Effect of ingredients on the quality of daifuku from germinated glutinous brown rice flour
2011
Chanidda Wongbasg(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Objective of this study was to determine the optimal ratio of ingredients to produce Daifuku from germinated glutinous brown rice flour (GGBRF) with mungbean paste filling. The 3*3 full factorial arrangement in CRD was used to study the effect of ratios of GGBRF and tapioca starch (100:0, 80:20 and 60:40) and ratios of mixed flour and water (100:0, 80:20 and 60:40) on the quality of product. The result showed that product's hardness significantly decreased but product's adhesiveness significantly increased with increasing of GGBRF and water content. The liking scores were employed by response surface methodology and the result showed that the optimal amount of GGBRF and water was 60-64 g and 91-102 g with 100 g of mixed flour, respectively.
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Эту запись предоставил Kasetsart University