| ชื่อเรื่อง: | Kongrueang, A., Thirathumthavorn, D., Chai-uea, P., Udomrati, S., Wattanaphairoj, C. (2022). Effects of Humectant and Lecithin on Shelf life and Texture Properties of Gluten-Free Rice Flour-Based Wonton. International Conference on Food Science and Nutrition 2022 (ICFSN2022). Malaysia: Universiti Malaysia Sabah. |
| Kongrueang, A., Thirathumthavorn, D., Chai-uea, P., Udomrati, S., Wattanaphairoj, C. (2022). Effects of Humectant and Lecithin on Shelf life and Texture Properties of Gluten-Free Rice Flour-Based Wonton. International Conference on Food Science and Nutrition 2022 (ICFSN2022). Malaysia: Universiti Malaysia Sabah. |
| บทคัดย่อ: | Wonton is a type of noodle and has a short shelf life due to microbial deterioration. This research had an objective to study the effect of humectant (glycerol and sorbitol) in the system with and without lecithin affecting on the qualities of gluten-free rice flour-based wontons during low temperature storage. They were analyzed for total microorganisms, and yeast and mold during storage at 3-5°C. Water activity, folding test and surface adhesiveness of uncooked wontons, as well as textural properties of cooked wonton were evaluated. The results showed that both glycerol and sorbitol were able to extend the shelf life of wonton at 3-5 °C for 33 days compared to the control sample being preserved for 18 days. The incorporation of glycerol and sorbitol reduced water activity of uncooked wonton from 0.9790 (the control) to 0.9339 and 0.9524, respectively. After storage for 18 days, uncooked wonton containing glycerol or sorbitol can be folded up to 4 times without crack, but the control presented crack after the first folding. Uncooked wonton containing glycerol or sorbitol had high surface adhesiveness significantly (p < 0.05) and those containing lecithin decreased surface adhesiveness. For texture parameters of cooked wonton, samples containing humectants with or without lecithin had higher cohesiveness than the control significantly (p < 0.05). Therefore, uncooked wontons containing humectant and lecithin could extend shelf life, improve the flexibility and decreased surface adhesiveness of uncooked samples during storage with less effect on the texture of cooked products. |
| ผู้จัดทำ: | 630920023 : นางสาวอธิชา คงเรือง
ผู้ช่วยศาสตราจารย์ ดร.ดวงใจ ถิรธรรมถาวร
นางสาวปิยะฉัตร ใจเอื้อ
นายฉัตรชัย วัฒนไพโรจน์ |
| รายงานฉบับสมบูรณ์: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |
| แฟ้มอื่นๆ: | Abstract เผยแพร่(pdf)
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| ระดับคุณภาพงานวิจัย: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |