Using the riceberry flour to replace wheat flour in kanhom saleetip

Abstract

The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance, color, odor, taste, texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality 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 mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance, color and overall in the high level. But odor, taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance, color, flavor, taste, texture (soft) and Overall at confident level (p≤0.05).