Production of Pumpkin Snack Supplemented with Pre-Germinated Brown Rice Flour

Abstract

This research aimed to study the basic recipe of Pumpkin Snack. The Randomized Completely Block Design (RCBD) was used to evaluate the sensory property appearance, color, flavor, taste, texture and overall liking. 40-testers and 7-Point Hedonic Scale were used. The study found that the first basic recipe had the highest scores in overall satisfaction. The 3 ratios of Cassava Starch and Pre-Germinated Brown Rice flour were 40:60, 50:50 and 60:40. It was found that the 60:40 had the highest average scores. 3 Levels of Frying time at 180 degrees Celsius were 5, 10 and 15 seconds. It was found that frying 10 seconds had the highest average scores. Quality, color, texture (Crispness) and chemical composition were found that 9.11 N Brightness (L*) 36.70 Red (a*) 8.71 Yellow (b*) 33.71 aw 0.53 Moisture 0.72% Fat 7.30% Protein 9.51% Ash 7.05% Crude fiber 1.96% and Carbohydrates 73.42%. The production cost of Pumpkin and Pre-Germinated Brown Rice Snack is 100 Bahts per kilograms or 4 Bahts per serving.