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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2652

ARN: TH201100002583
Authors: Sunanta Wongpiyachon
Panatda Bhekasut
Watcharee Sukviwat
สุนันทา วงศ์ปิยชน
ปนัดดา เภกะสุต
วัชรี สุขวิวัฒน์
Authors' affiliation: Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Pathum Thani Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Prachinburi Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Pathum Thani Rice Research Center
Authors' affiliation (Thai): กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปทุมธานี
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปราจีนบุรี
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปทุมธานี
Title: คุณภาพข้าวเจ๊กเชยเพื่อทำผลิตภัณฑ์เส้น
Quality of Jek Chuey variety for noodle product
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Pathum Thani Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Chlong Luang Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Phra Nakorn Sri Ayutthaya Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Suphan Buri Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Ratchaburi Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Chachoengsao Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development, Prachinburi Rice Research Center
Citation: [Proceeding of the rice conference report 2010: Rice research center group in central, eastern and western region], Prachinburi (Thailand), p. 165-175
Format Extent: 267 p.
Issue Date: 2010
Language: tha
Keywords: Jek chuey
Prachin buri 2
Kanom chin
Quality
Fermented rice noodle
Subject Classification(ASC): Q02
Q04
J11
AGROVOC: Rice
Varieties
Food processing
Fermented foods
Keeping quality
Organoleptic analysis
Abstract: Jek Chuey rice is one of the local rice varieties wildly grown in Sara Buri Province and gains popularity due to its high quality. Jek Chuey rice can be used for making products such as fresh rice noodle, dried rice noodles, vermicelli and fermented rice noodle or “Kanom Chin”. Comparison of starch made from two rice varieties, Jek Chuey and Prachin Buri 2 for fermented rice noodle was conducted during 2009-2010 at Pathum Thani Rice Research Center and Prachin Buri Rice Research Center. Both varieties are high amylose content with 28.21% and 27.76% respectively, with intermediate gelatinized temperatures, and soft gel strength. After each month of storage at ambient temperature, the husk rice of both varieties were tested at random for evaluation of suitability for making fermented rice noodles using texture analyzer and sensory test. Results indicated that storage time for both rice varieties from 4 months onwards produced better fermented rice noodles quality as compared to those of the first three months partly due to higher in product yields and stickiness. The tensile strengths of fermented rice noodles made from Jek Chuey and Prachin Buri 2 varieties after 3 months increased from 7.62-8.86 and 8.12-9.35 kg to 9.20 -13.08 kg and 10.05-14.89 Kg after 4 months at the same time, product yield increased from 63.57-86.20% and 77.20-90.68% to 84-24-92.73 % and 87.15-94.68 % after stored up to 4 month period for Jek Chuey andPrachin Buri 2 varieties, respectively. However, fermented rice noodles made from Jek Chuey rice is slightly poorer in quality as compared to Prachin Buri 2 determined by color, flavor and texture of the products through out the storage period.
Right: ลิขสิทธิ์เป็นของเจ้าของบทความแต่เพียงผู้เดียว
สงวนลิขสิทธิ์ตามพระราชบัญญัติลิขสิทธิ์ พ.ศ. 2537
เอกสารนี้สงวนไว้สำหรับการใช้งานเพื่อการศึกษาเท่านั้น ไม่อนุญาตให้นำไปใช้ประโยชน์ด้านการค้า ไม่ว่ากรณีใดๆ ทั้งสิ้น อีกทั้งห้ามมิให้ดัดแปลงเนื้อหา และต้องอ้างอิงถึงเจ้าของเอกสารทุกครั้งที่มีการนำไปใช้
Type: Collection
Format Extent: 267 หน้า
Availability : Library of Bureau of Rice Research and Development, Rice Department;
Availability: ห้องสมุดสำนักวิจัยและพัฒนาข้าว กรมการข้าว;
Appears in Collections:Rice Department

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