Effect of Substitution of Wheat Flour with Germinated Brown Rice Flour on Physicochemical and Sensory Qualities in Cracker Products

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ญาธิปกร ธีระภัทรพลชัย


This research focused on the cracker produced from germinated brown rice flour by studying the volume of germinated brown rice flour applied in the formula at the level of 0%, 20%, 25%, and 30% of the weight of wheat flour. It was found that the formula suitable for the production of cracker from germinated brown rice flour consists of germinated brown rice flour (12.76%), wheat flour (38.27%), salt (0.61%), sugar (5.10%), shortening (10.20%), butter (10.20%), water (22.45%), and baking powder (0.41%). The germinated brown rice grains soaked in the water for 72 hours could yield the GABA at 1.89 mg/100 g, the highest volume of reducing sugar of 505.0 mg of glucose per 100 g of sample, and the lowest viscosity. The most suitable formula accepted by the panelist was the mixture between the germinated brown rice flour and wheat flour at the ratio of 25:75 which yielded the highest score. The sensory evaluation revealed that the cracker produced from germinated brown rice yielded a moderate liking score. The physicochemical characteristic of such cracker indicated the L*, a*, and b* of 62.62, 8.57, and 30.16 respectively where the aw value of 0.142, moisture of 7.95%, fat of 26.48%, protein of 1.07%, ash of 1.09%, reducing sugar of 287.2 mg/100 g, and GABA of 1.04 mg/100 g were obtained.

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