| dc.description.abstract | Presently, greater consumers pay their attention to Western desserts, increasing
the popularity of bakery. This is true for Tuile, which is one of bakery types that is different
from the general cookie as it had thinner plate than other cookies. So, it is popular for
consuming with tea or coffee. Its ingredients are all-purpose wheat flour, egg white, icing
sugar, vanilla and butter. The authors of this special project wish to increase income for
organic green milk rice farmers by using organic green milk rice flour as substitute for
wheat flour in cooking Tuile and to add nutritional value for the product because organic
green milk rice contains anthocyanin as nutraceutical. Basic formula that is mostly
accepted was studied by sensory evaluation in terms of appearance, color, flavor, taste,
texture and overall preference using 9 - Point Hedonic Scale. The tasters were 80
instructors and students in Food and Nutrition, Faculty of Home Economics Technology,
Rajamangala University of Technology Phra Nakhon. The researcher’ s studied different
level of content of organic green milk rice flour as substitute for wheat flour in Tuile.
The results of studying the utilization of organic green milk rice flour as substitute
for wheat flour in cooking Tuile showed that tasters accepted Tuile using 25% organic
green milk rice flour content as substitute for wheat flour in terms of color, flavor, taste
and overall preference with mean scores of 8.00, 8.03, 8.05 and 8.13. When ANOVA and
statistical comparison were considered, there were the differences in appearance, color,
flavor, taste, texture, and overall preference (crispness) with a confidence level of 95%. | en_US |
