Effect of tapioca flour partial substitution with Chum Phae ruby rice flour on the characteristics of crackers

Abstract

Tubtim Chumphae rice has a red seed coat. Cooked Tubtim Chumphae rice have a clear red color similar to the color of ruby which has a high nutritional value. In this research, Tubtim Chumphae rice was ground into powder of Tubtim Chumphae rice flour. Then Tubtim Chumphae rice flour was used to replace various amounts of tapioca flour at 0% (control recipe), 40%, 50%, 60% and 70% of the total weight of tapioca flour. Tubtim Chumphae crackers were analyzed for the physical properties, the sensory characteristic consumer liking and nutritional values. The results showed that an increasing the level of substitution of tapioca flour with Tubtim Chum Phae rice flour, crispness were different (p≤0.05). An increasing Tubtim Chum Phae rice flour, the crispness decreased. The results of color values showed that the crackers replacing tapioca flour with Tubtim Chumphae rice flour were light brown to reddish brown. In addition, rice crackers that replaced tapioca flour with Tubtim Chum Phae rice flour were evaluated the consumer liking. The panelists gave the highest overall liking for the Tubtim Chumphae rice cracker recipe that replaces 40% of tapioca flour with Tubtim Chumphae rice flour. The comparison of nutritional values of Tubtim Chumphae rice crackers and tapioca crackers found that protein, iron and dietary fiber content in Tubtim Chumphae crackers were 97.25, 1.93 and 5.29 times higher than those in tapioca crackers, respectively. By the way, their energy from fat were less than that in tapioca crackers. Therefore, Tubtim Chum Phae crackers are more suitable to be consumed as a health food than tapioca crackers.