The Substitution of Wheat Flour with Red Jasmine Rice Flour in Savory Crispy Snack (Krob Khem)

Abstract

The objectives of this research were (1) to study the quantity of red  jasmine rice flour which substitute wheat flour, (2) to calculate the nutritional value, (3) to study the consumer acceptance and (4) to calculate the production cost of Krob Khem substituted wheat flour with red jasmine rice flour. The red jasmine rice flour was substituted wheat flour at the level of 15%, 30% and 45% of total wheat flour weight. The results showed that increasing the red jasmine rice flour substitution levels caused darker violet and increased the hardness. Sensory evaluation by 50 panelists with 9-point hedonic scales showed that Krob Khem which substituted with red jasmine rice flour at 30% had liking score in appearance, color, and crispness higher than the others with moderate liking score (p≤0.05). The color of this developed product indicated that the values of lightness (L*), redness (a*)

and yellowness (b*) were 50.03, 8.83 and 15.13, respectively. In addition, the hardness value of this product was 63.82 N. The suitable formula of Krob Khem was composed of 42.80% all-purpose flour, 18.35% red jasmine rice flour, 19.57% coconut milk, 12.23% egg, 2.45% limewater, 0.20% salt and 4.40% vegetable oil. For the glaze was composed of 53.69% sugar, 20.13% water, 5.38% fish sauce, 1.34% salt, 1.34% coriander root, 6.71% garlic, 1.34% pepper and 10.07% vegetable oil. The nutritional value of this product (100g) composed with moisture, protein, fat, carbohydrate, ash and fiber 35.79, 6.56, 6.63, 45.38, 5.19 and 2.81 g, respectively. And the calculated total calorie of product (100 g) was 267.43 Kcal. 120 consumers accepted this product which equal to 98.33% and 95% of them decided to buy it. Besides, its production cost was 10.78 baht per 120 g.