การศึกษาคุณภาพข้าวอินทรีย์เคลื่อนใบเตยแบบกึ่งสำเร็จรูป

Abstract

The purpose of this research was to study qualities of Pandan Leaves
(PandanusamaryllifoliusRoxb.) instant rice on hot air drying. The drying parameters for investigation were
hot air drying temperature at 50, 60 and 80°C, air velocity at 1 m/s and the final moisture content of
product approximated 10 – 12% dry basis. The study qualities are color, rehydration, texture and sensory
evaluation.
The results showed that the drying temperatureinfluenced the reduce moisture content.The high
drying temperature could increase changes in color of herbal instant rice. The rehydration of herbal
instant rice used 6minutes.Additionally, the textures consisteaof hardness, adhesiveness, gumminess and
chewiness were decreased using higher the drying temperature. Sensory evaluation was highly satisfied in
drying condition at 50°C and the result was similar to cooked rice.