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035 FOOD 8550
041 eng |beng
100 Phattarasuda Namthongthai
245 Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin-Screw Extrusion
246 Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin-Screw Extrusion
260 Vol. 11 No. 3 |cJuly-September 2018
300 Page 167-172
520 Propylene Glycol Alginate (PGA) and Soy Flour (SF) were used to enhance qualities of rice spaghetti. Rice spaghetti was extruded using high-shear extruder. Cooking qualities and textural properties of rice spaghetti were determined. The optimum formulation was determined when the level of SF was 20% to 30% in combined with 0.3% to 0.5% PGA,leading to the acceptable cooking loss (5.45-8.31%) and firmness (3.38-4.19 N) when compared with commercial gluten free spaghetti. Sensory evaluation showed that rice spaghetti with 20% SF and 0.3% PGA received the liking scores insignificantly different (p>0.05) from commercial gluten free spaghetti on all attributes.
650 Gluten free
Pasta
Extrusion
Rice
Alginate
700 Wannasawat Ratphitagsanti
Chulaluck Charunuch
Pitiya Kamonpatana
710 KMUTNB: IJAST
773 KMUTNB: IJAST
942 |cThai Journals