Utilization of green milk brown rice flour to substitute wheat flour in tuiles

Abstract

Presently, greater consumers pay their attention to Western desserts, increasing the popularity of bakery. This is true for Tuile, which is one of bakery types that is different from the general cookie as it had thinner plate than other cookies. So, it is popular for consuming with tea or coffee. Its ingredients are all-purpose wheat flour, egg white, icing sugar, vanilla and butter. The authors of this special project wish to increase income for organic green milk rice farmers by using organic green milk rice flour as substitute for wheat flour in cooking Tuile and to add nutritional value for the product because organic green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly accepted was studied by sensory evaluation in terms of appearance, color, flavor, taste, texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80 instructors and students in Food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different level of content of organic green milk rice flour as substitute for wheat flour in Tuile. The results of studying the utilization of organic green milk rice flour as substitute for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic green milk rice flour content as substitute for wheat flour in terms of color, flavor, taste and overall preference with mean scores of 8.00, 8.03, 8.05 and 8.13. When ANOVA and statistical comparison were considered, there were the differences in appearance, color, flavor, taste, texture, and overall preference (crispness) with a confidence level of 95%.