JELLOSE AS BINDER FOR THIN-CRISPY CRACKER FROM BLACK GLUTIOUS FLOUR USING MICROWAVE TECHNIQUE

Abstract

This project aims to find the condition of electric power on the qualities of black glutinous rice (BGR) gluten free cracker with microwave technique and using jellose as binder. The experimental design to optimize the electric power on the qualities of BGR gluten free cracker using household microwave oven at 2450 MHz was used. In the experiment, the experimental units were set 2X3 in factorial in completely randomized designs, there were electric power which was divided to 2 levels (450 watt and 600 watt) and heating time in 3 levels were 3, 3.5 and 4 minutes. The results revealed that electric power at 600watt for 4 minutes was the optimum condition for baking cracker. The optimization level of jellose as binder in BGR gluten free cracker were also studied in completely randomized design with 3 levels was 1 ,1.5 and 2% (%w/w) based on BGR gluten free flour. Measurement physical characteristics and sensory evaluation of BGR gluten free cracker were done. After tested by 9-points hedonic scales and just about right (JAR), the results of overall acceptance were shown that ready-to eat BGR gluten free cracker (expansion ratio 22.71±1.59%, hardness 1979.27±279.97g. force) using jellose1.5% (%w/w) based on BGR flour as binder baked from raw sheeted BGR gluten free cracker thickness 1.53±0.02 mm. was accepted in all attributes. Moreover, the BGR gluten free cracker was also sensory tested comparing with wheat gluten cracker which baked in the same method with microwave oven (600 watt, 4 minutes) by 9-points hedonic scale with untrained 50 panelists, the acceptable BGR gluten free cracker was reached by 98% of panelists.