Utilization of riceberry rice in Chinese pastry (Kha-Nom Pia Kularb) filled with bean and Gac fruit pulp

Abstract

This research aims to develop Chinese Pastry (Kha-Nom Pia Kularb) for new and value added food product by prototype was studied. The mostly accepted of Chinese pastry consisted of Multi-purpose wheat flour, wheat flour, sugar, fresh water, vegetable oil, and salt. (95, 190, 60, 110, 75 and 3 g, respectively). The panelist accepted formula containing the appearance, color, smell, flavor, softness and overall liking were 7.63±0.92, 7.80±0.80, 7.55±0.93 7.63±0.89, 7.83±0.91 and 7.87±0.86, respectively. Four different levels of Riceberry flour (15, 30, 45 and 60%) were replaced in wheat flour. Replacement wheat flour with 45% Riceberry flour was optimal in Chinese pastry. The accepted consisted of appearance, color, smell, flavor, softness and overall liking with the mean scores of 7.34±0.93, 7.50±0.88, 7.52±0.93, 7.50±0.99, 7.50±0.78 and 7.72±0.88, respectively.  Then, bean filling to enrich gac pulp was investigated.  The panelist mostly accepted that bean filling containing green beans, coconut milk, sugar and salt (375, 500, 350 and 5 g, respectively). The mean scores of appearance, color, smell, flavor, softness and overall liking were 7.56±0.92, 7.60±0.78, 7.66±0.89, 7.74±0.94, 7.70±0.83 and 7.70±0.68, respectively and it found that 15% gac pulp was a suitable to enrich in bean filling that the highest accepted overall liking was 7.86±0.80 scores.