Product development of Brahmi (Bai Prom mi) Cracker

Abstract

The purpose of this research were to apply Brahmi (Bai Prom mi) which is a Northern Thai native vegetable and rice bran flour into cracker. The main of this study was to investigate the partially substitute to tapioca starch with rice bran flour at 10%, 20% and 30% respectively together with the drying time at 2 and 3 hours (60 ºC). Moreover, the proportion of Brahmi (Bai Prom mi) in cracker product at 10%, 20% and 30% were studied. The characterization of linear expression, water activity (aw) and sensory evaluation were analyzed. The different in quantity of rice bran flour and various drying time were not significantly different in linear expression (p>0.05) however, there were different in water activity (aw) (p<0.05). 20% of rice bran flour with 3 hours of drying time were suitable for replacement in cracker. For sensory evaluation, 20% of rice bran flour and 3 hours of drying time had the highest overall acceptance score compared to others (p<0.05). When study various amount of Brahmi (Bai Prom mi) in cracker, the results showed that 20% of Brahmi (Bai Prom mi) was a good at linear expression and low aw. Moreover, it had the highest in sensory evaluation (p<0.05).