 05). The apparent color of all the samples was brighter (L* = 88) than that of the control (L* = 85). For morphological test, all powder samples showed facets and sharp edges as well as had more canals and porosities. In addition, the solubility of the non-dairy creamer containing 15 % (w/w) maltodextrin contents was 98 %, while the solubility of the control was 47 %.

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วิทยาศาสตร์ชีวภาพ
Author Biographies

ธัญญาภรณ์ ศิริเลิศ

ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม ถนนเพชรเกษม แขวงบางหว้า เขตภาษีเจริญ กรุงเทพมหานคร 10160

ณัฏฐิกา ศิลาลาย

ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม ถนนเพชรเกษม แขวงบางหว้า เขตภาษีเจริญ กรุงเทพมหานคร 10160

ธนากรณ์ เชื้อวงษ์ดี

ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม ถนนเพชรเกษม แขวงบางหว้า เขตภาษีเจริญ กรุงเทพมหานคร 10160

ชลธิรา สารวงษ์

ภาควิชาเทคโนโลยีการอาหารและโภชนาการ คณะเทคโนโลยีคหกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ ถนนนางลิ้นจี่ แขวงทุ่งมหาเมฆ เขตสาทร กรุงเทพมหานคร 10120

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