Study of the Appropriate Amount of RD43 Rice Flour and Piper sarmentosum Roxb. Leaves in Krong Krang Krob Product

Abstract

The research aims to use RD43 rice flour and betel leaves as ingredients in Krong Krang Krob product. The appropriate amount of RD43 rice flour in the Krong Krang Krob was studied by replacing wheat flour with RD43 rice flour in ratios of 25%, 50%, 75%, and 100%. Then, the quality of the resulted product was evaluated through sensory testing using a 9-point hedonic scale and physical quality assessment, including hardness and color. It was found that at 0%, 25% and 50% replacement received the highest preference score of 7.03, a hardness of 1929.71 g force, and color values of L* 63.62, a* 8.77, and b* 28.22. Subsequently, the nutritional value was enhanced by adding dried betel leaves at 2.5%, 5.0%, and 7.5%. The most preferred quantity that was not discernibly different from the standard formula was the product with 5.0% betel leaf. It received an overall liking score of 7.15, hardness of 1712 g force, and color values of L* 37.45, a* -0.43, and b* -0.43. It was greenish-brown in color. The study suggests that RD43 rice flour can be used to substitute wheat flour in the Krong Krang Krob products.