Physical properties of waxy rice starch gel with Chew-Kuk (Gnaphalium polycaulon)

¹ King Mongkut's University of Technology North Bangkok, Faculty of Industrial Technology and Management, Department of Agricultural Engineering for Industry, Prachinburi Campus, Prachinburi, Thailand
² King Mongkut’s University of Technology North Bangkok, Science and Technology Research Institute, Food and Agro-Industry Research Center, Bangkok, Thailand

^* Corresponding author: sawanit.a@fitm.kmutnb.c.th

Abstract

This research aimed to study effects of Chew-Kuk on physical properties of waxy rice starch gel. Sensory evaluation, color and textural profiles were determining criteria used to evaluate the waxy rice starch gel with added Chew-Kuk. The experimental results show that Chew-Kuk significantly affects color and texture of the waxy rice starch gel. Upon adding Chew-Kuk, waxy rice starch gel became yellowish green. Hardness, gumminess, and chewiness values of waxy rice starch gel with Chew-Kuk were decreased when Chew-Kuk: waxy rice starch ratios increased. Moreover, liking scores tended to be higher when adding more Chew-Kuk contents. Therefore, the suitable ratio between Chew-Kuk and waxy rice starch in this research is the highest ratio (Chew-Kuk: waxy rice starch equal to 20: 100).