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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/5113

ARN: TH201200005031
Authors: Varanyanond, W.
Surojanamethakul, V.
Supasri, R
Tungtakul, P.
วารุณี วารัญญานนท์
วิภา สุโรจนะเมธากุล
รัศมี ศุภศรี
พัชรี ตั้งตระกูล
Authors' affiliation: Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Authors' affiliation (Thai): มหาวิทยาลัยเกษตรศาสตร์ สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร
มหาวิทยาลัยเกษตรศาสตร์ สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร
มหาวิทยาลัยเกษตรศาสตร์ สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร
มหาวิทยาลัยเกษตรศาสตร์ สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร
Title: Product development from wheat-rice composite flour: Mee-Sua
Corporate authors (Thai): -
Citation: International Rice Congress 2002, Beijing (China), p. 130-131
Issue Date: 2002
Language: eng
Keywords: Mee-Sua
Product development
Wheat-Rice composite
Rice flour
Wheat flour
Subject Classification(ASC): Q02
Q04
AGROVOC: Processed plant products
ผลิตภัณฑ์แปรรูปจากพืช
Pasta
พาสต้า
Rice flour
แป้งข้าวเจ้า
Wheat flour
แป้งข้าวสาลี
Ingredients
ส่วนผสม
Chemical composition
องค์ประกอบทางเคมี
Organoleptic analysis
การวิเคราะห์ทางประสาทสัมผัส
Abstract: Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were conducted to study their effects on the physical, chemical, and organoleptic qualities of the product. Simmer time of the Mee-Sua, as affected by its textural and organoleptic qualities, just before and after hot stirring in vegetable oil in making Pad Mee-Sua, was also studied. The higher the content of rice flour in the wheat-rice composite flour mixes (the mixes), the lower the protein and the ash contents observed. The protein and the ash contents observed. The protein content (14.10%) of the mix substitute with 30% of rice flour was close to that of the wheat flour used for commercially produced Mee-Sua. At and above 20% substitution, the high amylose rice flour (HARF) introduced higher ash contents (0.55-0.62%) to the mixes as compared with the application of the intermediate one. More than 50% and around 20-30% of the particle size of the three flour samples used were distributed at 6 and 9 microns, respectively. Rice flour induced slow cooking of the mixes as indicated by the higher pasting temperature (77.60-78.40°C) than that of the wheat flour. Higher peak viscosity of rice flour, 316.17 and 271.08 RVUs for the intermediate amylose rice flour (IARF) and the HARF, respectively, provided the mixes, 30-50% substitution in particular, with higher capacities than the control in water absorption and swelling. Increasing substitutions of rice flour were proven to increase damaged starch to the mixes due to the higher breakdown values (95.25-99.17 RVU) of rice flour, the diminishing factor to the elasticity characteristic of Mee-Sua. Higher setback values of rice flour, 213.5 and 88.75 RVUs for the IARF and the HARF, respectively, together with their increasing substitution levels in the mixes, did facilitate separation of the Mee-Sua strands after steam-cooking. The ease of separation was more practically possible to the mixes containing the IARF. The mixed could provide good-quality dough only when the amount of water added was sufficient to moist the flour to the same degree as that of the control with 40-50% moisture content. More water was needed for the mixes containing the HARF. Salt content, at the most 6%, helped improve elasticity and taste of the product strands. Chemical and physical qualities of the products showed lower protein content, higher carbohydrate content, and nearly the same level of fat and ash contents as the substitution levels increased. However, the ash content of the samples was 0.7-1.53% lower than that of the control, whereas the water activity of the products was around 0.15-0.80. Increasing substitution levels did increase cooking yield and cooking loss of the products containing rice flour. Tensile strength, on the other hand, decreased in samples containing the HARF and 50% IARF, in particular. Textural characteristics and preference of the product were used as criteria to select the appropriate substitution level of rice flour, resulting in 30 and 40% substitution for further study. Application of the modified tapioca starches and the pregelatinized HARF and pregelatinized IARF in the selected formula to modify textural characteristics of the product was studied. Viscosity characteristics of the modifiers were investigated as well. It was found that, for mixes containing 40% HARF, application of acetylated tapioca starch at 5% gave the product strands better separation and good tensile strength (14.02±0.9 gf), though the figure was slightly lower than those of mixes containing 30% HARF and 10% high crosslinked tapioca starch and of the mixes containing 40% HARF and 10% low crossloinked tapioca starch. For the mixes containing the IARF, the one with 30% IARF and 10% low crosslinked tapioca starch showed better separation of strands and the highest value tensile strength (15.74±0.82 gf). Cooking yield, cooking loss, and contents of protein, fat, and carbohydrates of all samples were nearly the same. The best simmering time to prepare Mee-Sua with textural characteristics suitable for making a good dish of Pad Mee-Sua was 2 min. Sensory evaluation (9-point hedonic scale) of the simmered Mee-Sua and the Pad Mee-Sua prepared from three successive formulas, the control, and the commercially produced Mee-Sua was done.
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Type: PhysicalObject
Availability : Food Information Center, Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10903, Thailand
Availability: ศูนย์สารนิเทศทางอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์;
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