Effects of Trat Local Rice Varieties on Processing of Noodles Products
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Abstract
This research study employed the participatory research method that the researcher participated in Ban Tung Kai Dug community to research on the procedure of processing noodle product from the aforementioned indigenous rice. This study used purposive sampling to select the research field which was Ban Tung Kai Dug community Moo 4, Thakum subdistrict, Mueang Trat district, Trat province. In-depth interview, and lesson learned on local knowledge, food processing, sense examination and glycemic index in the laboratory were conducted. Processed rice noodles from Trat local rice with the same production process, all 8 samples were tested. Sensory testing revealed that local rice noodles (Kanom Jeen), made from polished white rice was rated the highest. The mean score was 8.40. In terms of foreing substance, Kanom Jeen from Khao Yai Waen was rated the highest and the mean was 8.47. The results of in vitro glycemic index analysis in a laboratory indicated that the rice noodles from Lon Yung brown rice contained the least in vitro glycemic Index, which was 50.5. This was followed by the rice noodles from Puang Reed white rice, which was 50.7, and from Lon Yung white rice , it was 51.1.
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