ผลของแซนแทนกัมต่อการพัฒนาขนมครกแช่เยือกแข็งทดแทนด้วยแป้งข้าวกล้องสังข์หยด (EFFECT OF XANTHAN GUM IN THE DEVELOPMENT OF FROZEN KANOM KROK REPLACED WITH SANGYOD BROWN RICE FLOUR)
Keywords:
Kanom krok, Frozen thai dessert, Sangyod rice flour, Xanthan gumAbstract
The objective of this research was to develop the frozen Thai dessert “Kanom-krok” from rice flour replaced with Sangyod brown rice flour. The physical characteristic of Sangyod rice flour was determined. L*, a* and b* values of Sangyod rice flour were 72.17±0.38, 6.50±0.11 and 11.30±0.07, respectively. Water absorption and solubility index of Sangyod rice flour were 2.68±0.04 and 0.24±0.06, respectively. The characteristics of sample replaced with Sangyod rice flour at the level of 0, 2, 4 and 6 g/100 g of rice flour were investigated. The result indicated that L* (lightness) value of sample was significantly decreased (p<0.05) and a* and b* value were significantly increased (p<0.05) when increasing the Sangyod rice flour level. The sample replaced with 6% Sangyod rice flour showed the highest score in appearance, color, odor, flavor, texture and overall liking aspects. The suitable amount of xanthan gum to improve Kanom krok during frozen storage time was also investigated. Xanthan gum was added into the Kanom krok formula at the level of 0, 1 and 2 g/100 g of total flour. The L*, a* and b* values on the top of cooked Kanom krok with and without xanthan gum shown were not significantly different (p≥0.05). Both samples were tended to increase when increasing frozen storage time. The L*, a* and b* values on the bottom of cooked Kanom krok with xanthan gum were higher than the sample without xanthan gum and L* value slightly increased with increasing frozen storage time. The water content of the Kanom krok threated with xanthan gum were constant throughout the 14 days frozen storage time and dramatically decreased on 21 days frozen storage time. In addition, the sample treated with xanthan gum showed the highest overall preference scores of samples comparing without xanthan gum. However, there were no significantly differences among the level of xanthan gum
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