Product development of thong pub incorporated with brown riceberry flour

Abstract

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance, color, aroma, taste, texture and overall satisfaction. The testers most satisfied the first recipe in all aspects, of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams, wheat flour 110 grams, tapioca flour 220 grams, sugar 235 grams, baking powder 1 gram, salt 2 grams, black sesame seeds 10 grams, coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories, protein 5.76 grams, fat 12.85 grams, carbohydrate 77.49 grams, dietary fiber 0.87 grams, and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate "very like" to "like moderately". Customer acceptance study show that most testers accept it because of its appearance, color, aroma, taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.