Substitution of Rice Flour with Pregelatinized Hom Nin Rice Flour in Batter of Kanom Chomuang

Abstract

Kanom Chomuang made from flour mixed included rice flour, Thao Yai Mom flour and tapioca flour, as well as decorate purple color from butterfly pea flower. The texture of dough when leave it for a moment was a problem of this dessert. This research aims to study the substitution of rice flour with pregelatinized Hom Nin rice flour for improving the
texture also increasing the nutritional value of the Kanom Chomuang as well. The Hom Nin rice flour has purple pigment are anthocyanin which had antioxidant activity and pre-gelatinization process exert to quality of batter, it also retains softness texture after cooling down. The development of Kanom Chomuang based on production and quality of batter from 5 formulas consisted of control, rice flour (RF), replacing the rice flour with 5, 10 and 15% of pregelatinized Hom Nin rice flour (5, 10 and 15%PHF) were investigated. Addition of pregelatinized Hom Nin rice flour affect dark purple color of batter was confirmed by the lightness was decreased while redness and yellow were increased. Kanom Chomuang was substituted by pregelatinized Hom Nin rice flour at 5, 10 and 15% had more softness texture, it observes by decreasing of hardness. Sensory evaluation of Kanom Chomuang was determined by 9- point hedonic scales. From the result, substitution of rice flour with pregelatinized Hom Nin rice flour was decreased the liking score of color. However, it increased to the liking score of texture and overall like. Moreover, antioxidant activity of uncooked and cooked Kanom Chomuang batter (1 0 % substitution of pregelatinized Hom Nin rice flour) was determined. The result indicated that the inhibition of DPPH was decreased by cooking from 1.84 to 1.32 mg ATE/g) also the inhibition of ABTS was decreased from 2.63 and 1.40 mg ATE/g.