Optimization of formulation for pudding cake made from jasmine rice flour | การพัฒนาสูตรที่เหมาะสมของพุดดิ้งเค้กข้าวหอมมะลิ
2008
Itthipat Suya(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Thongchai Suwonsichon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Penkwan Chompreeda(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Objective of this study was to investigate the optimum formulation of jasmine rice pudding cake. The three-component constrained simplex-lattice design were performed. The range of three components were 30-40 percent jasmine rice flour, 15-30 percent egg and 30-65 percent evaporated milk equivalent to a total of 100 percent. Data were analyzed using ANOVA and Mixture Response Surface (MRS) models were generated using the Scheffe's second degree polynomial. The results showed that three components were significantly affected (p LT= 0.05) on the sensory and textural properties. The predictive models were used to plot the contour line of all sensory attributes with acceptability score greater than 6.0 and the optimization area was selected. After overlapping contour plots, the optimal formulation range were 30-33 percent jasmine rice flour, 15-25 percent egg and 45-55 percent evaporated milk. The instrumental texture properties of optimum Jasmine rice pudding cake were composed of hardness 2.0-4.0 N, cohesiveness 0.34-0.40, springiness 7.2-7.5 mm, chewiness 0.85-1.60 Nm and specific volume 0.48-0.50 cubic cm/g.
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