| Topic: | Comparison of Tapioca Starch and Potato Starch on the Qualities of Gluten-Free Instant Noodles Made from Brown Rice Flour Mixed with Rice flour. |
| Abstract: | The aim of this study was to study the effect of native starches (tapioca starch (TS) and potato starch (PS)) and modified starches (tapioca modified starch (TMS) and potato modified starch (PMS)) on the qualities of gluten-free instant noodles made from brown rice flour mixed with rice flour. Pasting properties, cooking properties, texture profile and sensory evaluation were evaluated. The results were found that peak viscosity of modified starches was higher than its native starches significantly (p < 0.05). Optimum cooking time of noodles samples containing modified starches was shorter than that of samples containing native starches. The samples containing TS and TMS had higher cooking yield and lower cooking loss than those containing PS and PMS. The noodles with TMS or PMS had springiness and cohesiveness higher than the samples containing TS or PS. The highest elasticity and overall acceptability scores of gluten-free instant noodles were found in the sample containing TS. In conclusion, the addition of TS could improve the quality of gluten-free instant noodles made from brown rice flour mixed with rice flour. |
| Advisor: | Asst. Prof. Doungjai Thirathumthavorn, Ph.D. |
| Author: | 61403301 : Miss Khuankaew Suankramdee |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |