Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/337
Title: The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles
Authors: Ekthamasut, Kamontip 
Issue Date: 2013
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Kamontip Ekthamasut (2013) The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles. University of the Thai Chamber of Commerce Journal Vol.33 No.2.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Rice flour (RF) and bambara groundnut flour (BGF) blended in the ratio of 100:0, 90:10, 80:20 and 70:30 were studied in respect of water absorption and gelatinization for flat rice noodles prepared from flour blends. As the levels of BGF increased, water absorption and gelatinization temperature increased, but peak viscosity decreased. Addition of BGF to RF significantly (p<0.05) affected the rice noodle qualities. When the proportion of BGF was raised, there was a corresponding rise in protein content and cooking loss, but cooking weight and cutting force decreased. Flat rice noodles prepared from the blend (90:10) had no significant difference (p>0.05) in sensory scores from the control (100:0).
URI: https://scholar.utcc.ac.th/handle/6626976254/337
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

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