Please use this identifier to cite or link to this item:
|Title:||Effect of GABA Rice Flour Substituted for Wheat Flour on Physical and Sensory Properties of Shortbread Cookies||Authors:||Charoenkul, Apinya||Issue Date:||2010||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||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.||Journal:||University of the Thai Chamber of Commerce Journal||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.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3267||ISSN:||0125-2437||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.|
|Appears in Collections:||JEO: Journal Articles|
Show full item record Recommend this item
checked on Jul 11, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.