Recipe Development of Green Curry-Flavored Rice Crackers

Abstract

The objectives of this study were: 1) to select the best rice cracker recipe from 4 basic formulas to develop green curry-flavored rice crackers, 2) to study the appropriate amount of green curry paste in green curry-flavored rice crackers, and 3) to develop a recipe for green curry-flavored rice crackers. This study was a field experimental study. The randomized Complete Block Design, (RCBD) for random trials was planned, using a 9-point scale (9-Point Hedonic Scale questionnaire to express the sensory perception of appearance, color, taste, smell, texture (crispness) and overall preference. The tasters consisted of professors and students in Food and Nutrition Department, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. Data were analyzed by mean, variance (Analysis of Variance, ANOVA) and comparing statistical differences by using Duncan's New Multiple Range Test (DMRT). The study found that basic recipe number 1 has received the highest mean preference score at the medium to high levels in terms of appearance, color, taste, texture (crispness) and overall satisfaction at 7.98 7.97 7.93 8.07 8.20 and 8.20, respectively. The analysis for variance and compare statistical differences found that the features in all aspects were statistically significant difference at the 0.05 level. As for the rice cracker seasoning experiment, it was found that the optimum content of green curry paste in the cracker product was 10% of the total weight of the flour. When assessing quality by sensory perception method, it was found at the high level of liking in terms of appearance, color, smell, taste, texture (crispness) and overall liking mean was at 8.49 8.29 8.19 8.38 8.38 and 8.46, respectively. When analyzed for variance and compared statistical differences, the features in all aspects were at a statistically significant difference at the 0.05 level. Green Curry-Flavored Rice Crackers Recipe composes of the basic rice cracker recipe number 1 mixed with 10% green curry paste by weight of rice cracker flour.