Development of a Flavored Cookies Bar with Custard Dessert (Khanom Maw Kaeng) by Partially Substituting Wheat Flour with Sinlek Rice Flour

Abstract

The objective of this research was to develop flavored cookie bars with custard desserts (Khanom Maw Kaeng: KMK) by partially substituting wheat flour with Sinlek rice flour cultivated in Uttaradit Province.  The optimal recipe was selected by food experts and evaluated for physical, chemical, microbial qualities, and sensory tests. The results showed that cookie bars prepared by using KMK 60% (120 g) have more acceptance than KMK 30%, 40%, 50%, 70%, 80%, and 100% as control. The wheat flour partially substituted with Sinlek brown rice flour ratio at 20% (60 g) had higher consumer acceptance (7.62±1.31) than 35% and 50% but no statistical significance (P<0.05). The color of the cookie bar was L* (brightness) 56.15, a* (redness) 10.94, and b* (yellowness) 30.98. The hardness of the cookie bars is 81.67 N, respectively. The proximate analysis of the cookie bar had a moisture content of 4.26 g, protein of 15.89 g, fat of 28.11 g, carbohydrate of 56.97 g, ash of 1.77 g, and energy of 516.43 kcal per 100 g. The cookie bars were packed in polyethylene terephthalate (PET) jars with storage for at least 15 days and the developed cook bars did not detect microorganisms and followed the criteria for Thai Community Product Standards for cookies (TCPS.118/2546).