Development of Brownies using Chai Nat RD 43 Cooked Rice as a Substitute for Wheat Flour and Sweetener Sucralose as a Substitute for Sugar

Abstract

The objectives of this research were to study the suitable amount of Chai Nat RD 43 cooked rice as a substitute for wheat flour in brownie products, the suitable amount of sucralose as a substitute for sucrose in brownie products, the physical and chemical qualities, and nutritional values of brownie products made using Chai Nat RD 43 cooked rice and sweetener sucralose, and consumer acceptance of the brownies. The results found that the amount of Chai Nat RD 43 cooked rice used instead of wheat flour in brownie products at the ratio of 50:50 received the highest acceptance level (p≤0.05) scoring between 7.5-8.0 meaning like moderately to like very much. The amount of sucralose used instead of sucrose in brownie products at the ratio of 50:50 received the highest acceptance level (p≤0.05) scoring between 7.6-8.0 meaning like moderately to like very much. The brownie products, produced by using Chai Nat RD 43 cooked rice and sucralose, consisted of carbohydrate, fat, protein, moisture, ash, and dietary fiber at 38.74, 31.22, 5.72, 20.69, 1.61, and 2.04%, respectively. The resulting brownie products had a lower glycemic index than the control sample (brownie products prepared from wheat flour) (p≤0.05). The results showed that color values (L*, a*, and b* values), hardness, springiness, cohesiveness, and chewiness of brownie products were not different from the control sample (p>0.05) (brownie products prepared from wheat flour), whereas their water activity and gumminess were higher than the control one (p≤0.05). Consumers accepted that the brownie products were not different from the control sample (p>0.05).