18F-22 |
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P. CHOMPREEDA, T. Suwonsichon, and V. Haruthaithanasan. Dept. of Product Development, Kasetsart Univ., 50 Phahonyothin Rd., Jatujak, Bangkok, 10900, Thailand Thai jasmine rice is known worldwide for its appearance and cooking quality, including texture and aroma. The annual export of about 1.2 million tons of Thai whole-kernel jasmine rice creates revenue of more than U.S. $650 million. Approximately 10 to 15% of broken rice is produced during the milling process, which is considered a byproduct with low economic value. We successfully produced butter cakes from flour produced from broken jasmine rice. However, their high-fat, cholesterol, and calorie contents concern health-conscious consumers. This study was conducted to develop and optimize calorie-reduced butter cake formations prepared from flour produced from broken jasmine rice and to characterize consumer acceptance of these products. Eight calorie-reduced butter cake formulations were prepared from jasmine rice flour and fat substitutes, and evaluated for calorie, color (L* a* b*), specific volume, and textural firmness. Consumers (n=100) evaluated samples for acceptability of texture (softness), flavor, and overall liking using a 9-point hedonic scale. Data were statistically analyzed. Results showed that overall quality of the butter cake prepared from 100% jasmine rice flour was similar to the one prepared from wheat flour. The optimum formulation of calorie-reduced jasmine rice butter cake had 350 Kcal/100 g, which was 29% fewer calories than the full-fat product. The color of optimal calorie-reduced jasmine rice butter cake was slightly yellow (b*=11.77-13.97) and its softness was similar to the commercial product. Consumers accepted all sensory attributes of the calorie-reduced butter cake product with the mean overall liking of 7.21. This study demonstrated that flour from broken jasmine rice could be used to prepare acceptable butter cake products with reduced calories. Results from this study may lead to a partial solution for increased utilization of jasmine broken rice as well as for reduction of imported wheat flour for bakery products in Thailand
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |