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Rujirapisit, Panid (2008) Production of Flour Paper from Chinese Water Chestnut Flour. University of the Thai Chamber of Commerce Journal, 28 (4). ISSN 0125-2437


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Chinese water chestnut is one of the important economic crops of Suphanburi Province. Fresh corm has been extremely popular in various cuisines. Chinese water chestnut flour could be used to prepare high quality film or flour paper based on its high amylose content (32.75% db, as determined colorimetrically). This study aimed to investigate the effect of Chinese water chestnut flour paper preparation processes, and the effect of flour paper cooking methods on product quality and consumer acceptance. To prepare flour paper, two different processes were used. Process I followed the wide strip rice noodle process by varying the ratio of Chinese water chestnut flour and water at 1:3.5, 1:4 and 1:4.5. Process II followed Har Gau (Dim Sum dumpling) skin preparation by varying the ratio of Chinese water chestnut flour and water at 1:0.6, 1:0.65 and 1:0.7. Steaming and frying were used in order to study the effect of cooking methods on the quality of flour papers. Flour papers were evaluated in terms of cutting force and consumer acceptance. It was found that the levels of water used in the recipe significantly affected cutting force of steamed flour paper from both Processes I and II. Cutting force was found to increase with increased water ratio. Meanwhile, for the fried samples, the water ratio only affected the cutting force of the flour paper from Process I (p < 0.05). From the sensory study, it was found that, regardless of the cooking method used, suitable ratios of flour to water for flour paper from both Processes I and II were 1:4 and 1:0.7, respectively. An evaluation using a 9-point hedonic scale showed that both steamed and fried flour paper from Process I got a higher score than the Process II products. However, the steamed Process II products received a higher score for the water chestnut flavor.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 22 Apr 2014 04:44
Last Modified: 22 Apr 2014 04:44
URI: http://eprints.utcc.ac.th/id/eprint/636

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