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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2155

ARN: TH201000002086
Authors: Grissana Sudtasarn
Supanee Jongdee
Ranee Kenlhaem
กฤษณา สุดทะสาร
สุภาณี จงดี
รานี เคนเหลื่อม
Authors' affiliation: Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Sakonnakorn Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Nakornratchasima Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Ubonratchathani Rice Research Center
Authors' affiliation (Thai): กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวสกลนคร
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวนครราชสีมา
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวอุบลราชธานี
Title: การวิจัยและพัฒนาผลิตภัณฑ์ชาเขียวจากต้นอ่อนข้าวหอม
Research and development of green tea from fragrant rice seedlings
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. 398-406
Format Extent: 228 p.
Issue Date: 2008
Language: Th
Keywords: Green tea
Fragrant rice
Seedling
Subject Classification(ASC): Q02
F30
AGROVOC: Tea substitutes
Rice
Varieties
Seedlings
Age
Food processing
Quality
Nutrients
Vitamins
Abstract: In order to develop a green tea product from young seedlings of a fragrant rice. The result indicated that the optimum seedling ages for green tea product were 14-21 days after germination. The methods of green tea processing were studied in order to find out the most suitable way to produce a green tea product. It was found that the methods of roasted in a pan with low heat and oven-dried at 80 deg C gave the better green tea products. Three fragrant rice cultivars, KDML105, Pathumthani 1 and Sakonnakorn, were studied in order to identify the most suitable rice cultivar for green tea development. The results showed that green tea products from all three rice cultivars were almost similar in term of color, aroma and taste. Green tea products from Pathumthani 1 and Sakonnakorn were larger in size but gave a weaker aroma than a product from KDML105. The results from nutritional properties analysis of green tea products from those three rice cultivars showed that the moisture contents of green tea products were about 5.50-6.05 percent, calcium contents were 365.4-422.3 mg/100 gm, sodium contents were 20.4-31.6 mg/100 gm, potassium contents were 1180.6-1925.2 mg/100 gm magnesium contents were 194.2-421.4 mg/100 gm iron contents were 6.06-11.0 mg/100 gm. For vitamin and other chemical contents, it was found that vitamin B1 contents were 0.49-0.55 mg/100 gm, vitamin B2 contents were 0.70-0.90 mg/100 gm), vitamin C contents were 4.42-6.60 mg/100 gm, vitamin E contents were 4.18 -5.34 mg/100 gm, chlorophyll contents were 7.68-8.69 mg/100 gm and beta-glucan contents were 4.01-4.16 mg/100 gm.
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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