A study of the riceberry flour subsitiuting for wheat flour in krongKrangKrob

Abstract

The purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0%, 5%, 10% and 15% Randomized by using Complete Block Design, (RCBD) Khanom KrongKrangKrob quality was assessad by the favorableness of appear, color, flaver, taste, texture and overall scores using 9-Point Hedonic Scale. Khanom KrongKrangKrob quality was evaluated by 80 gourmets. Analysis Variance (ANOVA) and Dancan’s New Multiple Range Test (DMRT) were used compare the different means. The result found that most of the gourmets like the level of 10%. The Average preferences of Khanom KrongKrangKrob appear, color, flaver, taste, texture and overall scores are in the moderate level. The resalt showed that the average preferable score of appear, color, flaver, teste, texture and overall scores. Were statisticall at significant different at the confident level (p≤0.05).