Using tubtim chumphae brown rice flour substitute rice flour in khanom raerai

Abstract

The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0%, 40%, 50%, and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance, color, odor, texture, and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The data was verified by mean, Analysis of Variance (ANOVA), and then compared the mean difference at a 0.05 confidence level by using Duncan's New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour, tapioca flour, arrowroot flour, soybean oil, and water was 27.25%, 1.63%, 1.63%, 4.09%, and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance, color, odor, texture, and overall preference. The mean values were 7.80, 7.40, 7.27, 7.67, and 7.93, respectively, at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai, it was found that the tasters accepted 40% by weight of rice flour in terms of appearance, color, odor, texture, and overall preferences. The mean values were 8.60, 8.20, 8.40, 8.33, and 8.67, respectively, at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore, the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study.