Chor Muang substituted rice flour with riceberry flour

Abstract

The objective of this research was to development Chor Muang substituted with riceberry flour. The research studied 3 standard recipes, (1) School of Culinary Arts, Suan Dusit University; (2) Junthon Tasanon; (3) Sangdad publishing, using 9-point hedonic scale for sensory evaluation of color, flavor, taste, texture, and overall acceptance. It was found that the recipe of School of Culinary Arts, Suan Dusit University (2015) had the best scores. Next, this research studied the optimization of substitution rice flour with riceberry flour at 3 levels of 25, 50 and 75%. It was found that the Chor Muang substituted with 25% riceberry flour received the best scores. A consumer test was used to evaluate using 50 panelists and it was found that product was accepted by panelists and the overall liking point was 7.4 point. Therefore, it can be used as a guideline for recipe development of Thai food for variety, interesting and nutrition value added.