| Autor: |
Wongsa Jittimon, Aichayawanich Sawanit |
| Jazyk: |
English<br />French |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
E3S Web of Conferences, Vol 187, p 04010 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2267-1242 |
| DOI: |
10.1051/e3sconf/202018704010 |
| Popis: |
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). |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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