The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake

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Nipapond Kunna
Suree Thongkorn
Panatda Phungsin
Kanoknat Khaegamkham
Ramita Ruansung


The objective of this research was to study the optimal ratios of rice flour and germinated brown rice flour for gluten-free cake. The ratio between germinated rice flour and germinated brown rice flour was studied at five levels of percentage 100:0, 75:25, 50:50, 25:75, and 0:100. A completely randomized design (CRD) was analyzed by Analyze of variance (ANOVA) and compared data differences by Duncan’s New Multiple Range Test (DMRT) method at a 95.00% confidence level. Consumer acceptance was performed by the 9-point hedonic scale analysis method. Data were obtained by frequency, percentage, mean, and standard deviation. The study found that increasing the amount of rice flour made the texture of the cake crumbly and the favorability score decreased while increasing the amount of germinated brown rice flour resulting in a favored score in every feature higher. The ratio of rice flour to germinated brown rice flour at 25:75 offered the highest approval score. Developed gluten-free cake (55 grams per serving) is classified as a product source of protein (7.02%) according to the Ministry of Public Health Notification (No. 182) and contains 16.25 mg/kg of GABA. 91.00% of consumers accepted the developed product and decided to buy the product 71.00% of the total microbial content. Yeasts and molds are safe for consumption according to the Thai Industrial Standards Institute. (459/2555)

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Biological Sciences


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