Effect of GABA Rice Flour Substituted for Wheat Flour on Physical and Sensory Properties of Shortbread Cookies

Thumbnail Image
File(s)
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2010
ISSN
0125-2437
Resource Type
Text::Journal::Journal article
Language
English
Abstract
The objective of this research was to study the substitution of GABA rice flour forwheat flour in shortbread cookies. The results indicated that the spread ratio, a* andb* increased, while the cutting force and L* decreased as the substitution content wasincreased. The 5% GABA rice flour shortbread cookies showed the highest sensoryscores in all attributes among all formulations (p<0.05). Based on storage stability atambient temperature for 4 weeks, the control shortbread cookies and 5% GABA riceflour shortbread cookies exhibited an increase in TBA value and color a*and b,*whereas cutting force, L* and all sensory scores decreased with the storage time. Alsothe TBA value observed in the 5% GABA rice flour shortbread cookies was lower thanthe control.
Subject(s)
Journal
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder
University of the Thai Chamber of Commerce
Bibliographic Citation
Apinya Charoenkul (2010) Effect of GABA Rice Flour Substituted for Wheat Flour on Physical and Sensory Properties of Shortbread Cookies. University of the Thai Chamber of Commerce Journal Vol.30 No.4.
URI