Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/27145
ชื่อเรื่อง: Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality
ผู้แต่ง: Jiamjariyatam R.
Krajangsang S.
Lorliam W.
Keywords: biscuits
Gluten free
glutinous rice flour and potato flour
jasmine rice flour
วันที่เผยแพร่: 2022
สำนักพิมพ์: Taylor and Francis Ltd.
บทคัดย่อ: This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits’ redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores. © 2022 Taylor & Francis.
URI: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85130266146&doi=10.1080%2f15428052.2022.2073934&partnerID=40&md5=8fe0335fd162a5c59cbd4817f3da4498
https://ir.swu.ac.th/jspui/handle/123456789/27145
ISSN: 15428052
Appears in Collections:Scopus 2022

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