Development of glossy sticky rice with water extract from sappan wood

Abstract

The development of glass glutinous rice from Fang aimed to develop a product of glass glutinous rice from Fang and to study the sensory acceptance of consumers towards the product of glutinous rice from Fang. In doing so, the concentration ratio of Fang water in glass glutinous rice products was studied. The result indicated that concentration ratio of Fang water was at 4 levels, 10%, 30, 50 and 70 percent, respectively. After studying the sensory acceptance of consumers towards 4 suitable formulas of Kaew Fang glutinous rice, the result indicated that the recipe 2 (Steamed glutinous rice soaked in 30 percent Fang water, 200 g., 150 ml. of coconut milk, 60 g of sugar, 1.25 grams of salt, 12 ml of lime water and 150 ml of pandan juice). The recipe 2 indicated the highest scores on the sensory acceptance of consumers in terms of overall preference, taste, appearance, color, smell and texture, representing 8.36 8.30 8.28 8.06 7.06 and 7.58, respectively.