การใช้แป้งข้าวช่อขิงทดแทนแป้งสาลีในคุกกี้เนย

Abstract

            This research aimed to develop butter cookies in which Cho-Khing rice flour (Oryza sativa L.) was used as a substitute for wheat flour. The objectives were to determine the standard butter cookie formulation and to evaluate five levels of wheat flour substitution with Cho-Khing rice flour at 0%, 40%, 60%, 80%, and 100%, respectively. Physical and chemical properties, production cost, and nutritional value were also analyzed. The results indicated that the standard butter cookie formula was Formula 2 (Kim, 2022), as it received the highest sensory evaluation scores in appearance, texture, taste, aroma, color, and overall acceptability. Regarding flour substitution, replacing wheat flour with 80% Cho-Khing rice flour yielded the highest sensory scores for appearance, texture, taste, aroma, color, and overall acceptability, with mean scores of 7.70, 7.50, 7.60, 7.70, 7.30, and 7.10,respectively. The color values (L*, a*, and b*) were 16.97, 23.36, and 15.48, respectively. The hardness value was 2.53 kg, water activity (aw) was 0.45, and moisture content was 9.03%.
The nutritional analysis showed that the product provided 260.05 kcal of total energy, containing 3.26 g of protein, 42.52 g of carbohydrates, 17.28 g of fat, 42.52 mg of calcium, 225.91 mg of sodium, 15.10 mg of phytate, and 49.08 mg of potassium.