JELLOSE AS BINDER FOR THIN-CRISPY CRACKER FROM BLACK GLUTIOUS FLOUR USING MICROWAVE TECHNIQUE

Main Article Content

Woatthichai Narkrugsa
Pariyichart Therapraserd
Poonyawee Wisestherrakul

บทคัดย่อ

This project aims to find the condition of electric power on the qualities of black glutinous rice (BGR) gluten free cracker with microwave technique and using jellose as binder. The experimental design to optimize the electric power on the qualities of BGR gluten free cracker using household microwave oven at 2450 MHz was used. In the experiment, the experimental units were set 2X3 in factorial in completely randomized designs, there were electric power which was divided to 2 levels (450 watt and 600 watt) and heating time in 3 levels were 3, 3.5 and 4 minutes. The results revealed that electric power at 600watt for 4 minutes was the optimum condition for baking cracker. The optimization level of jellose as binder in BGR gluten free cracker were also studied in completely randomized design with 3 levels was 1 ,1.5 and 2% (%w/w) based on BGR gluten free flour. Measurement physical characteristics and sensory evaluation of BGR gluten free cracker were done. After tested by 9-points hedonic scales and just about right (JAR), the results of overall acceptance were shown that ready-to eat BGR gluten free cracker (expansion ratio 22.71±1.59%, hardness 1979.27±279.97g. force) using jellose1.5% (%w/w) based on BGR flour as binder baked from raw sheeted BGR gluten free cracker thickness 1.53±0.02 mm. was accepted in all attributes. Moreover, the BGR gluten free cracker was also sensory tested comparing with wheat gluten cracker which baked in the same method with microwave oven (600 watt, 4 minutes) by 9-points hedonic scale with untrained 50 panelists, the acceptable BGR gluten free cracker was reached by 98% of panelists.

Downloads

Download data is not yet available.

Article Details

บท
บทความวิจัย
Author Biography

Woatthichai Narkrugsa

Department of Food Science and Technology, Faculty of Agro-Industry,King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Chalongkrung Road,Ladkrabang, Bangkok, 10520, Thailand

References

P.N. Chen, W.H. Kuo, C.L. Chiang, H.L. Chiou, Y.S. Hsieh, S.C. Chu. 2006. Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression Chemico-Biological Interactions. 163:218–229.

Datamonitor Group, 2009, CELIAC DISEASE: FAST FACTS, [Online], Avaliable: avel_purpose

=business;hostname=www.booking.com;sms_sent=1;source=book;ua_created=177237411&. 20 October 2016.

Han J., Janz J. and Gerlat M. 2016. Development of gluten-free cracker snacks using

Pulse flours and fractions. Food Research International, 43: 627-633.

J. Tanaka, S. Nakamura, K. Tsuruma, M. Shimazawa, H. Shimoda, H. Hara. 2011.Purple rice (Oryza sativa L.) extract and its constituents inhibit VEGF-induced angiogenesis

PhytotherapyResearch.26 (2): 214–222.

J. Zawistowski, A. Kopec, D.D. Kitts. 2009. Effects of a black rice extract (Oryza sativa L. indica) on cholesterol levels and plasma lipid parameters in Wistar Kyoto rats

Journal of Functional Foods. 1(1): 50–56.

Mohamed HA., Mohamed BE.and Ahmed KE. 2015. Physicochemical Properties of Tamarind (Tamarindusindica) Seed Polysaccharides.Journal of Food Processing & Technology.6:6.

M.W. Zhang, R.F. Zhang, B.J. Guo, J.W. Chi, Z.C. Wei, Z.H. Xu. 2006. The protective effects of anthocyanidin extracted from black rice fraction on endothelia cells injured by oxidative stress. ActaNutrimentaSinica, 28: 216–220.

Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. 2008. Functional food. Product development,

marketing and consumer acceptance – A review. Appetite, 51,456-467.

Shukla, T. 1994. Future snacks and snack food technology. Cereal Foods World, 39, 704–715.

Sukhawanli S. and Thamakorn P., 2014. Extraction of tamarind seed jellose under different

conditions and their rheological properties. Food and applied bioscience Journal. 2(1):61-68.

X. Xia, W. Ling, J. Ma, M. Xia, M. Hou, Q. Wang. 2006. An anthocyanin-rich extract from black rice enhances atherosclerotic plaque stabilization in apolipoprotein E-deficient mice

The Journal of Nutrition. 136: 2220–2225.