Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-...Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90℃ of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.展开更多
Honey is a product of the elaboration of flower nectar by bees. The general features and elemental composition of honey depend on its botanical origin. In this study, five color parameters （L＊： lightness, a＊： red...Honey is a product of the elaboration of flower nectar by bees. The general features and elemental composition of honey depend on its botanical origin. In this study, five color parameters （L＊： lightness, a＊： red color, b＊： yellow color, C＊ab and hab） and five elements （Na, K, Mg, Ca and Zn） were determined and related with 91 Thai honey samples. The origins of four botanic types of （1） longan flower （Dimocarpus sp.）, （2） lynchee flower （Litchi sp.）, （3） sunflower （Helianthus sp.） and （4） wild flower （Eupatorium sp.） using principle component analysis （PCA）. The results showed that five color parameters and five metal contents related with the Thai botanic origins of the honeys using principle component analysis （PCA）. Six major indicators of PC i （variance is 44.33%） from three color parameters are L＊（-0.926）, a＊（0.927） and hue or hab （0.824） and from three metal contents are K（0.833）, Ca（0.816） and Mg（0.595）. Two minor indicators of PC2 （variance is 21.58%） from color parameters are b＊（-0.934） and Chroma or C＊ab （-0.834）. Two indicators of PC3 （%variance is 12.47%） from contents of Na （-0.722） and Zn （0.704）. Thai Lynchee （C） flower honeys classified using both six parameters in PC 1 and two color parameters in PC2. Thai longan flower （G） honeys classified using the contents of Zn and Na in PC3 parameters. Thai sunflower （S） honeys classified using two color parameters in PC2. Thai wild flower （W） honeys classified using the metal contents of K in PC 1 parameter, Zn and Na in PC3 parameters.展开更多
基金partly supported by H.M. King Bhumibol Adulyadej’s 72nd Birthday Anniversary Scholarship, Graduate School, Chulalongkorn University, Thailandthe Ratchadapisek Somphot Endowment Fund # R-028-2553 for Development of Rice Products for the Agriculture Coorperation under the Chaipattana Foundation Patronage and Faculty of Science Chulalongkorn University, Thailand
文摘Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90℃ of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.
文摘Honey is a product of the elaboration of flower nectar by bees. The general features and elemental composition of honey depend on its botanical origin. In this study, five color parameters （L＊： lightness, a＊： red color, b＊： yellow color, C＊ab and hab） and five elements （Na, K, Mg, Ca and Zn） were determined and related with 91 Thai honey samples. The origins of four botanic types of （1） longan flower （Dimocarpus sp.）, （2） lynchee flower （Litchi sp.）, （3） sunflower （Helianthus sp.） and （4） wild flower （Eupatorium sp.） using principle component analysis （PCA）. The results showed that five color parameters and five metal contents related with the Thai botanic origins of the honeys using principle component analysis （PCA）. Six major indicators of PC i （variance is 44.33%） from three color parameters are L＊（-0.926）, a＊（0.927） and hue or hab （0.824） and from three metal contents are K（0.833）, Ca（0.816） and Mg（0.595）. Two minor indicators of PC2 （variance is 21.58%） from color parameters are b＊（-0.934） and Chroma or C＊ab （-0.834）. Two indicators of PC3 （%variance is 12.47%） from contents of Na （-0.722） and Zn （0.704）. Thai Lynchee （C） flower honeys classified using both six parameters in PC 1 and two color parameters in PC2. Thai longan flower （G） honeys classified using the contents of Zn and Na in PC3 parameters. Thai sunflower （S） honeys classified using two color parameters in PC2. Thai wild flower （W） honeys classified using the metal contents of K in PC 1 parameter, Zn and Na in PC3 parameters.
