| dc.description.abstract | The research was aimed to: 1) create a standard formula of
Sangyod brown-rice flour Thai Lodchong, 2) study the change during storage, and 3)
study the consumers’ acceptance. The physical properties, chemical composition,
sensory evaluation, and microbiological quality were determined. The study showed that
Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice
flour and 30% of arowroot flour for the total flour weight were used was most accepted in
all aspects. The product has a slight physical conversion at 7 °C for not longer than 48
hours. All the microorganisms, yeast and mold found were still safe for consumers, and
none of Escherichia coli was detected in the product. Nutritional analysis results
revealed that 100 grams of the product contained 78.64 kcal energy, 0.98 g protein,0.07
g fat, 18.03 g carbohydrate, dietary fiber 0.71 g, and 11.63 mg anthocyanin. For
consumers’ acceptance, it was found that the product was much accepted, and 99% of
the consumers were interested to buy the product at 22 bath per 180 ml cup. | en_US |
