Publication : National Conference
Effect of glycerol and emulsifiers on the properties of gluten-free wonton from rice flour
AbstractGenerally, fresh wonton has been kept in a refrigerator. When gluten free wonton made from rice flour was stored for a period time, the elasticity was reduced and cracks were observed after folding. This problem should be improved. In this study, the effect of glycerol and 3 types of emulsifiers including Glycerolmonostearate (GMS), Diacetyl tartaric esters of mono- and diglycerides (DATEM) and Distilled monoglycerides (DMG) on the quality of rice wonton were investigated. Folding test, stickiness test, texture analysis and cooking quality were evaluated. The results showed that rice wontons containing glycerol were able to fold 4 times with no crack. After 14 days of storage, rice wontons containing emulsifier presented surface adhesiveness comparable to the sample before storage. The hardness of all rice wonton samples was not significantly different except the sample containing DMG. Cooking loss of the samples containing glycerol increased significantly (P<0.05). Water absorption of all treatments had no significant difference (P>0.05).
AdviserAsst. Prof. Doungjai Thirathumthavorn, Ph.D.

Asst. Prof. Doungjai Thirathumthavorn, Ph.D.

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