Optimization process of Mun Phou brown rice snack | เธเธฒเธฃเธเธฃเธฑเธเธเธฃเธธเธเธเธฃเธฐเธเธงเธเธเธฒเธฃเธเธฅเธดเธเธเธตเนเนเธซเธกเธฒเธฐเธชเธกเธเธญเธเธเธเธกเธญเธเธเธฃเธญเธเธเธฒเธเธเนเธฒเธงเธเธฅเนเธญเธเธกเธฑเธเธเธน
2007
Varipat Areekul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) E-mail:[email protected] | Siriyaporn Kraimark(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Sawittree Phetkleng(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Rinda Rutchaprom(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Effects of Mun Phou brown rice flour and Hom Mali rice flour ratio, the moisture content of Mun Phou rice chip before puffing and temperature on puffing process were studied to optimize the Mun Phou rice cracker process. The overall product acceptable was evaluated using 7 point- hedonic scales. As the amount of Mun Phou brown rice flour increased, color became darker while the moisure content, aw and expansion ratio statistically decreased (p LT 0.05). The expansion ratio and cripiness statistically increased with an increase in moisture content of chip before puffing while bulk density significantly declined. The temperature of puffing process marked influenced on the increase in expansion ratio and comsumer acceptable. The optimum formula of Mun Phou rice cracker were 33 percent Mun Phou brown rice flour and 66.7 percent Hom Mali rice flour with an optimal process of 14 percent moisture content of chip before puffing and puffing temperature at 230 deg C.
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