Product Development of Wonton Sheet from RD43 Rice Flour

Abstract

The development of Wonton Sheet Products from RD43 Rice Flour aims to 1) study the appropriate amount of RD43 Rice Flour in the Wonton Sheet products and 2) study the effect of using hydrocolloids on the quality of RD43 Rice Flour Wonton Sheet. The study found that the optimal ratio of RD43 Rice Flour to replace wheat flour in Wonton Sheet is 50%, and the suitable hydrocolloids are 0.15% xanthan gum and 0.15% guar gum, with color values of L* 73.28, a* 2.36, and b* 20.68. The water activity (a_w) value is 0.94. Texture Properties of Wonton Sheet: Hardness (N) is 5,960 Springiness (N.s) is - 185.5, Adhesiveness is 50.7. Gumminess 4,858.0 and Chewiness 3,020.5, which differ from the basic Wonton Sheet formula, the Sensory evaluation of Wonton Sheet from RD43 Rice Flour replacing 50% of wheat flour and add xanthan gum and guar gum. Score of color, aroma, flavor, texture, and overall preference differed significantly from the basic Wonton Sheet formula at (p≤0.05).