Researches on changes in physical properties of pastes of glutinous and non-glutinous rice flours by additives.

Tapai is one of the most popular traditional desserts in Malaysia and other Asian countries. Traditionally, tapai is wrapped in a rubber leaf to enhance the smell and increase its palatability. The study focused on identifying the yeasts present before and after the production of glutinous rice tapai wrapped in different rubber leaves clones, namely RRIM 2025, RRIM 2002, PB 260 and PB 350. The identification of the yeast was carried out using API 20C AUX test strips for all rubber leaves clones, glutinous rice tapai wrapped in RRIM 2025, RRIM 2002, PB 260, PB 350 and in a container (control). The results showed that Crytococcus laurentii, Rhodotorula mucilaginosa 2, Candida famata, Rhodotorula minuta were present in rubber leaf clones. While the yeasts that had been identified in tapai wrapped in rubber leaf were Candida guilliermondii, Rhodotorula mucilaginosa 2, Candida parapsilosis and Trichosporon mucoides and only C. guilliermondii was found in the container. The physical properties of the tapai that are wrapped in rubber leaves have a difference in texture, pH value and total soluble solids content compared to the control sample. The tapai sample wrapped in RRIM 2025 and RRIM 2002 had a high total soluble solid content of 45.8±0.14% and 45.78±0.16% °Bx, respectively. Meanwhile, the control sample has the highest pH value and the hardest rice kernels, which were 4.71±0.05 and 218.19±25.39 N, respectively. The results showed that the different yeasts present in the rubber leaf may cause changes in the physical properties of glutinous rice tapai.

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A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.9655 ◽

2021 ◽

Vol 18 (15) ◽

Author(s):

Narin CHAROENPHUN

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Leaf Extract ◽

Rice Flour ◽

Coconut Milk ◽

Optimum Ratio ◽

Dietary Choices ◽

Glutinous Rice ◽

Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance Using stevia leaf extract instead of sugar Using corn milk instead of coconut milk Utilization of Thai herbs in food products

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Physical Properties of Yukwa Base According to the Extrusion Processing Conditions (Ⅰ): Manufacturing of Yukwa Base with Combination of Glutinous Rice Flour and Rice Flour

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2009.38.12.1760 ◽

2009 ◽

Vol 38 (12) ◽

pp. 1760-1766 ◽

Cited By ~ 4

Author(s):

Jong-Bong Eun ◽

Fu-hung Hsieh ◽

Ok-Ja Choi

Keyword(s):

Physical Properties ◽

Rice Flour ◽

Processing Conditions ◽

Extrusion Processing ◽

Glutinous Rice

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Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.904.221 ◽

2021 ◽

Vol 904 ◽

pp. 221-225

Author(s):

Thapanee Wongpreedee ◽

Nanthaya Kengkhetkit

Keyword(s):

Tensile Properties ◽

Rice Flour ◽

Thermoplastic Starch ◽

Rice Starch ◽

Slight Improvement ◽

Pineapple Leaf Fiber ◽

Glutinous Rice ◽

Reinforcing Agent ◽

Sem Micrograph ◽

Rice Flours

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.

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Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

Food Chemistry ◽

10.1016/j.foodchem.2016.01.094 ◽

2016 ◽

Vol 201 ◽

pp. 160-167 ◽

Cited By ~ 9

Author(s):

Sirithon Siriamornpun ◽

Ekkarat Tangkhawanit ◽

Niwat Kaewseejan

Keyword(s):

Lipid Oxidation ◽

Glutinous Rice ◽

Mango Peel ◽

Rice Flours

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Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

Journal of Agricultural Science ◽

10.5539/jas.v10n3p16 ◽

2018 ◽

Vol 10 (3) ◽

pp. 16

Author(s):

Takeshi Nagai ◽

Norihisa Kai ◽

Yasuhiro Tanoue ◽

Nobutaka Suzuki

Keyword(s):

Rice Flour ◽

Rice Cultivars ◽

Wild Type ◽

Damaged Starch ◽

Market Shares ◽

Glutinous Rice ◽

Rice Flours ◽

Specific Volumes ◽

Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

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