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

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2010
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
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)
Journals
Food Science and Technology
ISSN
0125-2437
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(s)
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.
File(s)