Development of Crepe Cake using Riceberry Rice Flour Instead of Wheat Flour
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Published:
Aug 30, 2019
Keywords:
Riceberry Rice Flour Riceberry Crepe Cake Cake
Main Article Content
Abstract
The purpose of this research was to study the suitable formula of crepe cake by adding riceberry rice flour. The result indicated the elementary formula includes wheat flour, sugar, egg, milk, melt unsalted butter and whipping cream 112, 75, 240, 300, 75 and 400 gram respectively. The highest consumer acceptance of riceberry rice flour crepe cake not statistically different with product was adding 80 % riceberry rice flour. Brightness (L*) and hardness decreased (p ≤ 0.05) with riceberry flour. But did not affect the aw. The chemical quality of crepe cake with 80 % riceberry rice flour consistd of carbohydrate, fat, moisture, protein, ashes and fiber were 39.33, 11.10, 41.47, 7.18, 0.92 and 3.04 respectively. Antioxidant was 45.85 milligram per 100 gram of sample. The overall liking of crepe cake with 80 % riceberry rice flour was medium like. If the obtained product is on sale, 100 % of consumer would buy.
Article Details
How to Cite
[1]
พันธุ์ฟูจินดา ไ., “Development of Crepe Cake using Riceberry Rice Flour Instead of Wheat Flour”, RMUTI Journal, vol. 12, no. 2, pp. 101–114, Aug. 2019.
Section
บทความวิจัย (Research article)
References
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[12] Sujitta R., Kanokwan, J., and Obcheuy, W. (2018). Development of Sandwich Bread Formulation Substituted Wheat Flour with Riceberry Rice Bran. Phranakhon Rajabhat Research Journal (Science and Technology). Vol. 13, No.1, pp. 123-138
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[14] Jarupun, B., Rattanaporn, W., and Anocha, S. (2015). Development of Dried Rice Noodle (Kanom-geen) from Riceberry. Agricultural Science Journal. Vol. 46, No. 3, pp. 361-364
[15] Watchiraporn, P., Naphatsorn, K., Phanuphong, C., and Tawanun, S. (2015). Development of Riceberry Extract for Antioxidant Activity. In Traditional and Complementary Medicine
(KTCM2016). Mae Fah Luang University November 23, 2016 - November 25, 2016
[16] Chuenjit, P. (2015). Riceberry are Good and Useful. Department of Science Service, Bangkok
[17] Sukhontha S. (2016). Development of Germinated Riceberry Thai Egg Custard with Reduced Sugar. Srinakharinwirot Science Journal. Vol. 32, No. 2, pp. 195-210
[18] Chaiyasit, P., Lerluck, S., and Orawan, O. (2017). Development of Brownie by Using Black Glutinous Rice Flour Instead of Wheat Flour. RMUTI Journal Science and Technology.
Vol. 10, No. 1, pp. 106-118
[2] Yodmanee, S., Karrila, T. T., and Pakdeechanuan, P. (2011). Physical, Chemical and Antioxidant Properties of Pigmented Rice Grown in Southern Thailand. International Food Research Journal. Vol. 18, No. 3, pp. 901-906
[3] AOAC. (2005). Official Method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24.
[4] Chef Jadee. (2012). Crepe Cake. Food travel.tv. Access (2 June 2017). Available (http://www.foodtravel.tv/recipe.aspx?viewid=1253)
[5] Chef arm and friend. (2016). Crepe Cake Strawberry Sauce. Access (2 June 2017) Available (https://www.youtube.com/watch?v=REpXcH8_Uf0)
[6] Chanakarn, L. (2011). Mille Crepe Cake, (Pantip). Access (2 June 2017) Available (http://topicstock.pantip.com/food/topicstock/2011/11/D11309105/D11309105.html)
[7] Kanlaya, V. (2007). Data analysis SPSS for Windows. 10th ed. Bangkok: Thamasan Publishers Ltd.
[8] Jiranart, B. and NonthiPha, R. (2010). Partial Utilization of Equcia as Fat Replacer in Butter Cake. Journal of Food Technology, Siam University. Vol. 5, No. 1. pp. 26-35
[9] Pornrat, S., Kulrapus, B., Sasapin, D., and Renu, T. (2017). Influences of Rice Berry Flour as a Wheat Flour Substitute in Brownie: Textural and Quality Attributes. Institute of
Nutrition, Mahidol University, Salaya, Nakhonpathom. Research and Development Institute Suan Dusit University. May-Aug.
[10] Arunthip, H., Sakunkan, S., Surasak, B., and Sudathip, I. (2012). Relationship Between Color Value and Anthocyanin Content in Purple Waxy Corn Germplasm. Khon Kaen Agriculture Journal, 40. SUPPL. 4, pp. 59-64
[11] Nipada, K., Nisa, Y., Sudarat, P., Songpan, S., and Utaiwan, C. (2017). Effect of Riceberry Flour on Physico-Chemical and Sensory Properties of Brownie. Innovation and Technology Conference. Rajamangala University of Technology Isan, Surin Campus. 25-26 December
[12] Sujitta R., Kanokwan, J., and Obcheuy, W. (2018). Development of Sandwich Bread Formulation Substituted Wheat Flour with Riceberry Rice Bran. Phranakhon Rajabhat Research Journal (Science and Technology). Vol. 13, No.1, pp. 123-138
[13] Postharvest Technology Innovation Center. (2003). Water Activity. Access (27 March 2019). Available (http://www.phtnet.org/2003/09/26/)
[14] Jarupun, B., Rattanaporn, W., and Anocha, S. (2015). Development of Dried Rice Noodle (Kanom-geen) from Riceberry. Agricultural Science Journal. Vol. 46, No. 3, pp. 361-364
[15] Watchiraporn, P., Naphatsorn, K., Phanuphong, C., and Tawanun, S. (2015). Development of Riceberry Extract for Antioxidant Activity. In Traditional and Complementary Medicine
(KTCM2016). Mae Fah Luang University November 23, 2016 - November 25, 2016
[16] Chuenjit, P. (2015). Riceberry are Good and Useful. Department of Science Service, Bangkok
[17] Sukhontha S. (2016). Development of Germinated Riceberry Thai Egg Custard with Reduced Sugar. Srinakharinwirot Science Journal. Vol. 32, No. 2, pp. 195-210
[18] Chaiyasit, P., Lerluck, S., and Orawan, O. (2017). Development of Brownie by Using Black Glutinous Rice Flour Instead of Wheat Flour. RMUTI Journal Science and Technology.
Vol. 10, No. 1, pp. 106-118