| dc.description.abstract | The study aimed to :1) create a standard formula for frozen rice berry
flour Khnom Tien, 2) study the defrosting process using a microwave, and 3) evaluate
consumers’ acceptance. The physical properties, sensory evaluation, chemical
composition, and microbiological quality were studied. To create the formula substitution
of riceberry flour for sticky rice flour at 20, 30, and 40% weight per weight were used and
studied. It was found that Khnom Tien with 20% of rice berry flour in substitution for sticky
rice flour was accepted most on appearance, smell, taste and overall appearance, but
texture (stickiness) was accepted at “a little level,”. To improve the texture, arrowroot flour
was added to increase amylopectin. The result showed that the addition of 7.5% arrowroot
flour for the total flour weight was most accepted in all aspects. The results of the physical
quality analysis indicated that the stickiness value was to that of the basic formula. The
standard formula of riceberry Khnom Tien contained 80% sticky- rice flour, 20 % of rice
berry flour to sticky- rice flour (w/w), 7.5% of arrowroot flour to the total flour weight(sticky
rice flour and riceberry flour weight),500g palm sugar, and 800g Gnaphalium affine juice. Microwaving at 600 watts for 2 minutes or at 800 watts for 1.30 minutes could be used in
defrosting Khnom Tien. The product could be kept for 60 days at -18 ºc; none of the
microorganism, yeast or mold was found. One hundred grams of the product provided
249.4kcal energy, 5.17g carbohydrate, 1.12 fat, 3.66g protein, 0.41g fiber, and 0.81mg
anthocyanin. The consumers accepted the product at “much” and “moderate” levels; 95%
of them were interested in buying the product sold in a department store/ supermarket at
36 baht for one plastic box containing 4 pieces of Khnom Tien. | en_US |
