Development of Lum-Duan Cookies Mixed with Riceberry Rice
Keywords:
Gleeb Lamduan dessert , cookiesAbstract
Background and Objectives : Gleeb Lamduan is a traditional Thai dessert known for its beautiful appearance, resembling Lamduan flowers. However, there are challenges in its production and distribution, such as the dessert easily changing shape during transportation or storage for sale. The outer surface of the dessert is moist, causing it to stick to the packaging during packing, resulting in an unappetizing appearance. Additionally, the production process of this dessert requires meticulousness and time. This research aimed to develop Gleeb lamduan dessert in the form of cookies and study the use of rice berry instead of wheat flour in Lamduan cookie products to increase health benefits. The nutritional values, chemical quality, physical properties, and microbial properties of Lamduan cookie products mixed with Riceberry rice were analyzed.
Methodology : For the selection of the basic recipe in order to develop Lamduan cookies using 4 different recipes for Gleeb Lamduan, a sensory preference test with 100 general consumers was conducted. The basic recipe that received the highest liking score was used to develop the Lamduan Cookie recipe. The appropriate ratio of Riceberry rice instead of wheat flour in the Lamduan cookie recipe at 6 levels, namely 0%, 10%, 20%, 30%, 40%, and 50%, respectively, was studied. The recipe that received the highest liking score was developed, investigated for the appropriate form of the product, and analyzed the nutritional value, chemical, physical, and microbial quality for assessment of shelf life.
Main Results : The results showed that the basic recipe for Gleeb Lamduan dessert that received the highest liking score was the recipe adapted from Karedee (2014), consisting of 47.62% cake flour, 23.81% icing sugar, 23.81% rice bran oil, and 4.77% white butter. The appropriate ratio for using Riceberry rice instead of all-purpose wheat flour was 30%, which obtained the highest overall acceptability by panelists (p≤0.05). In the development of Lamduan cookies mixed with Riceberry rice, the adjustment of the texture of the product involved reducing the amounts of vegetable oil and adding of shortening, the molds were then used for forming of cookies by the production method of pressed cookies. The nutritional value of 100 grams of Lamduan cookies mixed with Riceberry rice provides approximately 538.23 kilocalories of energy. After studying the chemical, physical, and microbial quality of Lamduan cookies mixed with Riceberry rice for a period of 2 months, it was found that the physical characteristics had slightly changed, while the microbial quality remained according to the community product standard "Cookies” (TCPS:118/2012).
Conclusions : The basic recipe for developing Lamduan cookies included 47.62% cake flour, 23.81% icing sugar, 23.81% rice bran oil, and 4.77% shortening butter. The optimal substitution ratio for using Riceberry rice flour instead of all-purpose flour was 30%. The development of Lamduan cookies involves modifying the traditional Gleeb Lamduan dessert to resemble cookies by reducing the amount of vegetable oil and increasing the amount of shortening. The cookies are shaped using the pressed cookie method. The 100 grams of Lamduan cookies contained approximately 538 kilocalories of energy. The chemical, physical, and microbial qualities of the Lamduan cookies remained according to the criteria for consumption over 2 months.
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