Supaluck Kraithing

Supaluck Kraithong


About her:

Supaluck Kraithong, Mae Fah Luang University, TH "Food chemistry and food processing based on carbohydrates diet". Supaluck is a Doctor of Philosophy in Food Technology, Mae Fah Luang University, Thailand and obtained her Bachelor and Master of Science (Food Science and Technology) from the Maejo University, Thailand. Her fields of research are food carbohydrates, Carbohydrate chemistry, Food processing


About her talk:

"Effects of hydrocolloids on the quality characteristics of extruded red jasmine rice noodle"


Xanthan gum hadn’t improved the properties of the extruded noodle that were cooking, texture and sensory properties. Guar gum and carboxymethylcellulose were able to improve the cooking, texture and sensory properties of the extruded noodle. Guar gum gave the highest acceptability to the extruded noodle.