ผลของการทดแทนแป้งสาลีด้วยแป้งข้าวเจ้าหรือแป้งมันสำปะหลังต่อคุณภาพของ แฮชบราวน์แช่แข็งปลอดกลูเตนจากมันสำปะหลังพันธุ์ห้านาที

Rutai   Ruangthamsing; Wichamanee   Yuenyongputtakal; Nongnuch   Siriwong

Authors

Rutai Ruangthamsing Department of Home Economics, Faculty of Agriculture, Kasetsart University
Wichamanee Yuenyongputtakal Department of Food Science, Faculty of Science, Burapha University
Nongnuch Siriwong Department of Home Economics, Faculty of Agriculture, Kasetsart University

Keywords:

hanatee cassava, hash brown , gluten-free , sensory test

Abstract

This study aimed to develop a formulation of frozen hash brown from cassava Hanatee var. (Manihot esculenta Crantz) as a gluten-free product (Gluten-free formula) using rice flour or cassava starch instead of wheat flour as binder. The gluten-free hash brown consists of cassava Hanatee, salt, pepper, butter, and rice flour. Gluten-free hash brown formula, using four grams of rice flour yielded the best results with the lowest moisture content 40% and fat content 34% with hardness of crust (135 g) higher than the other samples and firm, soft but not melted texture. Sensory scores were significantly higher using rice flour instead of cassava starch (p£0.05) in terms of appearance, texture, flavor, taste, oiliness, and overall liking giving scores as slightly to moderately liking (6.84-7.48). The Comparison of two formulas (gluten-free formula and original formula), moisture content of the gluten-free formula (40%) was less than the original formula (47%), while fat content (33%) was higher than the original formula (30%) due to the different properties of rice flour and cassava starch. Hardness of crust and hardness of crumb of the gluten-free formula were significantly higher than the original formula (p£0.05), while sensory scores were not significantly different for all the other attributes (p>0.05) giving scores as slightly to moderately liking. (6.91-7.58)

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