PRODUCT DEVELOPMENT OF COOKIES SINGAPORE FORM RICEBERRY BRAN FLOUR BY USING RICE BRAN OIL SHORTENING TO SUBSTITUTE WHITE BUTTER
Keywords:Singapore cookies, riceberry bran, Rice bran oil, White butter
This research is aimed at developing Singapore cookie product using riceberry bran flour to substitute wheat flour and using rice brain oil to substitute white butter. The Sensory quality evaluation, physical properties and chemical compositions of the product. In this regard, it was found that Singapore cookies made from riceberry bran flour in substitution of 20% wheat flour earned the highest consumer overall liking acceptance score (p≤0.05)and contained the following chemical compositions: 1.74±0.04% ash, 7.81±0.11% protein, 27.63±0.03% fat, 58.80±0.05% carbohydrate, 4.02±0.03% moisture, 9.37 grams of fiber, and provided energy of 515.11 kilocalories per 100 grams. According to the results of an analysis of the product’s physical properties, it was revealed that the product had L*a*b* color values of 41.24±0.03, 5.66±0.01 and 11.97±0.04, respectively. With respect to Singapore cookies using riceberry bran flour to substitute wheat flour, when the proportion of riceberry bran flour added was more, the Fracturability value, hardness value and crispiness value increased (p≤0.05), but its spread ratio rate was not spread ratio (p>0.05). Regarding the effect of using rice bran oil shortening to substitute white butter in Singapore cookies, it was found that the Singapore cookie product’s physical properties were not different from those of the control formula.
Ananchok, N. (2018). Trans fat. Retrieved from https://www.pharmacy.mahidol.ac.th/th/knowledge/
article/436. (In Thai) [2019, 17 July.]
AACC. (2000). Approved Method of the American Association of Cereal Chemists. (8th ed). The
American Association of Chemists. St Paul, Minnesota.
AOAC. (2016). official Methods of Analysis. (20th Ed). Washington, D.C., U.S.A.
Appamaye, S. (2018). Cookie goodies (updated version). Bangkok: Rungsongkanphim. (In Thai)
Bellissimo. (2017). Buy Correctly And Used It Correctly The Secret Of “Butter” That Everyone
Must To Know. Retrieved from https://www.wongnai.com/food-tips/butter101. [2019, 20 July.]
Chamber IV, E., & Wolf, M.B. (1996). Sensory testing methods. (2thed). Philadelphia: USA American
Society for testing and Materials. USA.
Chaiyabun, P., Phunnak, S. Lamchoi, D., & Sakunchuea, S. (Ed.). (2014). Riceberry, new fragrant rice
Turn over Thai farmers’ lives. Bangkok: Publisher”Panyachon”. (in Thai)
Chattong, U. (2012). Effects of Rice Bran on Qualities of Reduced Fat Coconut Milk Ice Cream.
J. Rajabhat Phranakhon Research, 7(1), 44-51. (in Thai)
Jemmek, J., & Naiwikun, O. (2013). Basic banking science and technology. Bangkok: Kasetsart University.
King Rice oil group. (2017). Sort TrainingRice bran oil. Retrieved from https://www.kingriceoilgroup.
com/th/food/rice-bran-oil-shortening/. [2019, 15 July.]
Kruaklaibaan. (2006). Singapore Cookie. Retrieved from http://www.kruaklaibaan.com/viewtopic.
php?f=6&t=2262. [2019, 3 March.] (In Thai)
Manunpong, G. (2018). Development of rice berry supplement. Conference and presentation
of academic research at Ratchathanee Academic, 1130-1135. (In Thai)
Martin CA, Milinsk MC, VisentainerJV, Matsushita M., & De-Souza NE. (2007). Tran’s fatty acid-forming
processes in foods: A review. Anais da Academia Brasileira de Ciencias, 79(2), 343-50.
Phitsanulok Provincial Agriculture and Cooperatives Office. (2018). Basic data. Retrieved From
https: //www.phitsanulok-moac.com/download/61/17-61.xlsx. [2019, 21 July.] (In Thai)
Prasongsuk, A. (2011). Basic bakery. 1th. Bangkok: Maeban.
Priperm, O., Jittopas, P., & Sriphanitchakunchai, P. (2005).Rice bran: Its value for Health. J. Academic
Service Center, 13(3), 4-9. (In Thai)
Raungrusmee, S., Jadwong, K., & Wongtong, O. (2018). The development of sandwich bread ecipes
by using rice bran rice berry instead of wheat flour. Research journalPhra Nakhon Rajabhat University, 13(1), 123-138. (In Thai)
Sangwalee, S. (Ed.). (2017). Homemade cookies. Bangkok: Amarin Printing and Publishing. (In Thai)
Sawat. A. (2018). Rice berryand healthy properties. Retrieved From https://www.aroonsawat.com/
content/5104/ Riceberry - and properties for health. [2019, 18 July.] (In Thai)
Suriyachaiwat, B. (2018). Problems, legal measures, nutrition labeling: Case Study Trans Fat. Journal
of Education, 15(68), 23-31. (In Thai)
Worachuminket, S., & Phugan, P. (2017). Development of Cracker Supplemented with jasmine Rice
Bram Powder. SDU Res.J, 10(1), 122-136. (In Thai)
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์