Effect of Wheat Flour Substitution with Riceberry Flour on Qualities of Tart Product
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Abstract
This research aims to the study of effect of wheat flour substitution with riceberry flour on qualities of tart product. The basic tart product formula has the following ingredients: wheat flour 49%, sweetened condensed milk 6%, evaporated milk 5%, salted butter 32%, sugar 7%, and salt 1%. The basic tart formula was to study the wheat flour was replaced with riceberry flour in 4 labels 25%, 50%, 75%, and 100%. The physical quality and sensory quality were assessed in comparison with the control sample (Basic formula). Then the developed tart product was studied in chemical composition compared with the control sample. The study found that when the amount of riceberry flour increased, the L* value and b* value of the tart product decreased with statistical significance at the (p≤0.05) level, while a* value and hardness values increased with statistical significance at the (p≤0.05) level. Tart products that use 50% riceberry flour instead of wheat flour have the most suitable physical quality and sensory quality. That had L* = 33.28, a* = 5.62, b* = 8.15, and hardness = 12.68 N, and the average sensory quality at 7.55 was moderate liking. The 50% riceberry flour in tart product was studied for chemical composition and compared with the control sample. The developed tart product had the higher anthocyanin, moisture, fat, and fiber (p≤0.05). Carbohydrates, protein, and ash were lower (p≤0.05).
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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