| Topic: | Effects of Modified Starch, Soy Protein Isolate and Riceberry Bran on the Rheological Properties of Rice Flour |
| Abstract: | Rice flour is a product made from broken rice that found in primary processing of milled rice. It cannot be consumed directly and must be processed into food products. The incorporation of modified starch, soy protein isolate and riceberry bran can be used to improve the quality of food products. The objective of this study was to study the effects of modified starch, soy protein isolate and riceberry bran on the rheological properties of rice flour. The samples were analyzed for pasting properties using Rapid Visco Analyzer. The results showed that rice flour mixed with modified starch (RF+MS) showed the low values of final viscosity and setback compared with rice flour. The addition of riceberry bran in rice flour and modified starch (RF+MS+RB) showed the lower peak viscosity and final viscosity than (RF+MS). However, the incorporation of soy protein isolate (RF+MS+SPI) showed an increasing in peak viscosity and breakdown than (RF+MS). The application of both soy protein isolate and riceberry bran in rice flour and modified starch (RF+MS+RB+SPI) showed no significantly different in the peak viscosity, breakdown, final viscosity, breakdown and pasting temperature compared with (RF+MS).
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| Advisor: | Asst. Prof. Doungjai Thirathumthavorn, Ph.D. |
| Author: | 60403208 :
Asst. Prof. Doungjai Thirathumthavorn, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |