Show simple item record

dc.contributor.authorKhumkhom, Supichayaen_US
dc.contributor.authorสุพิชญา คำคมen_US
dc.date.accessioned2021-08-07T12:11:17Z
dc.date.available2021-08-07T12:11:17Z
dc.date.issued2021-08-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3613
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 135-151en_US
dc.description.abstractThis study investigated the effects of partial replacement of wheat flours with Hom Nil rice flour on the physicochemical characteristics, antioxidant activities, and sensory acceptance of chinese steam bread (Mantou). Mantou was made with wheat flours partially substituted with Hom Nil rice flour at the level of 0%, 10%, 20% and 30%. Colour parameters (lightness (L*), redness (a*) and yellowness (b*)) of Mantou were measured using a Hunter colorimeter and found that L* andb* values of Mantou decreased while a* value increased with increase in level of Hom Nil rice flour from 0 to 30%. Physical characteristics, including hardness, springiness, and cohesiveness, of Mantou were significantly affected with substitution due to the disruption of dough structure. The hardness of Mantou increased with the increasing of the Hom Nil rice flour substitution (0%-30%), in contrast with springiness and cohesiveness. The total phenolic/anthocyanin contents and antioxidant activities (DPPH, FRAP and ABTS) of Mantou increased with increasing Hom Nil rice flour level up to 30%. These results suggested that the substitution of 20 % Hom Nil rice flour would produce healthy and acceptable Mantou with higher total phenolic/anthocyanin contents and antioxidant activities.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectOxidationen_US
dc.subjectออกซิเดชันen_US
dc.subjectRice productsen_US
dc.subjectผลิตภัณฑ์ข้าวen_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.titleSubstitution of wheat flour with hom nil rice flour affects physicochemical characteristics, antioxidant activities, and sensory acceptance of chinese steamed bread (mantou)en_US
dc.title.alternativeการทดแทนแป้งสาลีด้วยแป้งข้าวหอมนิลที่มีผลต่อลักษณะทางเคมีกายภาพ กิจกรรมการต้านออกซิเดชัน และการยอมรับทางประสาทสัมผัสของผลิตภัณฑ์หมั่นโถวen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorsupichaya_culinary@hotmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record