| dc.description.abstract | The objectives of this study were 1) to study the basic recipe of Khanom Raerai
and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown
rice flour in Khanom Raerai at four different levels of 0%, 40%, 50%, and 60% by total
rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality
in terms of appearance, color, odor, texture, and overall preference using a 9-Point
Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition
Program, Faculty of Home Economics Technology, Rajamangala University of Technology
Phra Nakhon. The data was verified by mean, Analysis of Variance (ANOVA), and then
compared the mean difference at a 0.05 confidence level by using Duncan's New Multiple
Range Test (DMRT) method. The results were analyzed by a computer software program.
The results found that 1) the basic Khanom Raerai recipe made from rice flour,
tapioca flour, arrowroot flour, soybean oil, and water was 27.25%, 1.63%, 1.63%, 4.09%,
and 65.40% by total ingredients weight. The tasters verified the sensory quality in
appearance, color, odor, texture, and overall preference. The mean values were 7.80,
7.40, 7.27, 7.67, and 7.93, respectively, at a moderate level of liking. The results found
that almost all sensory aspects were significantly different at the 0.05 level except for
color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice
flour in Khanom Raerai, it was found that the tasters accepted 40% by weight of rice flour
in terms of appearance, color, odor, texture, and overall preferences. The mean values
were 8.60, 8.20, 8.40, 8.33, and 8.67, respectively, at the level of liking the most. The
sensory results found that all sensory characteristics were not different at the 0.05 level.
Therefore, the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes
for rice flour at the 40% level as the formula accepted in this study. | en_US |
