Characteristics of Flattened Rice Flour Used with Daifuku

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dc.contributor.authorYotsinee Huadong
dc.contributor.authorTita Foophow
dc.date.accessioned2025-04-21T09:38:22Z
dc.date.available2025-04-21T09:38:22Z
dc.date.issued2023-09-26
dc.description.abstractFlattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development.
dc.description.sponsorshipSuan Dusit University
dc.identifier.issn2630-0311
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/6318
dc.language.isoen
dc.publisherGraphicsite
dc.relation.ispartofseriesVol. 15 No. 3 (2022): September - December
dc.subjectFlattened rice
dc.subjectFlour, Properties
dc.subjectViscosity
dc.subjectDaifuku
dc.titleCharacteristics of Flattened Rice Flour Used with Daifuku
dc.typeArticle
mods.location.urlhttps://li01.tci-thaijo.org/index.php/sdust/article/view/260638/176995
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