E3S Web Conf.
Volume 187, 2020The 13th Thai Society of Agricultural Engineering International Conference (TSAE 2020)
|Number of page(s)||6|
|Section||Postharvest and Food Engineering|
|Published online||08 September 2020|
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: firstname.lastname@example.org
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).
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.