Development of wide rice noodle substituted with Riceberry flour

Abstract

The purpose of this research were to study standard recipe of wide noodle and develop product of wide rice noodle substituted with Riceberry flour. This research chose one of the best recipes from 3 of them. Next, the chosen recipe was varied by substitute rice flour with Riceberry flour at 3 levels following 5% 10% and 15% wt/ wt of rice flour. Sensory test (5 attributes; color, smell, taste, texture and overall liking) was used to evaluate using 9 Point Hedonic Scale by 30 panelists. The result showed that 3^rd recipe (Manfa, 2006) has the highest scores. This recipe was used to study an optimization of Riceberry substitution 30 panelists. It was showed that 15% substitution product had the best liking scores.