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Using Brown Rice Flour and Alternative Sweetener to Reduce Glycemic Index in Toddy Palm Cake |
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| รหัสดีโอไอ | |
| Creator | Sukhontha Sukhonthara |
| Title | Using Brown Rice Flour and Alternative Sweetener to Reduce Glycemic Index in Toddy Palm Cake |
| Publisher | Silpakorn University Research and Development Institute |
| Publication Year | 2560 |
| Journal Title | Silpakorn University Science and Technology Journal |
| Journal Vol. | 11 |
| Journal No. | 1 |
| Page no. | 17-26 |
| Keyword | Toddy palm cake, Brown rice, Maltitol, Sucralose, Glycemic index |
| ISSN | 2586-842x |
| Abstract | The objective of this study was to develop toddy palm cake with reduced glycemic index (GI) using brown rice flour (BRF) and a mixture of maltitol and sucralose (MS). The replacement of rice flour (RF) with BRF at the levels of 0 (control), 25, 50, 75 and 100% by weight of whole RF was carried out. The results showed that toddy palm cake at various level of BRF provided darker color, higher texture values in firmness and toughness. However, sensory score of toddy palm cake at 50% BRF was no significant different from that of control sample (p>0.05). The use of MS to replace sugar at 5 levels (0, 25, 50, 75 and 100% by weight of sugar) was further investigated. It was found that increasing amount of MS resulted in a lower color and higher firmness and toughness value of product. Toddy palm cake at 50% BRF and 50% MS was considered suitable for a final product preparation providing GI value of 50.22, which was 30.03% lower than that of original toddy palm cake (GI = 71.78). The results from the preference test from 100 consumers in Phetchaburi province showed that the developed product was not better than the original one (p>0.05). |
