การใช้แป้งข้าวสีนิลทดแทนแป้งสาลีในส่วนเปลือกของขนมเปี๊ยะกุหลาบ

Abstract

The objectives of this research were to study the effect of the substitution of Sinin rice flour to wheat flour in the crust of the flaky Chinese pastry (Kha-Nom Pia Kularb) on the physical quality, the chemical composition and the consumer acceptance of the developed product. The ratios of Sinin rice flour substituted for wheat flour (w/w) at 0:100 (control), 10:90, 20:80, 30:70 and 40:60 were studied. The results showed that increasing substitution levels caused darker purple, lower cohesiveness and more difficult for shaping. Additional, the higher level of substitution, the more decreased of product’s size, specific volume, and lightness (L*) of crust and filling. According to the texture profile analysis, when the ratio of Sinin rice flour in the product increased, the hardness, springiness and cohesiveness of the product decreased while the chewiness increased. Sensory quality evaluated with 9-point hedonic scale by 55 panelists. The crust of product which was formulated using a ratio of Sinin rice flour: wheat flour at 20:80 had liking score higher than the others with moderate liking score. Analysis of chemical compositions (100 g product) showed that the contents of moisture, protein, fat, ash, carbohydrate and dietary fiber as 16.37, 7.09, 26.30, 0.62, 49.62 and 2.27 g, respectively. The total calorie was calculated as 463.54 Kcal/100 g. Furthermore, this product provided anthocyanin 6.5 mg/100 g (dry basis). Moreover, consumer acceptance test with 120 consumers revealed that the overall liking of this product was like highly and 98.0% of consumers accept it, besides, 96.7% of them decided to buy it.