Development of Crepe Cake using Riceberry Rice Flour Instead of Wheat Flour

Main Article Content

ไชยสิทธิ์ พันธุ์ฟูจินดา

Abstract

The purpose of this research was to study the suitable formula of crepe cake by adding riceberry rice flour. The result indicated the elementary formula includes wheat flour, sugar, egg, milk, melt unsalted butter and whipping cream 112, 75, 240, 300, 75 and 400 gram respectively. The highest consumer acceptance of riceberry rice flour crepe cake not statistically different with product was adding 80 % riceberry rice flour. Brightness (L*) and hardness decreased (p ≤ 0.05) with riceberry flour. But did not affect the aw. The chemical quality of crepe cake with 80 % riceberry rice flour consistd of carbohydrate, fat, moisture, protein, ashes and fiber were 39.33, 11.10, 41.47, 7.18, 0.92 and 3.04 respectively. Antioxidant was 45.85 milligram per 100 gram of sample. The overall liking of crepe cake with 80 % riceberry rice flour was medium like. If the obtained product is on sale, 100 % of consumer would buy.

Article Details

How to Cite
[1]
พันธุ์ฟูจินดา ไ., “Development of Crepe Cake using Riceberry Rice Flour Instead of Wheat Flour”, RMUTI Journal, vol. 12, no. 2, pp. 101–114, Aug. 2019.
Section
Research article
Author Biography

ไชยสิทธิ์ พันธุ์ฟูจินดา, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi

Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi

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