การพัฒนาสูตรขนมปังแซนด์วิชโดยใช้รำข้าวไรซ์เบอร์รี่ทดแทนแป้งสาลี

Abstract

The objective of this research was to develop the sandwich bread of wheat flour substitution with the roasted Riceberry rice bran at 20 40 60 and 80% substitution levels by weight and 100% of wheat flour in a control of sandwich bread formulation. Experimental data showed that increasing substitution level of the Riceberry rice bran influenced the higher hardness ;while, the springiness specifc volume and lightness were
reduced (p ≤ 0.05). Sensory evaluation revealed that the sandwich bread prepared with 20% substitution with the Riceberry rice bran had similarly (P>0.05) acceptable scores with the control sample. Subsequently, the developed product was improved the texture by adding the ratio of shortening (30) and butter (70). The texture analysis of hardness was reduced. While, the panelists assessed the acceptability of developed product by using Just about right scale, the resulted showed that the panelists were accepted in the just about right level at 70%. The proximate analysis showed that developed sandwich bread had the  arbohydrate and moisture content were 44.55±0.98 and 34.49±0.01%. Whereas, the protein fat crude fber and the ash content as 9.43±0.08 7.95±0.05 1.96±0.89 and 1.62±0.03%, respectively. Meanwhile, the antioxidant capacity as FRAP and DPPH assay were evaluated as 1.06±0.03 and 0.56±0.03 μmol TEAC per mg, the total phenolicd content was 0.38±0.03 mgGAE per mg. The anthocyanin content was 0.16±0.01 mg/kg.