STUDY ON THE EFFECTS OF PUREE STORAGE DURATION AND STARCH SUPPLEMENTATION ON THE PHYSICOCHEMICAL PROPERTIES OF THANH TRA (Bouea macrophylla Griffith) RICE PAPER

Abstract

Thanh tra is a tropical fruit with high nutritional value, rich in vitamins and minerals. This study was conducted to determine the appropriate frozen storage duration (0 - 14 weeks) of thanh tra puree and to evaluate the effects of different starch supplements (rice flour, wheat flour, tapioca starch and their combinations) on the quality of thanh tra rice paper. Quality attributes analyzed included moisture content, gel length, gelatinization time, vitamin C content, water activity, penetration force and color parameters. The results indicated that the puree maintained stable quality for up to 12 weeks of frozen storage, while the combination of rice flour and wheat flour produced rice paper with the most desirable physicochemical and textural properties such as moisture content before drying (60.61%), gelatinization time (247.73 seconds), vitamin C content (28.27 mg%), penetration force (245.58 g-force), lightness value L* (53.94), yellowness value b* (25.21) and water activity Aw (0.71). This study provides a fundamental scientific basis for optimizing the production process of thanh tra rice paper, thereby enhancing its utilization value and commercialization potential.