Effect of Riceberry Flour on Physico-Chemical and Microorganisms of Anchovy Cookies
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Abstract
Cookies are a product that is suitable for wheat flour ingredients. This research studied the physical properties and chemistry of riceberry flour by bringing rice from the community enterprise group of Koh Yao Noi District, Phang Nga Province. It had a total energy of 370 kilocalories/100 grams. Protein, carbohydrate, ash, fiber, moisture, and free water content in the flour were 3.44, 8.76, 76.1, 1.57, 4.38, 10.1, and 0.430 percent, respectively. Chemical properties of anchovy cookies substituted with riceberry flour at 0, 15, 30, and 45 percent found that the total energy, protein, sodium, ash, and moisture contents were significantly different (P≤0.05). Microbial quality was found to be in line with community cookie product standards. As a result, the product was safe from food-causing microorganisms. Based on this research, riceberry flour can be used as an alternative flour in the food industry. It also adds nutritional value to the product and helps increase the value of agricultural products of the community enterprise group in Koh Yao Noi District, Phang Nga Province. However, such products should also study the costs to evaluate the feasibility of producing anchovy cookies, increase choices for consumers, create new products and helps increase the value of agricultural products.
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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