Product Development of Snack from Black Glutinous Rice (Oryza sativa L.) cv. Leum Phua

Abstract

The objective of this research was to develop snack product from black glutinous rice strain of Leum Phua. The appropriate proportion of white glutinous and black glutinous strain of Leum Phua for produce snack was 80:20 because the panelists gave the significantly higher hedonic scores of color, crispness, hardness, adhesiveness and overall liking. The study on the types and amount of seasoning showed that snack seasoned with 8% cheese flavor had the significantly higher score of overall liking. The snack made from 80:20 white glutinous and black glutinous strain of Leum Phua seasoned with 8% cheese flavor contained moisture, fat, protein, crude fiber, ash and carbohydrate contents were 3.22, 2.02, 6.56, 0.21, 2.85 and 85.14% respectively, 1.77 expansion ratio and 0.35 a_w . Studies of the changes in the color and texture every two weeks for eight weeks were analyzed after storage in aluminium foil bag in room temperature. The results showed that storage time was not significantly affected on color quality (L* a* b*) and were not affected on hardness and fracturability of product (p>0.05).