การพัฒนาคุกกี้หน่อกะลา (Alpinia nigra Burrt) ปราศจากกลูเตน

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นรินทร์ เจริญพันธ์
จิราณีย์ พันมูล
สุธิษา เละเซ็น

Abstract

This research aimed to optimize the formula to produce gluten-free Alpinia nigra Burrt cookies. The seven formulations of gluten-free A. nigra cookies consisting of A. nigra (5-12 %), wheat flour (30-50 %) and salted butter (25-45 %) were studied by using mixture design. Physical properties and sensory evaluation by untrained panelists were investigated. The results showed that weight loss of cookies varied directly to the amount of butter. The hardness and the brightness of cookie varied directly to the amount of A. nigra. Obviously, an optimal formulation of the gluten-free cookies was 10 % A. nigra, 47 % wheat flour and 43 % salted butter. This formulation had the highest score of appearance (7.17±1.02), flavor (7.17±0.79), texture (7.03±0.89), taste (7.13±0.97) and overall liking (7.33±0.88). Furthermore, using various types of flour replacement with wheat flour was studied. The results discovered that cookies made from mixed flour (contain 65 % of rice flour, 25 % of potato flour and 10 % of cassava flour) were the most suitable formula for wheat flour replacement. Apparently, physical properties (weight loss) and sensory evaluation score (appearance, flavor, texture, taste and overall liking) of cookies made from mixed flour formula were similar to that from wheat flour formula. Therefore, gluten-free A. nigra cookie is an alternative product for consumers who want to avoid gluten foods.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

จิราณีย์ พันมูล

คณะศิลปศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลสุวรรณภูมิ ศูนย์นนทบุรี ตำบลสวนใหญ่ อำเภอเมือง จังหวัดนนทบุรี 11000

สุธิษา เละเซ็น

คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยเทคโนโลยีราชมงคลสุวรรณภูมิ ศูนย์นนทบุรี ตำบลสวนใหญ่ อำเภอเมือง จังหวัดนนทบุรี 11000

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