Development of pre-mix instant Chor-Muang flour from Riceberry flour and Leum Pua glutinous rice flour

Abstract

The objective of this study is to inspect the basic formulas of Chor-Muang pre-mix flour using the substitution of rice flour and general glutinous rice flour with riceberry flour and Leum Pua glutinous rice flour, The substitute of fal in the formulation with coconut milk powder was also investigated. In additien, the qualifies of Chor-Muang prepared from premix flour were evaluated. It was found that the highest acceptable score was observed in the formula 2 .The suitable content of coconut milk powder was 27.78 and the color, aroma, taste, texture, overall acceptability score were 7.22, 6.98, 7,40, 7.36, 7.02, and 7.48 respectively. For the semi-instant flour for Chor-Muang in the study, analyzed for the substance-quality in the product, it was affirmed that all no microorganisms were found, water activity (aw) value was 0.47, the moisture content of 7.73 percent and the ash quantity of 0.15 percent were found.