Development of Khanom Arlua Product using Wheat Flour Partially Substituted with Tubtim Chumphae Rice Flour

Abstract

The objective of this research was to increase the value of Tubtim Chumphae rice flour obtained from the remaining broken rice after polishing it into Khanom Arlua products. The basic recipe for making Khanom Arlua was 30% wheat flour, 20% sugar, and 50% coconut milk. The ratio of wheat flour that was partially substituted with Tubtim Chumphae rice flour were varied and compared. The appropriate recipe for Khanom Arlua was the ratio of Tubtim Chumphae rice flour to substitute 50% (w/w) of wheat flour. The results of chemical, physical, and sensory evaluation found that the appropriate recipe for Khanom Arlua contained 50% Tubtim Chumphae rice flour, 20% wheat flour, 15% sugar, and 15% coconut milk. The liking scores of appearances (7.03 ± 0.76), color (6.95 ± 0.91), and overall liking (5.87 ± 0.9) were the highest. The *L, a*, b*, C* and hº values were 29.57 ± 0.49, 6.75 ± 0.18, 13.22 ± 0.55, 15.05 ± 0.55, and 61.45 ± 0.55 respectively. The moisture content and a_w values were 4.09±0.54% and 0.68±0.02 respectively. The results from texture analysis were statistically different (p ≤ 0.05) from the product made with control recipe. The appropriate recipe of Khanom Arlua (100 grams) provided 64.74 grams of carbohydrates, 4.61 grams of protein, 8.86 grams of total fat, and 357 kilocalories of total energy. The Khanom Arlua product using Wheat flour partially substituted with Tubtim Chumphae rice flour could be suitable for health-conscious consumers due to its low fat and free of cholesterol. The results from this research could be applied to food entrepreneurs for commercial use.