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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2154

ARN: TH201000002085
Authors: Supanee Jongdee
Grissana Sudtasarn
Ranee Kenlhaem
สุภาณี จงดี
กฤษณา สุดทะสาร
รานี เคนเหลื่อม
Authors' affiliation: Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Nakornratchasima Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Sakonakorn Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Ubonratchathani Rice Research Center
Authors' affiliation (Thai): กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวนครราชสีมา
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวสกลนคร
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวอุบลราชธานี
Title: โจ๊กกึ่งสำเร็จรูปจากข้าวกล้องงอก
Instant porridge from germinated brown rice
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development
Citation: [Proceedings of rice and temperate cereal crops annual conference 2008 volume 2/2], Bangkok (Thailand), p. 385-397
Format Extent: 228 p.
Issue Date: 2008
Language: Th
Keywords: Instant porridge
Germinated brown rice
Subject Classification(ASC): Q02
Q04
AGROVOC: Rice
Instant foods
Varieties
Food processing
Organoleptic properties
Nutrients
Antioxidants
Keeping quality
Abstract: Germinated brown rice (GBR) has high nutritional value that related to health benefit. This study investigated the factors effecting the nutritional value in GBR of 2 rice varieties (KDML105 and PTT1). The GBR was processed to instant porridge and the shelf life of instant porridge from GBR was studied. GBR of 2 varieties were prepared by having germination time for 22 and 26 hours (soaking in water for 6 hours then incubated for 16 and 20 hours) in 2 conditions (dark and normal) at 30 deg C. The nutritional value in GBR was analyzed e.g. total amino acids, proteins, reducing sugar, phenolic compounds and oryzanol. GBR produced in the dark condition for 26 hours contained more nutritional value than in milled rice and brown rice, containing total amino acids 18-19 mg/100g, reducing sugar 1,003-1,058 mg/100g, phenolic compounds 59-65 mg/100g and oryzanol 45.66-56.15 mg/100g. Instant porridge from GBR was produced from 2 rice varieties, they were kept in the room temperature (25-35 deg C) to test for sensory test every month. The instant porridge from GBR of 2 rice varities had shelf life for 6 months.
Format Extent: 228 หน้า
Availability : Rice Department, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
Availability: กรมการข้าว
Appears in Collections:Rice Department

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