Effect of partial substitution of wheat flour with rice flour and modified rice flour in crisp coconut slices (sali krob)

Abstract

The objective of this research was to study an effect of partial substitution of wheat flour with modified rice flour - khao tah haeng 17 (KTH17-RF) in crisp coconut slices (sali krob) on physicochemical and sensory (9 point Hedonic scaling) qualities. First, substitution level was studied at 3 levels of 0 (control), 20 and 40%. The results showed that lightness (L*) and redness (a*) decreased and yellowness (b*), hardness and a_w increased when increasing KTH17-RF ratio. For sensory quality, it was showed that texture and overall acceptance scores increased when increasing KTH17-RF ratio. The 40% substitution level was used in a next experiment. The partial substitution of wheat flour with modified KTH17-RF, using heat and moist treatment at 40%, was studied and it was found that it could improve the hardness of product and had the highest liking score. Nutrition of developed product (1 serving size: 3 pieces) had 240 kcal. Microbial count of product followed a Thai community product standard: Thai desserts (TCPS.1/2009)