full2010.pdf - page 1941

1903
Abtract
The application of Sangyod brown rice flour for Kanom-jeen and Kanom-crok product. The
purpose of this study is to develop an optimum recipe for Kanom-jeen and Kanom-crok. The chemical
compositions, physical properties and biological study of Sangyod Brown Rice flour were investigated. The study
has revealed that Sangyod Brown Rice flour comprises 79.30r 0.30 % of carbohydrate, 7.14r0.18% of protein,
2.15r0.08 % of fat. , 1.27 r0.03 % of ash and 0.45 r0.11 % of fiber. The mineral components of magnesium,
potassium, phosphorus, manganese, calcium, ferric, and zinc were found at 4,878.87r267.76, 2,230.97 r29.61,
641.33r 9.01, 57.36r1.12, 48.30r0.80, 28.77 r 0.46 and 25.73r1.75 mg/kg, respectively. Physical properties
study has shown the moisture contained 6.66 r 0.06 % and pH of 6.70. Staphylococcus aureus, Bacillus cereus,
Escherichia coli, yeast and mold were not detected. Bacterial total plate count of 2,750 CFU/g were found in
biological investigation. Good recipes of Kanom-jeen were determined in the ration of 2:1:2 of Sangyod Brown
Rice flour, Rice flour and Cassava starch and Kanom-crok includes 100 g of Sangyod Brown Rice flour, 100 g of
rice flour, 30 g of sugar, 300 ml thin coconut milk and 200 ml warmed water. These recipes were tasted and
evaluated by volunteer testers.
Keywords : Sangyod brown rice flour, Brown rice, Sangyod brown rice, Kanom-jeen, Kanom-crok
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