dc.contributor.author |
สมัปปิโต, จตุพัฒน์ |
|
dc.contributor.author |
กุโบลา, จิตตะวัน |
|
dc.contributor.author |
สุภะโคตร, เพียรพรรณ |
|
dc.contributor.author |
สิทธิไตรย์, กมลพร |
|
dc.contributor.author |
นะรานรัมย์, อมรรัตน์ |
|
dc.contributor.author |
ซ่อมแก้ว, สุวนันท์ |
|
dc.date.accessioned |
2020-06-05T01:59:51Z |
|
dc.date.available |
2020-06-05T01:59:51Z |
|
dc.date.issued |
2019-07-31 |
|
dc.identifier.citation |
RAJABHAT AGRIC. 18 (1) : 47-55 (2019) |
en_US |
dc.identifier.uri |
http://dspace.bru.ac.th/xmlui/handle/123456789/6337 |
|
dc.description.abstract |
This study was aimed to study the production of sweet fermented rice (Khao-Mak)
from black glutinous rice. Five indigenous Look Pang samples were collected from various
sources in Buriram provinces including: Muang District (M), Krasang District (K), Lam Plai Mat
District (L), Phutthaisong District (PS) and Prakhon Chai District (P). The results showed that
all treatments had no significant effect on the b* value, mean L* values ranging from 11.79
to 14.17 and mean a* values ranging from 4.42 to 5.54. The hardness of all sweet fermented
rice were in the range of 20.92 to 39.71 N, while black glutinous rice inoculated with Look
Pang L exhibited the lowest hardness (p≤0.05). All products had a pH of 4.53-4.85 and total
soluble solids ranged from 37.67 to 40.50 ºBrix under the community standard 162/2546.
The anthocyanin content and antioxidant activity in sweet fermented rice produced with
Look Pang M was the highest; also it was significantly different (p≤0.05) with the others.
Sensory evaluation using 9-point hedonic scales showed that all sweet fermented rice
revealed acceptable scores in color, aroma, taste, texture and overall liking ranged from 6
to 7 (p>0.05). In conclusion, the Khao-Mak from black glutinous rice which produced with
Look Pang varieties in Buriram from this research could be a new healthy product in the
future. |
en_US |
dc.language.iso |
th_TH |
en_US |
dc.publisher |
มหาวิทยาลัยราชภัฏบุรีรัมย์ |
en_US |
dc.subject |
ข้าวหมาก, ลูกแป้ง, ข้าวเหนียวด า, สารต้านอนุมูลอิสระ |
en_US |
dc.title |
การศึกษาการผลิตข้าวหมากจากข้าวเหนียวดำโดยการใช้ ลูกแป้งข้าวหมากจากแหล่งต่างๆในจังหวัดบุรีรัมย |
en_US |
dc.title.alternative |
Study on Production of Sweet Fermented Rice (Khao-Mak) from Black Glutinous Rice using Look Pang Varieties in Buriram |
en_US |
dc.type |
Article |
en_US |
dc.contributor.emailauthor |
jatupatmsu@hotmail.com |
en_US |