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บุศราภา ลีละวัฒน์
รัฐนันท์ ติลกกุล
มนัสนันท์ ใบคุณากร

Abstract

The objective of this research was to develop the Kaimook product from purple rice. The suitable ratio of tapioca flour to purple rice flour was investigated by varying 4 levels of the flour mixture 100 : 0 (control), 70 : 30, 60 : 40, and 50 : 50 by weight. The result showed that adding more purple rice flour caused the significant decreasing in all pasting properties and cooking time (p ≤ 0.05). In addition, the effect of increasing purple rice flour ratio caused an increase in the hardness and adhesiveness of Kaimook but did not affect its gumminess and chewiness (p ≤ 0.05). The sensory evaluation indicated that the Kaimook from 70 : 30 formulas was not significantly different from the control in all attributes. Therefore, the 70 : 30 and 60 : 40 formulas were chosen for further development by studying the effect of modified starch (acetylated distarch phosphate) (5, 7.5 and 10 % by flour weight). It was found that adding modified starch in all levels did not cause significant differences in pasting properties, texture properties and cooking time (p > 0.05). Hence, the Kaimook with 5 % modified starch was chosen for sensory evaluation. The result showed that the 70 : 30 formulae gave the similar sensory scores to the control except the color (p > 0.05). For the antioxidant activity by DPPH assay, the 70 : 30 formula with 5 % modified starch showed the EC50 of 10.66 mg/mL.

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วิทยาศาสตร์ชีวภาพ
Author Biographies

บุศราภา ลีละวัฒน์

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ศูนย์รังสิต ตำบลคลองหนึ่ง อำเภอคลองหลวง จังหวัดปทุมธานี 12120

รัฐนันท์ ติลกกุล

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ศูนย์รังสิต ตำบลคลองหนึ่ง อำเภอคลองหลวง จังหวัดปทุมธานี 12120

มนัสนันท์ ใบคุณากร

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ศูนย์รังสิต ตำบลคลองหนึ่ง อำเภอคลองหลวง จังหวัดปทุมธานี 12120

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