Effects of Sungyod Rice Flour and Maltodextrin on Quality of Cookies
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Abstract
The purpose of this study was to determine the effects of wheat flour substitution with Sungyod rice flour (0, 40, 60, and 80 by weight) and maltodextrin (0, 30, 50, and 70 by weight) on physical qualities (color value and texture testing), chemical qualities (humidity and fat) and sensory testing of cookies. It was found that the increasing amount of Sangyod rice flour resulted in a decrease of L* and b* values, but an increase of a* value and hardness of cookies. The sensory values in terms of color, flavor, taste, crispness, and overall liking had significantly improved (p£0.05). Consumers showed the highest preference score at 60% of rice starch. Increasing maltodextrin content in cookie product did not significantly affect the color values (L*, a* and b*) and the moisture values (p>0.05). The hardness value will increase significantly (p£0.05). The substitution of Maltodextrin at 30% in cookies received favorable score in taste and the highest overall preferences (8.18).
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