ผลงานตีพิมพ์

บทสรุป : การศึกษาอิทธิพลของสารเจลแลนกัมที่ส่งผลต่อคุณสมบัติทั้งทางด้านกายภาพและทางด้านเคมีโดยการวิเคราะห์ทางด้านสารประกอบฟีโนลิกโดยรวมทั้งหมด และกิจกรรมของสารต้านอนุมูลอิสระของผลิตภัณฑ์ข้าวกล้องหุงสุกพร้อมบริโภคด้วยวิธีการให้ความร้อนแบบโอห์มมิคและแบบวิธีดั้งเดิม

Abstract : The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to those from the conventional cooking method. Brown rice samples of four rice cultivars were used including RD 43, Riceberry, KDML 105, and RD 6. The key objective was to determine the benefits of applying the gellan gum addition and the ohmic cooking method on different quality parameters of the ready-to-eat cooked brown rice products kept in refrigerator. The results indicated that both gellan gum addition and ohmic cooking method led to less color intensity, slower starch retrogradation, a reduction in rice hardness escalation during storage, and greater antioxidant capabilities of the ready-to-eat brown rice products compared to their counterparts. The starch retrogradation was not detected for the samples of 1 night storage; however, it appeared in every sample after 7 days. The retrogradation enthalpy values were different between rice varieties. The effect of gellan gum addition on the starch retrogradation delay was minimal for the glutinous rice. The samples cooked by ohmic method had greater antioxidant activity levels than the conventionally-cooked samples in almost all cases.

International Journal of Food Properties 2022, VOL. 25, NO. 1, 2381–2395