|Topic:||Effect of Hydrocolloids on The Properties of Sterilized Khao Lam and Its Thermal
Khao Lam is a traditional Thai dessert, presenting unique characteristic in flavor and texture.
However, it has a high water activity (0.91) and can spoil after storage at room condition for a few days.
In order to produce shelf stable product, heat treatment by sterilizing the product packed in pouch could
be applied. However, it presented inferior texture, too stickiness and darken in color. This research had an objective to study the effect of hydrocolloids (carboxymethylcellulose (CMC) and xanthan gum (XG)
on the properties of sterilized khao lam and thermal properties of waxy rice prepared in coconut milk
(khao lam formula) tested by differential scanning calorimeter. It was found that overall liking of the
sterilized product without hydrocolloid (control sample) was scored as slightly dislike. It presented
significantly different from the fresh sample (P<0.05). The sterilized product containing hydrocolloid
provided the quality close to the fresh control sample. Its overall liking was scored as neither like nor
dislike. In addition, the incorporation of hydrocolloids had no effect on gelatinization properties of waxy
rice. The melting of amylose-lipid complex of waxy rice was found in the temperature range of 118.32-
130.62 degree Celcius. From this research, it could be concluded that CMC and XG could improve the
quality of sterilized khao lam with no effect on gelatinization properties of waxy rice.
|Advisor:||Asst. Prof. Doungjai Thirathumthavorn, Ph.D.
|Author:||09530803 : Mr. Sarawut Chachikul
|File:||57403215 ปก และสารบัญ ผลของไฮโดรคอลลอยด์ต่อคุณภาพของข้าวหลามที่ผ่านการสเตอริไลเซชันและสมบัติเชิง(pdf)
57403215 เรื่องเต็ม ผลของไฮโดรคอลลอยด์ต่อคุณภาพของข้าวหลามที่ผ่านการสเตอริไลเซชันและสมบัติเชิง(pdf)