Effect of Freezing Temperature on Quality of Rice Wrapped Lotus Left Product

Main Article Content

Sunan Parnsakhorn
Jaturong Langkapin


The aim of this research was to study effect of freezing temperature at -18oC and -40oC on quality of lotus leaf wrapped rice from Sao Hai and Riceberry products. From the experiment, it was concluded that freezing at -40oC took between 1-1.5 hr to reach the initial freezing temperature from -4 to -5 °C. While freezing at -18oC the process took was taken between 2-2.5 hr to reach the initial freezing temperature from -0.2 to     -1oC. The differences in the freezing curve between the lotus leaf wrapped rice products from Sao Hai and Riceberry were found, especially after the temperature draw to the target at -40oC. Before freezing, rice wrapped in lotus leaf from Sao Hai rice and Riceberry were measured the color value with L*, a*, b* and ​​the results showed 38.05, 10.40, 23.74 and 18.00, 5.56, 3.65 respectively. After the products were freeze at -18oC and -40oC the trend was found of decreasing of the three color values (L*, a*, b*) with low freezing temperatures providing a higher reduction. Likewise, the hardness values, which were found before freezing, rice wrapped in lotus leaf from Sao Hai and Riceberry, were equal to 37.49 N and 46.47 N. After the products were thawed the hardness value decreased, which the hardness value of Riceberry was less than Sao Hai rice. Moreover, moisture content of the products was presented between 56-65%wb and total microbial counts of all conditions were in the safe standard criteria. Moreover, consumers gave the higher satisfaction on lotus leaf wrapped rice from Riceberry frozen at -40oC than others.


Download data is not yet available.

Article Details

How to Cite
Parnsakhorn, S., & Langkapin, J. (2021). Effect of Freezing Temperature on Quality of Rice Wrapped Lotus Left Product. Journal of Engineering, RMUTT, 19(1), 91-101. Retrieved from https://ph01.tci-thaijo.org/index.php/jermutt/article/view/244682


[1] Palanasingh C, Thaweesuk D. Exercise and energy source. Journal of science and technology Mahasarakham University. 2013;31(3): 316-22. (in Thai)
[2] Srijumroon A. Food and nutrition: prevention and treatment of diseases. 1st ed. Bangkok : Chulalongkorn University Press; 2013. p. 226. (in Thai)
[3] Thananiveskul A. Food and nutrition (Mushroom, nutritional value). Villagers Doctor Magazine; 2006. Vol 327. (in Thai)
[4] Kandikere R.S. Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chemistry. 2008; 107(1):174-84.
[5] Anonymous. Medicinal properties of lotus seeds. 2019 [cited 2019 December 26]. Available from:https://www. honestdocs.co/medicinal-properties-of-lotus-seeds(in Thai)
[6] Chuakaew A. Effect of chemical and physico-chemical properties of mixed rice on cooking quality and frozen fied rice. Master of Science (Food Technology), Faculty of Technology, Khon Kaen University. 159 pages. (in Thai)
[7] Parnsakhorn S, Langkapin J, Muangrat R. Effect of freezing on the stability of GABA and Anthocyanin content of cooked germinated. Research Journal Rajamangala University of Technology Thanyaburi. 2019; 18(1):1-13. (in Thai)
[8] Naiwikul A. Rice: Science and Technology. 1st ed. Bangkok : Kasetsart University Press; 2004. p. 366. (in Thai)
[9] Singhasurasak H. Rice berry. 2019 [cited 2019 December 22]. Available from: http:// riceberry- rice.blogspot.com/2013/12 /blog-post.html.
[10] Rice Science Center. Riceberry. 2019 [cited 2019 December 22]. Available from: https:// sites.google.com/site/baanmaklomp /khaw -risbe-xri (in Thai)
[11] Uttapichat B. Food microbiology. 5th ed. revised version. Thaksin University Bookstore Songkhla Province : Numsilp Advertising Company Limited, 2012. p. 427. (in Thai)
[12] AOAC. Official Methods of Analysis. Association of Official Analytical Chemists. 15th ed. Arlington, Virginia, USA; 1990.
[13] Reyes V.G, Jindal V.K. A small sample back extrusion test for measuring texture of cooked rice. Journal of Food Quality. 1989;13(2):109-18.
[14] Maturin L, Peeler J.T. Chapter 3. Aerobic Plate Count, In: Food and Drug Administration (FDA), Bacteriological Analytical Manual Online. 8th ed. Silver Spring, Berlin; 2001.
[15] Rangsadthong W. Food processing technology. 5th ed. Bangkok : Tex and Journal Public Company Limited.; 2014. p. 500. (in Thai)
[16] Innawong B, Mahayothee B. Research report Application of near infrared spectroscopy for amylose content determination in milled rice. Research and Development Institute Silapahorn University; 2015. P. 98 (in Thai)
[17] Bainak J, Wongpakdee R, Suksomboon A. Development of Dried Rice Noodle (Kanom-geen) from Riceberry. Agricultural Science Journal. 2015; 46(3)(Suppl.): 361-4. (in Thai)
[18] Kerdpiboon S, Charoendee D, Chuntawong N, Asawachit P. Effect of Cooking Methods on Morphological and Physical Properties of Hang Rice during Cooking. Agricultural Science journal. 2012;46(3):41-4. (in Thai)
[19] Sirijariyawat A, Phakul W, Arsanok A. Effect of freezing on quality of ripe mango flesh. Khon Kane Agr. J. 2015; 43(1)(Suppl.): 846-50. (in Thai)
[20] Supawiriyakorn W. Effects of lactic acid and phosphate on quality of chilled-frozen fish fillets (Pangasianodon gigas). Research report. Maejo University. 2011. (in Thai)
[21] Community Product Standards. Khao Lam Community Product Standard. 2005 [cited 2019 December 26]. Available from: http://tcps.tisi.go.th/pub/tcps1366_50.pdf (in Thai)