CHARACTERIZATION OF FLOUR, STARCH AND PROTEIN FROM WHITE AND BLACK ADLAY CULTIVARS
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บทคัดย่อ
Adlay or Job’s tears (Coix lachryma-jobi L.) from white (WA) and black (BA) adlay cultivars were used to study the physical, chemical and physicochemical properties of adlay flour (F), starch (S) and protein (P). Whiteness indexes of adlay flour (WAF, BAF) were lower than adlay starch (WAS, BAS) and protein (WAP, BAP). In addition, the whiteness index of flour and protein from BA was lower than that of WA. While morphology of adlay starch, flour and protein from both cultivars was similar; however, the size of protein bodies was slightly different. Additionally, the molecular weight of protein in WAP and BAP has similar pattern which consisted of the α-, β- and γ-coixin. In addition, adlay flours (WAF, BAF) composed of carbohydrate (79.74-81.71%), protein (13.28-14.88%) and lipid (3.21-3.53%). Moreover, the protein content of flour, protein and starch from black adlay cultivar seemed to be higher than that of white adlay cultivar. Furthermore, the amylose content of BAS (29.22%) was significantly higher than that of WAS (11.55%). Additionally, the pasting viscosity of adlay starches (WAS, BAS) was higher than adlay flours (WAF, BAF). In addition, the WAS and WAF had peak viscosity and breakdown value higher than BAS and BAF. However, the BAS had final viscosity and setback value higher than WAS.
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ลิขสิทธิ์บทความวิจัยที่ได้รับการตีพิมพ์เผยแพร่ในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ถือเป็นกรรมสิทธิ์ของสถาบันวิจัยและพัฒนา มหาวิทยาลัยราชภัฏวไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ห้ามนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตจากมหาวิทยาลัยเป็นลายลักษณ์อักษร
ความรับผิดชอบ เนื้อหาต้นฉบับที่ปรากฏในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ เป็นความรับผิดชอบของผู้นิพนธ์บทความหรือผู้เขียนเอง ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
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