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Charoenkul, Apinya (2010) Effect of GABA Rice Flour Substituted for Wheat Flour on Physical and Sensory Properties of Shortbread Cookies. University of the Thai Chamber of Commerce Journal, 30 (4). ISSN 0125-2437

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Abstract

The objective of this research was to study the substitution of GABA rice flour for wheat flour in shortbread cookies. The results indicated that the spread ratio, a* and b* increased, while the cutting force and L* decreased as the substitution content was increased. The 5% GABA rice flour shortbread cookies showed the highest sensory scores in all attributes among all formulations (p<0.05). Based on storage stability at ambient temperature for 4 weeks, the control shortbread cookies and 5% GABA rice flour shortbread cookies exhibited an increase in TBA value and color a*and b,* whereas cutting force, L* and all sensory scores decreased with the storage time. Also the TBA value observed in the 5% GABA rice flour shortbread cookies was lower than the control.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 04 May 2014 17:00
Last Modified: 04 May 2014 17:00
URI: http://eprints.utcc.ac.th/id/eprint/545

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