Effects of Wheat Flour Substitution with Hom Nin Broken Rice Flour on Quality Changes of Brownie

Abstract

          The objective of this study was to investigate the effects of wheat flour substitution with Hom Nin broken rice flour on qualities of brownie. Hom Nin broken rice flour were added into brownie at different levels including 0 (control), 25,50,75 and100% (w/w) to replace wheat flour. The results found that L*, a* และ b* values of brownie with various substitutions of Hom Nin broken rice were not significantly different from that of the control (p>0.05). When levels of Hom Nin broken rice flour increased, firmness, springiness and cohesiveness values of brownie determined by using a texture analyzer continuously decreased. Wheat flour replacement with 25,50,75 and 100% Hom Nin broken rice flour resulted in an increase of fiber content by 1.21, 1.27, 1.36 and1.42 folds, respectively and​ also​ increase​ values of​ antioxidant​ activity​ as 2.64, 3.80, 4.10 and4.38 folds, respectively when compared with the control sample. Brownie containing 50% Hom Nin broken rice flour displayed the highest sensory scores of overall acceptability (p<0.05). Shelf life of this brownie was 6 and 15 days when kept at room temperature and chill temperature, respectively with the Thai Community Product Standard amount of microbes.