การพัฒนาเม็ดไข่มุกจากข้าวก่ำ
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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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References
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