Publication : National Conference (ศิลปากรวิจัยและสร้างสรรค์ ครั้งที่ 8 : บูรณาการศาสตร์และศิลป์)
Effect of Time, Temperature and α-Amylase Activity to Jasmine Brown Rice Hydrolysis
AbstractJasmine rice is the famous Thai exported rice which is well-known all around the world. Brown rice contains lots of beneficial nutrients, as known. The application of brown rice as an ingredient in rice drink cannot be prepared at high concentration due to its high viscosity. Therefore α-amylase (Termamyl SC) was used to hydrolyzeJasmine brown rice to obtain desirable viscosity. The objective of the research is to study the effect of reaction temperature (80 ºC and 90 ºC) and time (30, 60 and 90 minutes) as well as enzyme activity (2 and 7 Units/grams of flour) on the viscosity and dextrose equivalent (DE).Reducing sugar content was tested by DNS method. It was then calculated and expressed as dextrose equivalent (DE). Brookfield viscosity was measured after hydrolysis for 90 minutes. The results showed that increasing of hydrolysis time and enzyme activity leaded to the higher DE of the product. The statistical interaction between reaction temperature and enzyme activity was observed. At high enzyme activity (7 units/grams of flour) and 90 minutes of hydrolysis time, there was no significant difference in dextrose equivalent of the sample hydrolyzed at different reaction temperatures (80 ºC and 90 ºC) (P>0.05). However, dextrose equivalent of the sample hydrolyzed at low enzyme activity (2 units/grams of flour) at a temperature of 80 ºC for 90 minute was significantly higher than that prepared at 90 ºC. In addition, reaction conditions such as temperature and enzyme activity also had an effect on the viscosity of hydrolyzed product.
AdviserAsst. Prof. Doungjai Thirathumthavorn, Ph.D.

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