Development of Sangyod Rice (Oryza sativa L.) Cracker

Abstract

This study aimed to develop Kanom Krobkem added Germinated Sangyod brown rice known as GABA rice. The researcher studied from existing knowledge, published papers, articles, and textbook to designate the authentic recipe of Kanom Krobkem with different quantities of  GABA rice (50, 75 and 100 percent). Then, preferences were evaluated by 9-point hedonic scale. ANOVA was used to test the mean difference via Duncan’s New Multiple Rang Test (DMRT) with the statistical significance of .05. Results showed that Kanom Krobkem with 100% of GABA was the most preferable among 50 students by the mean score of appearance, color, texture, and overall (7.53, 7.62, 7.67, 8.02, 7.79, 7.91, and 7.63 respectively). The result from 100 customers showed the high score of satisfaction (7.75). In addition, the high preference towards appearance, color, fragrance, texture, and overall were found (7.5, 7.6, 7.6, 8.0, 7.7, and 7.9 respectively) The product benefit examination penetrated that Kanom Krobkem with 100% of GABA (100 grams) were rich of nutrition; 348.7 kilocalories, protein (7.4 g), fat (2.45 g), fiber (3 g), calcium (56.76 mg), niacin (1.06 ml), vitamin B1 (0.26 mg) and vitamin B2 (0.26 mg).