Development of Snack from Broken-milled Riceberry Flours Mixed with Chestnut Flours Enriched with Papaya Lycopene
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Abstract
Snacks made from wheat flour are very popular throughout the world. However, the wide prevalence of gluten intolerant enteropathy from wheat flour has led to the development of gluten-free foods by the substitution of wheat flour with gluten-free flour. The objective of this research was to develop the gluten-free snack from broken-milled riceberry flours blends with chestnut flours and enriched with papaya lycopene. Fist, the effect of different levels of broken-milled riceberry and chestnut flours (100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 (by weight)) in snack formulations was evaluated. The results showed that the snacks prepared from broken-milled riceberry mixed with chestnut in the ratio of 70:30 (by weight) gave the highest volume expansion (54.55±0.41 %), the hardness was 27.25±1.29 N. including invisible fracture and promoting the highest overall acceptance. Finally, snack enriched in lycopene compounds by dip in ripening papaya concentration, then snacks were dried by tray dryer at 4 drying temperatures including, 50, 60, 70 and 80 oC and 5 drying times including, 30, 60, 90, 120 and 150 min. The results showed that drying at 60 oC for 90 min could retain higher lycopene content was 3.08±0.05 mg/kg in snack. Nonetheless, a study of gluten-free snacks production cost should be included in order to assess the production feasibility to better meet the needs of the consumer and market.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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