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Development of Japanese rice cracker mixed with macadamia (Macadamia integrifolia) nut crumb |
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| รหัสดีโอไอ | |
| Creator | Kritsanakan Phaphothirat |
| Title | Development of Japanese rice cracker mixed with macadamia (Macadamia integrifolia) nut crumb |
| Contributor | Chayanin Wangtan, Rakchanok Inchan, Chutipat Ruangwut, Wassana Tiwong, Surapong Wongpan |
| Publisher | Mahasarakham University |
| Publication Year | 2569 |
| Journal Title | Journal of Science and Technology Mahasarakham University |
| Journal Vol. | 45 |
| Journal No. | 2 |
| Page no. | 150-163 |
| Keyword | Macadamia, Japanese rice cracker, product development |
| URL Website | https://li01.tci-thaijo.org/index.php/scimsujournal |
| Website title | Journal of Science and Technology Mahasarakham University |
| ISSN | 1686-9664 (Print), 2586-9795(Online) |
| Abstract | This research develops a Japanese rice cracker (JRC) mixed with macadamia nut crumb (MNC). The results of dryingtemperatures at 50°C, 60°C, and 70°C, as well as proportions of MNC at 20%, 30%, and 40%, that affect the physical,chemical, sensory quality, and nutritional values of the product show that an increase in drying temperature decreases the lightness (L*) and increases the redness (a*) and yellowness (b*) significantly (p≤0.05). Additionally, water activity (aw) and moisture decrease as the drying temperature increases (p≤0.05). Regarding physical properties, drying temperature does not significantly affect the hardness or fracturability of the products (p>0.05), but the increase in MNC proportion slightly tends to increase product hardness. The 9-point hedonic scale sensory test indicates that the amount of MNC significantly affects the color, odor, and taste of the product (p≤0.05), while the drying temperature significantly affects the taste and appearance of the product (p≤0.05). The JRC with 40% MNC and a drying temperature of 70°C has the highest scores for color, odour, taste, and overall quality, but this is not significantly different from the version with 40% MNC and a drying temperature of 60°C (p>0.05), which also scores as good-to-normal and is more preferable for commercial production due to lower energy usage. The nutritional value of 100 grams of the product provides 475 kilocalories.This research develops a Japanese rice cracker (JRC) mixed with macadamia nut crumb (MNC). The results of dryingtemperatures at 50°C, 60°C, and 70°C, as well as proportions of MNC at 20%, 30%, and 40%, that affect the physical,chemical, sensory quality, and nutritional values of the product show that an increase in drying temperature decreases the lightness (L*) and increases the redness (a*) and yellowness (b*) significantly (p≤0.05). Additionally, water activity (aw) and moisture decrease as the drying temperature increases (p≤0.05). Regarding physical properties, drying temperature does not significantly affect the hardness or fracturability of the products (p>0.05), but the increase in MNC proportion slightly tends to increase product hardness. The 9-point hedonic scale sensory test indicates that the amount of MNC significantly affects the color, odor, and taste of the product (p≤0.05), while the drying temperature significantly affects the taste and appearance of the product (p≤0.05). The JRC with 40% MNC and a drying temperature of 70°C has the highest scores for color, odour, taste, and overall quality, but this is not significantly different from the version with 40% MNC and a drying temperature of 60°C (p>0.05), which also scores as good-to-normal and is more preferable for commercial production due to lower energy usage. The nutritional value of 100 grams of the product provides 475 kilocalories. |
