Utilization of brown rice flour in cookies products
1997
Jirapa Pongjanta | Thirawan Chanrittisen (Rajamangala Institute of Technology, Bangkok (Thailand). Lampang Agricultural Research and Training Center)
Utilization of brown rice flour (BRF) in cookies was conducted by substitution of BRF into wheat flour at the level of 0, 16, 20, 30, 40 and 50 percent by weight. The mixing time, consistency and expansion of cookies were observed. The chemical and organoleplic quality were evaluated to select the suitable level of BRF substitution. The study showed that there were the trend that the higher the level of BRF substitution, the more the size expansion of cookies and the shorter the baking time. The 0, 10 and 20 percent BRF substituted cookies were accepted by the judges at the level of medium liked to liked very much for the odour, flavour, texture, and overall acceptance. The chemical properties of the 20 percent BRF substituted cookies were 3.08 percent moisture, 8.09, 34.30 percent fat, 52.38 percent carbohydrate, 0.39 percent fibre, 1.66 percent total ash and 551.54 kg cal/100 g.
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