การใช้แป้งข้าวกล้องสังข์หยดทดแทนแป้งสาลีในผลิตภัณฑ์เพสตรี้ชูโรส

  • Nanthaporn Jansama
Keywords: Sangyod Brown Rice Flour, Churros Pastry, Sensory Evaluation, Nutrition Value

Abstract

Sangyod rice is one of regional specialty and traditional rice varieties of Thailand. High nutritional content found in Sangyod rice can be used to create the health value-added food products. The objectives of this research were to study the suitable amount of Sangyod brown rice flour substituting with wheat flour in churros pastry and to determine nutrition value of churros pastry with Sangyod brown rice flour. Sensory evaluation (n=30) using 9-point hedonic scaling was applied to investigate in term of color, odor, taste, texture, overall liking and descriptive sensory test. The result illustrated that the crust of churros pastry with substitution of 75% Sangyod brown rice flour had light brown-red color and the crumb of it had yellow-red color. This churros pastry had a hard crispy crust and soft crumb. All sensory attributes were in range of slightly like (6.2-6.6 scores) and were not significantly different (p>0.05) from the control (100% wheat flour). The nutrition value result of the churros pastry with Sangyod brown rice flour showed it had fiber, phosphorus and niacin more than the control. This research proposes the potentiality of Sangyod rice processing as flour mixed in fired dough product due to alternative way for health-conscious consumers.

Published
2018-07-29
How to Cite
Jansama, N. (2018). การใช้แป้งข้าวกล้องสังข์หยดทดแทนแป้งสาลีในผลิตภัณฑ์เพสตรี้ชูโรส. Science Journal Chandrakasem Rajabhat University, 28(4), 6. Retrieved from http://www.sci.chandra.ac.th/journal/index.php/stJn/article/view/30