Development and evaluation of cream puff using rice flour
2000
Pascual, M.T.E. | Castillo, R.B. | de Leon, B.A., Central Luzon State Univ., Science City of Munoz, Nueva Ecija (Philippines). Coll. of Home Science and Industry | Ayap, J.N.B. | Guloy, M.B., Philippine Rice Research Inst., Science City of Munoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
The study was conducted to determine the feasibility of using rice flour in the production of cream puff. A suitable rice variety was selected from among PSB Rc4, MS1, and PSB Rc6. The best rice-wheat ratio, selected physicochemical properties, sensory attributes, and shelf-life were also determined. All treatments (variety and rice-wheat ratio) were not significantly different in general acceptability from the control. Among the three varieties, PSB Rc6 puffs had the least baking loss (40.21 g) and puff volume (7.2ml). Moreover, it was the only variety that was not significantly different from the control in moisture content and crude protein content. Among the rice-wheat ratios, 100:0 was significantly lower than the control only in crude protein content. Shelf-life evaluation showed no significant changes up to the second day of storage. Between cream puffs with and without filling, the only difference upon storage was in moistness, with the former being judged as more moist than the latter.
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