The Development of Mantou Product Supplement Purple Waxy Corn Flour
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Abstract
The replacement of wheat flour with purple waxy corn flour (PWCF) in mantou product at three levels, 15, 30 and 45 % was compared with control (0% PWCF). The results demonstrated that the moisture contents of mantou product with varying amounts of PWCF were no significant difference but were different from control sample without PWCF (p>0.05). However, the addition of 30% PWCF to mantou product resulted in an increase in water holding characteristics (63.24%) and a slightly higher specific volume than other formulas (1.85%). Additionally, 30% PWCF replacement resulted in an increase in redness (a*) and yellowness (b*) values (6.08 and 10.49, respectively). When the mantou products were stored at -18 °C for 28 days, it was found that the 30% PWCF replacement mantou product tended to change in qualities such as texture (springiness), water holding characteristics and specific volume. In addition, mantou products that were replaced with 30% PWCF and control sample were significant difference in chemical components, such as protein, fiber, ash, and anthocyanin (p≤0.05). The protein, fiber, ash, and anthocyanin contents of mantou products with 30% PWCF were 3.45 %, 7.50 %, 0.61%, and 7.35 mg, respectively which were higher than control mantou product (2.52 %, 6.50 %, 0.44 % and 0 mg, respectively.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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