Production of Desum using Rice Flour Partial Substituted with Sangyod Rice Flour

Abstract

The proportion of flour, rice flour Sangyod to replace the volume left in good dessert. The objective to study the recipe standards by the appropriate recipe of good 3 recipes appropriate to test sensory quality 5 areas: color, odor, taste, texture and overall liking to test 60 people using questionnaires preference level 5 (5 points hedonic scale), good dessert left formula 3 has been established. Sensory color, odor, taste, texture and overall liking. More recipes good left Formula 2 and Formula 3, which has a djtterents.Significant at a confidence level of 95% (p <0.05) were the recipe, it's best left Formula 3 development as a proportion of the.  flour comes Sangyod Mix flour substitutes Confectionery products, has developed a good left Sangyod flour: Flour Formula 3 is 10: 90, 20: 80, 30:70 of the tested sensory quality showed that the ratio of flour Sangyod used. replacement of flour in a cake left in the ratio 20: 80 in color, odor, taste, have the highest scores possible. Can be developed into new products.