Development of food from children made of broken milled rice for wheat allergy

Abstract

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days, and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture, protein, fat, ash, coarse fiber and carbohydrate content, And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice, Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice, Rice, Rice, Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05), possibly due to broken rice Rice berries are dark purple. Crepes, rice, broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1, 1.5 and 2 percent by weight, the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes, rice, broken rice, baking berries on volume increased from 1.5 to 2% of tests, consumers found that consumers are women, the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6, packed in bags, foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7, the ratio of flour rice Berry: corn starch, cream filling from broken rice mite's Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news, but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days, then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal, as scores of color, flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .