15F-10 |
Effects of composite rice flour and water ratio on the qualities of “Khanom Tan”, a traditional Thai dessert |
K. JANGCHUD1, M. Boonthrapong1, V. Haruthaithanasarn1, and W. Prinyawiwatkul2. (1) Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand, (2) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200 Jasmine rice (JR) is a major crop in Thailand. The milling process produces a significant quantity of broken JR currently having low economic value. The broken JR and flour have been underutilized for further food production, particularly for Thai desserts, due to undesirable textural quality. The composite flour from broken JR and other rice varieties may provide an alternative for a better utilization of broken JR. This study was to determine effects of composite rice flour ratio (Yellow-11 and JR) and water content on textural and sensory properties of “Khanom Tan.” “Khanom Tan” is a traditional Thai dessert made by steaming the fermented batter (rice flour, sugar, palmyrah fruit pulp, coconut milk, and water) to obtain a soft and spongy product. A 3x3 full Factorial Design was used to determine the optimal ratio of Yellow-11 and JR flours (100:0, 80:20, 70:30) and water content (0.3, 0.5, 0.7 times of total weight) to produce Khanom Tan. The textural quality of Khanom Tan was determined using the Texture Analyzer. The products were evaluated for consumer acceptability using a 9-point hedonic scale (1=dislike extremely and 9=like extremely). Physicochemical properties of Yellow-11 and JR flour were determined. As the amount of JR flour increased, the amylose content of the composite flour decreased, and springiness of Khanom Tan decreased due to a loss in expandability of the flour. The optimal flour ratio was 80:20 with added water at 0.5 times of the total weight. This ratio produced the product with acceptable softness and springiness. Higher or lower water ratio than 0.5 times, respectively, resulted in a wet/sticky or dry/hard product. Softness, puffiness, and overall liking of the products were rated as “like moderately, ca. 7.0.” The broken JR flour can be value-added by mixing with other rice flours, which can be further used for food/dessert production.
Session 15F, Product Development
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