การใช้แป้งข้าวหอมมะลิท่อนทดแทนแป้งสาลีในผลิตภัณฑ์บราวนี่กรอบ: คุณภาพ เนื้อสัมผัสและองค์ประกอบทางเคมี

Abstract

The objective of this research was to study the physical characteristics and chemical compositions of rice flour from broken Jasmine rice. The cloudy white flour was obtained from broken Jasmine rice, in which carbohydrate (80.03%), protein (8.19%), fat (0.38%) and fiber (6.55%) were observed as the components. The effect of wheat flour substituted to rice flour from broken Jasmine rice (0, 25, 50, 75 and 100% wheat flour) on Brownie Crisps properties including crispness, color and chemical compositions were also investigated. The results reveal that wheat flour substituted with 100% rice flour from broken Jasmine rice exhibited the highest value of crispness (447+0.11 g), in which this value increased to 117% comparing to control (206+0.21g).  The instrumental color and chemical compositions of Brownie Crisps were different from the control (P<0.05). Products with brighter color were found when the substitution percentage was increased. Furthermore, the increasing of percentage of substitution result related to the amount of crude fiber while the amount of protein is decreased. Therefore, the usage of jasmine rice flour from broken rice to replace wheat flour in crispy brownie products are suggested as an alternative baked for healthy food products. Importantly, this study has provided valuable information on a potentially way to high value-added of broken rice.