ผลของแป้งจากเศษเหลือทิ้งของทุเรียนต่อคุณภาพของพาสต้าปราศจากกลูเตน

Main Article Content

นรินทร์ เจริญพันธ์
วิยดา กวานเหียน

Abstract

Gluten free pasta (GFP) has become a high demand commercial product, mostly from those with celiac disease. The objective of this research was to investigate the suitable ratio and effect of flour from flesh, inner seed, and inner layer of shell on quality of GFP was investigated. This work used completely randomized design for experiments. The results showed that the level of durian flour substitute increases, the firmness (g) and toughness (g.cm) of GFP was increased. Lightness (L* value), b* value and sensory scores were decreased when durian flour was increased. In conclusion, the optimum formulation of GFP contained of 35.1 g rice flour, 13.5 g potato flour, 5.4 g tapioca flour, 18 g durian flesh flour, 18 g durian seed flour, 10 g durian inner layer of shell flour, 2 g xanthan gum, 60 g egg, 1 g salt and 2 g olive oil that would meet acceptability scores of at least 7.58±0.75 or like moderately. 


Keywords: flour; gluten free; pasta; durian; texture

Article Details

Section
Biological Sciences
Author Biographies

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

วิยดา กวานเหียน

สำนักวิชาสหเวชศาสตร์ มหาวิทยาลัยวลัยลักษณ์ ตำบลไทยบุรี อำเภอท่าศาลา จังหวัดนครศรีธรรมราช 80160

References

[1] Office of Agricultural Economics, 2017, Durian, Thailand Ministry of Agriculture and Cooperatives, 218 p.
[2] Heaton, D.D., 2006, A Consumer’s Guide on World Fruit, Book Surge Publishing, Charleston, SC, 251 p.
[3] Purnomo, A., Yudiantoro, Y.A.W., Putro, J.N., Nugraha, A.T., Irawaty, W. and Ismadji, S., 2016, Subcritical water hydrolysis of durian seeds waste for bioethanol production, Int. J. Ind. Chem. 7: 29-37.
[4] Rusmiati, Ashari, S., Widodo, M.A. and Bansir, L., 2015, The nutritional composition of red durians from banyuwangi, Indonesia Food Sci. Qual. Manag. 37: 46-51.
[5] Mirhosseini, H., Rashid, N.F.A., Amid, B.T., Cheong, K.W., Kazemi, M. and Zulkurnain, M., 2015, Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta, LWT-Food Sci. Tech. 63: 184-190.
[6] Jun, T.Y., Arumugam, S.D., Latip, N.H.A., Abdullah, A.M. and Latif, P.A., 2010, Effect of activation temperature and heating duration on physical characteristics of activated carbon prepared from agriculture waste, Environ. Asia 3: 143-148.
[7] Ong, S.T., Keng, P.S., Voon, M.S. and Lee, S.L., 2011, Application of durian peel (Durio zibethinus Murray) for removal of methylene blue from aqueous solution, Asian J. Chem. 23: 2898-2902.
[8] Padalino, L., Conte, A. and Nobile, M.A.D., 2016, Review: Overview on the general approaches to improve gluten-free pasta and bread, Foods 5: 1-18.
[9] Marino, M., Casale, R., Borghini, R., Nardi, S.D., Donato, G., Angeloni, A., Moscaritolo, S., Grasso, L., Mazzarella, G., Tola, M.D., Rossi, M. and Picarelli, A., 2017, The effects of modified versus unmodified wheat gluten administration in patients with celiac disease, Int. Immunophar. 47: 1-8.
[10] Bouasla, A., Wojtowicz, A. and Zidoune, M.N., 2017, Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure, LWT-Food Sci. Tech. 75: 569-577.
[11] AACC, 2003, Approved Methods of the American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists.
[12] AOAC, 2012, Official Methods of Analysis of Association of Official Agricultural Chemists, 19th Ed., Washington, District of Columbia.
[13] Duncan, D.B., 1995, Multiple range and multiple F tests, Biometrics 11: 1-42.
[14] Larrosa, V., Lorenzo, G., Zaritzky, N. and Califano, A., 2016, Improvement of the texture and quality of cooked gluten-free pasta, LWT-Food Sci. Tech. 70: 96-103.
[15] Susanna, S. and Prabhasankar, P., 2013, Study on development of Gluten free pasta and its biochemical and immunological validation, LWT-Food Sci. Tech. 50: 613-621.
[16] Bai-Ngew, S., Therdthai, N., Dhamvithee, P. and Zhou, W., 2014, A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages, Int. J. Food Sci. Tech. 49: 230-237.
[17] Wisutiamonkul, A., Ampomah-Dwamena, C., Allan, A.C. and Ketsa, S., 2017, Carotenoid accumulation in durian (Durio zibethinus) fruit is affected by ethylene via modulation of carotenoid pathway gene expression, Plant Physio. Biochem. 115: 308-319.
[18] Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conto, F. and Nobile, M.A.D., 2014, Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour, Int. J. Food Sci. Tech. 49: 1544-1556.