Effect of pre-germinated brown rice flour on cookie with pineapple filling quality | การศึกษาผลของแป้งข้าวกล้องเริ่มงอกต่อคุณภาพผลิตภัณฑ์คุกกี้ไส้สับปะรด
2008
Rossaporn Jiamjariyatam(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Patcharee Tungtrakul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Study of soaking time at 0, 24, 48 and 72 hr. on properties of pre-germinated brown rice (PGBR) flour was determined by using Completely Randomized Design (CRD). Results showed that increasing of soaking time decreased the viscosity of GBR flour but increased the reducing sugar and GABA content. Soaking time at 72 hr. showed the highest reducing sugar and GABA of 505.0 and 38.90 mg/100g, respectively. The effect of PGBR flour on cookies quality was carried out by determined the ratio of PGBR flour and wheat flour (50:50, 60:40 and 70:30) for produce cookie. The result showed that the increasing of GBR flour decreased the hardness value and the hedonic score of all attribute resulting in brittleness product. Soaking PGBR flour in water at 50 deg C before produce cookie with pineapple filling reduced brittleness of product. The optimal condition to produce crust of cookie was the formula containing PGBR flour at soaking time for 72 hr. and ratio of PGBR flour to wheat flour at 60:40. The hardness and a sub(w) of cookie with pineapple filling were 18.49 N and 0.45, respectively. The overall liking was rated at like moderately (7.2).
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