Development of Madeleine Product by Partial Substitution of Wheat Flour with Tubtim Chumphae Rice Flour
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Abstract
This research aimed to develop and assess quality of madeleine product made by using Tubtim Chumphae rice flour to partially replace wheat flour. Tubtim Chumphae rice flour used in this study was made by grinding Tubtim Chumpae broken rice into flour. In this study, 5 madeleine formulas were developed. For the formula 1, only wheat flour with the amount of 80 g was used. For the formulas 2, 3, 4 and 5, Tubtim Chumphae rice flour was used to replace wheat flour with the wheat fluor (in g) : Tubtim Chumphae rice flour (in g) ratios of 70:10, 60:20, 50:30 and 40:40, respectively. Physicochemical quality and sensory quality of all developed madeleine formulas were assessed. The results demonstrated that when the amount of Tubtim Chumphae rice flour in madeleine product was increased, the color of the product became darker and the texture of the product became harder. Moreover, the formula 4 was found to have the highest overall liking score. Therefore, it was subjected to nutrition analysis. It was found that 100 g of the product contained 7.29 g of protein, 22.8 g of total fat and 26.62 g of carbohydrate. This research demonstrated the possibility of using Tubtim Chumphae rice flour to partially replace wheat flour for making madeleine product.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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