Effect of Partial Substitution of Wheat Flour with Riceberry Flour in Mulberry Jam Scone Product
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Abstract
The objective of this research is to develop an appropriate formula for producing scones from riceberry flour and mulberry jam to be acceptable to consumers by studying the ratio of rice berry flour to wheat flour in scone products at four levels of 20:80, 30:70, 40:60 and 50:50 percent of the wheat flour weight. It was found that increasing the amount of riceberry flour as a result will increase the textural hardness of the scone while increasesing the amount of wheat flour, the hardness of the product decreases. The scone product with a ratio of riceberry flour to wheat flour of 40:60 percent received the highest liking score from consumers. It was at the moderate level (7.90). The Just about right test result of scones from riceberry flour with mulberry jam revealed that all of sensory attributes are just about right (>70 %). From the test of consumer acceptance of the developed product, it was found that the majority of consumers accepted the developed product at 99.00 %. Therefore, the scone product from riceberry flour and mulberry jam was an acceptable choice for consumers who concern about their health.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
สงวนสิทธิ์ โดย สถาบันการอาชีวศึกษาภาคตะวันออกเฉียงเหนือ 1
306 หมู่ 5 ถนนมิตรภาพ หนองคาย-อุดรธานี ตำบลโพธิ์ชัย อำเภอเมืองหนองคาย จังหวัดหนองคาย 43000
โทร 0-4241-1445,0-4241-1447
ISSN : 3027-6861 (print) ISSN : 3027-687X (online)
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