The Effects of RD43 Rice Flour Substitution on the Quality and Acceptability of Kanom Tong Muan (Thai Crispy Rolls)

Abstract

This research aimed to develop a healthy recipe of Kanom Tong Muan (Thai crispy rolls) by partially substituting wheat flour with RD43 rice flour, to investigate the effects of RD43 rice flour content on sensory evaluation, to analyze the quality, and the shelf-life of Kanom Tong Muan. Kanom Tong Muan made with partially substituted 75% RD43 rice flour was the most acceptable, according to a sensory evaluation conducted by 30 trained panelists, with an overall acceptability score of 8.30. Consequently, 100 untrained panelists examined Kanom Tong Muan made with the RD43 rice flour as a consumer acceptability survey, and 82 percent of panelists accepted the product. Kanom Tong Muan made with the RD43 rice flour provided 466.77 kcal, moisture content 0.94%, 76.97 grams of carbohydrate, 6.27 grams of protein, 14.87 grams of fat, and 1.70 grams of dietary fiber per 100 grams with a water activity (aw) of 0.13. Colorimetric parameters of RD43 rice flour Kanom Tong Muan were L* 54.82, a* 13.87, and b* 29.94. The hardness of Kanom Tong Muan made with RD43 rice flour was 730 grams. The product's shelf-life was evaluated in zip-lock aluminum foil pouches for 35 days, and the results showed that the microbiological and product quality achieved the Thai Community Product Standard (TCPS, 1/2552).