Product development of frozen Kanomchan from colored rice flour

Abstract

The objective of this research was to compare the quality of Kanomchan which replace rice flour with Homnil rice flour, Riceberry rice flour, and Sangyod rice flour and to study the quantity of modified starches used in frozen Kanomchan products. Sensory evaluation of 30 panelists using 9 points Hedonic Scale. It was found that the panelist preferred Kanomchan that was made from Sangyod rice rather than the Kanomchan made from Riceberry rice flour and Homnil rice flour (p≤0.05). In the recipe of Kanomchan consist of 40.98% coconut milk, 37.30% flour, 10.65% cassava starch, 9.02% cassava starch and 2.05% rice flour. Then using Sangyod rice flour in Kanomchan products to study modified starches suitable quantity for frozen Kanomchan products by three standards. Constitute, 1% 3% and 4% by replacing of cassava starch. And compared with base recipe, that not add modified starches. Then Kanomchan was freeze at -18 °c for three days. Before defrost with microwave and heated with 640 watts of microwave power for 2 minutes. The result found that frozen Kanomchan product which adding 3% modified starch had the most sensory points in every attributes. Except taste score, texture (toughness) and overall score more than non-modified starches recipe (p>0.05). Then study three types of hydrocolloids. (guar gum, gum Arabic and carrageenan) for develop quality of frozen kanomchan products by add hydrocolloids 0.1% for amount starches in frozen kanomchan products that using. Then freeze at -18 °c and reheat with microwave which had 640 watts of microwave power for 2 minutes. The result is guar gum had the most of linking points, good texture that suitable with frozen Kanomchan products than caragenan and gum arabic. Results of the selection of the pattern of Kanomchan in packaging. By all experts, choose a rose mold. and the packaging style numbrr 1, with the accompanying reasons, name and the product brand prominently easy to remember, beautiful colors, look appetizing and linked the Thai dessert.