Substitution of Wheat Flour with Pregelatinized Brown Rice Flour in Crispy Cracker
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The effect of the substitution of wheat flour (WF) with pregelatinized brown rice flour (PRF) in the production of crispy cracker at 0 (100% WF-control), 50, 60, 70 and 100% substitution was studied. In addition, a mix of PRF:job’s tears flour:glutinous rice flour (MIX) at 55:30:15 was also investigated. The samples were analyzed for texture, color, sensory property, and chemical composition. Force required to break a product tended to decrease with increasing amount of substitution (1193.3 g force to 561.5-827.0 g force) (P<0.05). At 50-70 % substitution, there were no differences (P>0.05) in brightness (L*, 54.83-56.81), redness (a*, 7.45-9.12) and yellowness (b*, 31.12-33.60). MIX flour had higher (P<0.05) L* (61.39) as compared to the others. While a* and b* at 100% substitution and MIX flour samples showed lower (P<0.05) values than the control. The sensory result showed that the substitution at 70% tended to have higher liking score than the other in almost all sensory aspects. However, its overall liking score of 5.8 showed no difference (P<0.05) from 100% substitution and MIX flour formula. Overall 70 to 100% substitution and MIX flour were higher (P<0.05) in fat (11.60-12.15) but lower (P<0.05) in protein (8.20-7.31) and crude fiber (0.49-0.83) than the control.
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