Supplementea of red hawm rice in khanom lod – chong – singapore

Abstract

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance, color, flavor, taste, texture, and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test, DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance, flavor, taste, texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance, color. flavor, taste, texture, and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ), the reduction was 30% lower than the control formula When Adding red jasmine tice, the color would be concentrated. The value of a * , the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula, The value of b *, when the amount of jasmine rice in the Cendol was increased by 30%, the b * value decreased because of the high amount of anthocyanin, resulting in lower b * Anthocyanin was a water-soluble pigment, and was a naturally coloring substance. When analyzing the chemical composition, control formula, and the formula of adding quantity of red jasmine rice in the Cendol with 30%t, the Cendol contained mare nutrients, protein, fat, ash, fiber and carbohydrates. The average was 0.46, 0.68, 0.12, 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).