Product development of bread spread from broken riceberry rice with quinoa

Abstract

This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When improving spreading characteristics on the bread by using different levels of corn starch in 3 levels Include 2, 3 and 4 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 3% at 7.98 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 23.19, 7.23 and 2.83 respectively while a viscosity of 96,436 cp. When Study the Increase nutrition by using quinoa in the product in 3 levels Include 1, 3 and 5 % From the results, Found that Sensory evaluation results (9 point-hedonic scale). recipe that highest score in terms of overall liking was the 5% at 8.14 points. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.32, 7.59 and 3.69 respectively with viscosity of 184,800 cp. In terms of chemical composition, it was found to consist of moisture, protein, fat, coarse fiber, ash and carbohydrates. 49.64, 3.83, 4.13, 1.81, 1.56 and 39.03 % respectively. When stored at temperature 4±1 ๐C 1 week found that Can be stored for 4 weeks to be safe for consumers According to (peanut butter community product standard)