การศึกษาการผลิตข้าวหมากจากข้าวเหนียวดำโดยการใช้ ลูกแป้งข้าวหมากจากแหล่งต่างๆในจังหวัดบุรีรัมย

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.