Development of Kanom Ar-lua Products from Riceberry Flour
Abstract
This research aims to develop Kanom Ar-Lua products from riceberry flour. Main ingredients
of the selected formulation of Kanom Ar-Lua products from riceberry flour contained 5.51% of wheat flour, 0.2%
of tapioca flour, 2% of mung bean flour, 40% of sugar and 52.29% of coconut milk. Study the effect of wheat flour substitution with dry-milled and pre-gelatinized riceberry flour at the level of 25% and 50%, respectively
by evaluating physical properties and sensory acceptance of Kanom Ar-Lua products. The appearance of each Kanom Ar-Lua product was found to be a pear-shaped peak, dried sugar crust and brittle, sticky crumb, aroma of rice and naturally color of riceberry rice. The results of texture analysis showed that Kanom Ar-Lua with
pre-gelatinized riceberry flour substitution was significantly higher hardness than Kanom Ar-Lua with dry-milled riceberry flour (p≤0.05). The sensory evaluation showed that the panelist liking scores of appearance,
aroma of rice, taste, texture and overall liking on Khanom Ar-Lua products from riceberry flour were in the range
of “like slightly” to “like moderately”. The overall liking scores of Kanom Ar-Lua with 50% of dry-milled and 25%
of pre-gelatinized riceberry flour substitution had higher than other formulas (p≤0.05). For consumer acceptability test using 100 consumers revealed that all of them (100%) accepted Kanom Ar-Lua products from riceberry flour. The overall liking score of Kanom Ar-Lua with 50% of dry-milled riceberry flour was 7.06 scores (p≤0.05).
Keywords : Kanom Ar-lua, dry-milled riceberry flour, pre-gelatinized riceberry flour
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