Mahidol University International College
B.Sc. (Food Sci and Tech) / 1
CHAPTER I
INTRODUCTION
Rice is one of the most significant foods that all over the world consume.
Rice has been used for making many types of food to the market and consumers,
resulting in a variety of rice flour, dough, cooked food and noodles. These are
considered as a highly needed food consumption as it has a unique characteristics such
as colorless, soft taste, low sodium levels as well as easy digestible carbohydrates and
hypoallergenic properties. Hence, rice is used to make flour for food material to be used
for making gluten free foods. In terms of white rice flour, there are no required
characteristics for production of leavened foods of the gluten free materials because the
amount of proteins is not enabled to develop a viscoelastic network of gluten. To
develop the gluten network in white rice flour, there are some materials such as gums,
hydrocolloids and starches that can be used to modify with the rice flour to be more
flexible, adhesive and stable (Ilowefah et al., 2014). Currently, fermented products
become a trend for the production of food. They are more convenient for industrial
applications for the production of gluten free baked products which are alternative
applications in the food industry.
Thai fermented rice noodles, Kanom Jeen, is one of the most popular rice
noodle products. Traditionally, the fermentation of rice noodles increases the elasticity
by the natural fermentation process while some components like protein, lipid and ash
content are reduced. However, during the rice flour fermentation, free fatty acids and
reducing sugars increased due to the hydrolysis of rice flour. To investigate the rice flour
Saranit Sawatsakulpong
Introduction / 2
fermentation, it was measured the gelatinization temperature and peak viscosity by
using RVA or Rapid Visco Amylograph to observe the gelatinization which increased
or decreased after fermentation. The fermented rice flour properties have less ability of
gel forming and a stronger tendency to gelatinize and retrograde. Then, the rice noodles
made from fermented rice flour had lower stress and higher strain as well as favorable
chewy mouthfeel (Chinkrua et al., 2012). Nevertheless, rice flour contains less protein
content that causes less strength, adhesiveness and cohesiveness, hence modify starch
or substituted ingredients are required to provide the stability of structure such as bread
flour or all purpose flour.
Generally, Kanom Jeen is served and eaten with Thai curry or well known
Nam Ya, which different kinds of curry depending on the flavor. To increase the product
value, Kanom Jeen has to reform the pattern of eating Kanom Jeen to be an innovative
product as a ready-to-eat food. These may provide a modern way of product
development in terms of appearance, flavor, and texture of Kanom Jeen. To
revolutionize Kanom Jeen dish, it thinks about the ingredients and processes, so Xiao
Long Bao is an interesting food that Kanom Jeen can be made into Dim Sum style.
Additionally, Xiao Long Bao has the preparation flour process that same as Kanom Jeen,
then Xiao Long Bao is used to be the model of the innovative dish. This work aims to
formulate the alternative way of Kanom Jeen by using modified starch with fermented
rice flour. All purpose flour will be used as the main source of modified starch to provide
strength, cohesiveness and adhesiveness. Moreover, the physicochemical properties,
acceptability and sensory evaluation will be analysed.
Mahidol University International College
B.Sc. (Food Sci and Tech) / 3
CHAPTER II
OBJECTIVES
To formulate Kanom Jeen Xiao Long Bao as a Ready-to-eat product.
To reformulate starch dough using fermented rice noodles into the pastry sheet form.
To evaluate their physicochemical properties of the starch dough using fermented rice
noodles.
To evaluate the Sensory acceptability of ready-to-eat Kanom Jeen Xiao Long Bao.