STUDY OF PHYSICAL PROPERTIES OF PLAY DOUGH

Nipaporn Yotapakdee

Abstract


This study has objectives to 1) To study physical properties of play dough prepared from corn flour mixed with rice flour 0-50% e.g. color and texture 2) To evaluate acceptance test from consumers aged 8-12 years and 19-22 years. Instruments which were used in experiments e.g. RVA, Texture Analyzer, and Hunter Lab Colorimeter. From the results, the researchers found that the more rice flour content in play dough, the lower pasting temperature. From color measurement results, the higher rice flour content in mixed flour play dough, the brighter score (L*). Since rice flour is brighter than corn flour.
Rice flour play dough at 0% and 50% has L* 73.20 and 78.52, respectively. From acceptance test in Hedonic scale 0-9, the researchers found that children aged 8-12 years evaluated rice flour play dough at 0% and 30% at 8.28 and 7.80, respectively which were not significantly different in statistics. However,
acceptance test scores in texture test showed that 0% rice flour play dough has the higher score than 30% rice flour play dough. The higher rice flour content, the higher stickiness with hands.


Keywords


Play Dough; Rice Flou; Corn Flour; Physical Properties

Full Text:

Untitled

References


Ahlborn, G., Pike, O., Hendrix, S., Hess, W., & Huber, C. (2005). Sensory, mechanical, and microscopic evaluation of stalling in low-protein and gluten-free breads. Cereal Chemistry, 82(3), 328-335.

Cham, S., & Suwannaporn, P., (2010). Effect of hydrothermal treatment of rice flour on various rice noodles quality. Journal of Cereal Science, 51 (3), 284–291.

Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of Food Engineering, 96(2), 295–303.

Ferreira, S. M. R., Mello, A. P., Anjos, M.C.R., Krüger, C. C. H. K., Azoubel, P. M., & Oliveira Alves,

M. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chemistry, 191, 147-151.

Herur, A., Kolagi, S., Chinagudi, S., Manjula, R., & Patil, S. (2011). Active learning by play dough

modeling in the medical profession. Advances in Physiology Education, 35(2), 241-243.

Homdok, R., & Noomhorm, A. (2007). Hydrothermal treatments of rice starch for improvement of

rice noodle quality. LWT – Food science and technology. 40, 1723-1731.

Ronda, F., Perez-Quirce, S., Lazaridou, A. and Biliaderis, C.G. (2015). Effect of barley and oat β-glucan

concentrates on gluten-free rice-based doughs and bread characteristics. Food Hydrocolloids, 48, 197-207.

X-rite Company. (2016). A Guide to understanding color communication. Retrieved January 30, 2016, from https://www.xrite.com/documents/literature/en/L10-001_Understand_Color_en.pdf


Refbacks

  • There are currently no refbacks.