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Rujirapisit, Panid (2008) Chemical Composition and Physico-Chemical Properties of Chinese Water Chestnut (Eleocharisdulcis Trin.) Flour. University of the Thai Chamber of Commerce Journal, 28 (1). ISSN 0125-2437

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Abstract

Chinese water chestnut (Eleocharis dulcis Trin.) is one of the most popular ingredients of various Asian cuisines. It is traditionally used as peeled corms. However, the flour prepared from the corms also finds its applications in some Chinese dishes. The objective of this study was to investigate the chemical compositions and some physicochemical properties of Chinese water chestnut flour. The flour samples of different particle sizes (60-, 80- and 100-mesh) were investigated for their microscopic structure, pH, color (CIE L* a* and b*), swelling power and water solubility. The thermodynamic properties of the flour samples were monitored using a Differential Scanning Calorimeter. The flour pasting behavior was investigated using a Rapid Visco Analyzer (RVA) and, finally, the production yield of the flour was calculated. It was found that Chinese water chestnut flour samples were high in amylose, especially the 100-mesh sample (32.75% amylose). The Scanning Electron Microscopy (SEM) showed that the flour sample with larger particle size was more likely to attach and form clusters when compared to that of smaller particle size. The pH values of Chinese water chestnut flour samples were in the range of 5.62-5.66. Chinese water chestnut flour was light yellow while the flour with larger particle size had lower L* value than that with smaller particle size. Swelling power and water solubility of the flour samples increased with increasing temperature. Moreover, the flour sample with higher starch content required more energy for gelatinization than that with lower starch content. The 60-mesh flour produced a gel with higher stability upon cooling than the 80- and 100- mesh samples, respectively. The production yield of Chinese water chestnut flour was 65.41% on a dry weight basis.

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: 03 May 2014 18:52
Last Modified: 03 May 2014 18:52
URI: http://eprints.utcc.ac.th/id/eprint/682

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