Effects of Pregelatinized Tapioca Starch and Carboxymethylcellulose on Qualities of Germinated Brown Rice Crackers
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Abstract
The cracker’s quantity was necessary to be developed. Hence, the effect of pregelatinized tapioca starch (PTS) on the physical-and chemical properties of germinated brown rice crackers was investigated. The amount of directional substituted PTS was researched at 7 different levels: 0, 5, 10, 15, 20, 25, and 30% of germinated brown rice flour weight. After the cracker was substituted with 20% PTS of germinated rice flour weight, its hardness was decreased 14.85 %, the crispiness increased 21.21%, and the puffiness increased 16.31%, compared to control samples (non-PTS). Then, carboxymethylcellulose (CMC) was added at 4 levels: 0, 1.5, 3.0, and 4.5 g per 100 g flour weight. CMC improved quality of crackers substituted 20% PTS of germinated rice flour weight. CMC 3.0 g per 100 g flour weight enabled the hardness to be decreased 9.07%, the crispness increased 25.00%, and the puffiness increased 28.62%. And earn the highest overall acceptance score among consumers. Thus, this research’s result would be a great guideline for cracker producers to improve their products’ quality.
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