Using the riceberry flour to replace wheat flour in kanom sa-lee

Abstract

The purpose of this Study is basic recipes of Kanom Sa-lee and to Study the amount Ricrberry Flour to substitute Wheat Flour in Kanom Sa-lee There were 4 level of the amount of 0% 20% 30% and 40% Randomized Complete Block Design,(RCBD) Kanom Sa-lee's quality was assessed by the favorableness of Appearance, Color, Odor, Taste, Texture (Light, velvety) and overall Score Using 9-Point Hedonic Scale Kanom Sa-lee'squality was evaluated by 80 gourmets Analysis of Variance(ANOVA) and Duncan's New Multiple Range Test (DMRT) were used compare the different means. The results found that most of the gourmets like the level of 30% the average preferences of Kanum Sa-lee's Appearance, Texture and overall Scores are in the high level and Color, Odor, and Taste Scores are in the moderate level The results Showed that Appearance,Color,Taste,Texture and overall preference is Statistically significant at the 0.05 but Odor is not Statistically significant at the 0.05