Publication : International Conference
Prakaywatchara, P., Wattanaphairoj, C. and Thirathumthavorn, D. 2017. Emulsifiers affecting on the thermal properties of rice flour in gluten-free wonton formula. Oral presentation at JSBBA 2017 Annual Meeting. 17-20 March 2017, Kyoto Women’s University, Japan.
AbstractWonton is a popular food in Asia. Generally, wonton is made from wheat flour containing gluten which causes of Celiac disease. Rice flour is hypoallergenic and can be applied for preparing gluten-free wonton. However, retrogradation has an impact on the qualities of starch-based food and can be reduced by adding emulsifier. The objective of this research was to investigate the effect of emulsifiers on gelatinization and retrogradation properties of rice flour in wonton formula. There are 4 emulsifiers used in this study including glycerol monostearate (GMS), diacetyl tartaric esters of mono- and diglycerides (DATEM), distilled monoglycerides (DMG) and lecithin. Differential scanning calorimeter (DSC8000, Perkin Elmer) was used to determine gelatinization and retrogradation parameters. The result showed that samples containing glycerol (gly) or glycerol combined with emulsifier (gly+em) exhibited higher onset gelatinization temperature than the control significantly (P<0.05). Whereas gelatinization enthalpy of all samples had no significant difference (P>0.05). For the retrogradation properties, it was found that the control sample had a lower onset temperature than others significantly (P<0.05). However, peak and end temperatures were not significantly different (P>0.05). The highest enthalpy of retrograded samples was found in the control and the lowest was found in the sample having 1%DMG. From this study, it could be concluded that the addition of gly or gly+em can reduce retrogradation of rice flour in wonton formula.
AdviserAsst. Prof. Doungjai Thirathumthavorn, Ph.D.
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.


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