Utilization of Broken Rice Flour for Herbal Khanom Phing Recipes Production
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Abstract
This research aimed to study the effect of various broken rice flour on the quality of khanom phing products. The experiment of various broken rice flour was studied in 10 formulas using a completely randomized design. The results showed that the glutinous rice flour formulas had low weight loss and higher hardness than those of non-glutinous rice flour formulas. The suitable formula for khanom phing production was the formula with broken Jasmine rice flour. Interestingly, it had the highest appearance score of 7.66±0.62, a flavor score of 7.93±1.10, a test score of 7.60±0.91, a texture score of 7.60±0.83, and overall liking score of 7.67±0.98, respectively (like moderately). The seven kinds of herbal including orchid ginger, spring onion, lemongrass, lime leaves, ginger, parsley, piper sarmentosum leaves and mixed herbs were added in khanom phing production. Apparently, spring onion formula had the highest overall liking score (7.80±0.86) and mixed herbs formula had the lowest overall liking score (6.93±1.10). The utilization of broken rice and herbs for khanom phing production is a way to conserve Thai traditional dessert and value adding to the raw materials in locality.
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References
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