คุณภาพข้าวเจ๊กเชยเพื่อทำผลิตภัณฑ์เส้น

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.