Product development of black glutinous rice cracker with Panang flavor and its quality changes

Chittapalo T., . and Songsanandr P., . Product development of black glutinous rice cracker with Panang flavor and its quality changes. pp. 2025-2029. ISSN 22317546

The aim of this research is to develop a nutritious snack that is suitable for health and acceptable for adolescents and adults. This product consists of 26 black glutinous rice flour 13 white glutinous rice flour 50 coconut milk 4.5 shallots 2 garlic 1.5 shrimp paste 0.75 salt 0.25 pepper and 0.5 of each galangal bergamot peel coriander roots and lemon grass. The black glutinous rice crackers were produced by grounding all spices together and then mixing with flours and coconut milk. This mixed is poured into trays and steamed for 20 min after that flattened to thin sheet and reduced temperature to 4-6C. Cut the sheet with mold and put into an oven at 150-155C for 16 min. The mean score of overall liking and consumer acceptability were 7.21.2 and 84.5 respectively. The physical quality of the product was found that lightness was 34.12.6 redness was 7.31.0 yellowness was 5.31.0 hardness was 301.2440.77 g.force and water activity was 0.410.01. The moisture carbohydrates fat protein and ash were 3.830.04 61.620.94 14.980.37 16.510.44 and 3.070.10 respectively. Anthocyanin content and energy were 28.240.08 mg/kg and 4.690.45 kcal/g respectively. The microbiological quality of the product was found that total plate count was 10 cfu/g yeast and mold was 10 cfu/g coliform bacteria was 3 MPN/g and E. coli was 3 MPN/g. The shelf life of the black glutinous rice cracker with Panang flavor was at least 3 months.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/55%20IFRJ%...

Abstract

The aim of this research is to develop a nutritious snack that is suitable for health and acceptable for adolescents and adults. This product consists of 26 black glutinous rice flour 13 white glutinous rice flour 50 coconut milk 4.5 shallots 2 garlic 1.5 shrimp paste 0.75 salt 0.25 pepper and 0.5 of each galangal bergamot peel coriander roots and lemon grass. The black glutinous rice crackers were produced by grounding all spices together and then mixing with flours and coconut milk. This mixed is poured into trays and steamed for 20 min after that flattened to thin sheet and reduced temperature to 4-6C. Cut the sheet with mold and put into an oven at 150-155C for 16 min. The mean score of overall liking and consumer acceptability were 7.21.2 and 84.5 respectively. The physical quality of the product was found that lightness was 34.12.6 redness was 7.31.0 yellowness was 5.31.0 hardness was 301.2440.77 g.force and water activity was 0.410.01. The moisture carbohydrates fat protein and ash were 3.830.04 61.620.94 14.980.37 16.510.44 and 3.070.10 respectively. Anthocyanin content and energy were 28.240.08 mg/kg and 4.690.45 kcal/g respectively. The microbiological quality of the product was found that total plate count was 10 cfu/g yeast and mold was 10 cfu/g coliform bacteria was 3 MPN/g and E. coli was 3 MPN/g. The shelf life of the black glutinous rice cracker with Panang flavor was at least 3 months.

[error in script]

Item Type:	Article
AGROVOC Term:	Product development
AGROVOC Term:	Product quality
AGROVOC Term:	Snack foods
AGROVOC Term:	Health foods
AGROVOC Term:	Rice flour
AGROVOC Term:	Coconut milk
AGROVOC Term:	Shallots
AGROVOC Term:	Garlic
AGROVOC Term:	Bergamot
AGROVOC Term:	Coriander
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21898

Actions (login required)

View Item