The Product Development of Riceberry Cookie Stuffed with Pineapple

Abstract

The development of rice berry cookies stuffed with pineapple. The purposes of this study were: 1) to study the appropriate amount of rice berry flour replaces all-purpose wheat flour in the product by studying the experts’ acceptance and the sample group and to study physical, chemical, microorganism changes, and to study the nutritional value, and age of product storage by using rice berry flour instead of all-purpose wheat flour, percentage ratios at 25:75, 50:50 and 75:25 found that the 12 experts prefer the most acceptance percentage ratio at 50:50 for overall likeness, taste, odor, texture, and color at a high level,  The mean ( ) was at 5.58, 5.53, 5.52, 5.51, and 5.50, respectively. The sensory evaluation form was evaluated by using 7 points Hedonic Scale. Then testing the most accepted formula by testing a sensory acceptance test with a sample of 50 people which found that the sample group's preferences in overall likeness, taste, odor, texture, and color were mean ( ) at 5.40, 5.60, 5.54,4.96, and 5.38, respectively. The products were analyzed for physical and chemical properties and analyzed for the total number of microorganisms, yeast and fungi showed that water activity value was equal to 0.69%, moisture 15.08%, protein 5.01%, fat 15.14%, ash 0.73%, carbohydrates 64.04%, dietary fiber 3.95%, pH 4.79. Thiobarbituric acid (TBA) 0.21mg malondialdehyde/kg, rice berry flour was tested for anthocyanin value found that there was anthocyanin value at 0.44 mg per 100 g. Cookies products were stored at room temperature (28± 2 degrees Celsius), all microorganisms, yeast, fungi were analyzed found that the microorganisms did not exceed the community standard on cookies (Thai Industrial Standard Institute 118/2555) Keywords: cookies; rice berry flour; pineapple