Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3997
Title: Chemical Composition and Physico-ChemicalProperties of Chinese Water Chestnut(Eleocharisdulcis Trin.) Flour
Authors: Rujirapisit, Panid 
Issue Date: 2008
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Panid Rujirapisit (2008) Chemical Composition and Physico-ChemicalProperties of Chinese Water Chestnut(Eleocharisdulcis Trin.) Flour. University of the Thai Chamber of Commerce Journal Vol.28 No.1.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Chinese water chestnut (Eleocharis dulcis Trin.) is one of the most popular ingredientsof various Asian cuisines. It is traditionally used as peeled corms. However, the flourprepared from the corms also finds its applications in some Chinese dishes. The objectiveof this study was to investigate the chemical compositions and some physicochemicalproperties of Chinese water chestnut flour. The flour samples of different particle sizes(60-, 80- and 100-mesh) were investigated for their microscopic structure, pH, color(CIE L* a* and b*), swelling power and water solubility. The thermodynamic properties ofthe flour samples were monitored using a Differential Scanning Calorimeter. The flour pastingbehavior was investigated using a Rapid Visco Analyzer (RVA) and, finally, the productionyield of the flour was calculated. It was found that Chinese water chestnut flour sampleswere high in amylose, especially the 100-mesh sample (32.75% amylose). The ScanningElectron Microscopy (SEM) showed that the flour sample with larger particle size wasmore likely to attach and form clusters when compared to that of smaller particle size.The pH values of Chinese water chestnut flour samples were in the range of 5.62-5.66.Chinese water chestnut flour was light yellow while the flour with larger particle size hadlower L* value than that with smaller particle size. Swelling power and water solubility of theflour samples increased with increasing temperature. Moreover, the flour sample with higherstarch content required more energy for gelatinization than that with lower starch content.The 60-mesh flour produced a gel with higher stability upon cooling than the 80- and 100-mesh samples, respectively. The production yield of Chinese water chestnut flour was65.41% on a dry weight basis.
URI: https://scholar.utcc.ac.th/handle/6626976254/3997
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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