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Author Phattarasuda Namthongthai
Alternative Author Pitiya Kamonpatana
Chulaluck Charunuch
Wannasawat Ratphitagsanti
KMUTNB: IJAST
TitleDevelopment of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin-Screw Extrusion
Alternative TitleDevelopment of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin-Screw Extrusion
ImprintVol. 11 No. 3, July-September 2018
Call# FOOD 8550

CALL # Volume Number Month Year Barcode Status

AbstractPropylene 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.
DescriptPage 167-172
SubjectGluten free
Pasta
Extrusion
Rice
Alginate
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