Using of Sacha inchi Flour as a Butter Substitute in Biscuits
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Abstract
The purpose of this research was to developed Sacha Inchi products in Nong Ong, U Thong District, Suphan Buri province. Sacha Inchi flour was used as a substitute for animal-derived butter to develop biscuits products. The study found that Microwave-roasted Sacha Inchi were able to be ground into Sacha Inchi flour with suitable physical and chemical properties to develop biscuits than roasted Sacha Inchi. There were four different formulations of Sacha Inchi flour 0%, 15%, 25 and 35%. It was found that biscuit products using 25% Sacha Inchi flour instead of wheat flour and butter could be formed into pastry sheets. The protein fat and carbohydrate contents were 16.53, 23.59 and 2.60 percent, respectively. The total phenolic compounds were 20.34 mgGAE/100 g, which was significantly different from the control. The storage conditions were studied for 1, 2 and 3 months at 4 °C and room temperature. Two types of packaging were used: laminated bags and cans. It was found that they could be stored for at least 3 months under normal atmosphere at 4⁰C in laminated bags. The moisture content of biscuits products is 1-2 %, which is lower than the moisture content that causes biscuits to lose their crispness, which is 7%. It was found that the microorganisms were in the microbiological standard of the cereal snacks. (Thai Industrial Standards Institute, 1998), which requires the total microbial count not to exceed 104 colony per 1 g sample or 4 log10 CFU/g.
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