การใช้สารให้ความคงตัวเพื่อปรับปรุงคุณภาพน้าข้าวกล้องงอกผสมใบเตย

Abstract

This research was aimed to investigate suitable ratio of rice berry flour and leum-pua rice flour for producing rice paper. The 9 ratios of rice paper produced from rice berry flour and leum-pua rice flour were obtained using Mixture design with 3 factors including rice berry flour of 50-95% leum-pua rice of 5-50% and cassava flour of 1-5%. The rice paper produced with rice flour, glutinous rice flour
and cassava flour at 80%, 18% and 2%, respectively was used as a controlled sample. Chemical properties, i.e., carbohydrate, protein, fat, ash fiber, moisture content, anthocyanin and amylose, physical properties, i.e., water holding value, tensile strength and color of the rice paper produced from different ratios of rice berry flour and leum-pua rice flour were also determined. The results showed that when higher content of rice berry flour was obtained, content of carbohydrate and amylose, water holding and tensile strength values in the rice paper increased but content of protein decreased. For the content of fat, ash, fiber, moisture, anthocyanin and color value, there was no significant difference in all ratios of rice berry flour and leumpua rice flour. Considering the overall results, the ratios of rice berry flour, leum-pua rice flour and cassava flour at 83% 16% and 1% (formula 2) 93% 5% and 2% (formula 4) and 86% 10% and 4% (formula 5), respectively were suitable for producing rice paper since they showed higher anthocyanin content and no significant different values of water holding and tensile strength when compared with the values of controlled sample with 95% confidence level.