| ชื่อเรื่อง: | Prasong Siriwongwilaichat, Panatda Doktoei and Tanascha Srisuk.2023.Optimization of Buckwheat Flour, Rice Flour and Tapioca Flour Using Mixture Design for Gluten-free Biscuit Formulation. Silpakorn International Conference on Total Art and Science 2023 (SICTAS 2023) in conjunction with
the 3rd International Conference on Engineering and Industrial Technology 2023 (ICEIT 2023)
The International Virtual Conference on Art, Science & Technology, and Social Science. Abstract (ST0411-0001) p. 108 |
| บทคัดย่อ: | Gluten-free foods have been developed and launched to the market for several years to serve increasing needs of those who are
allergic to wheat gluten. In this study, gluten-free biscuit from buckwheat flour (BF), rice flour (RF) and tapioca flour (TF) was formulated
using mixture design to optimize the ratio of these ingredients. Each flour was set in the range of 25-50% flour basis to obtain 14
experimental runs according to simplex centroid mixture design with ordinary wheat flour based biscuit treated as a control. The biscuit
samples were evaluated for spread ratio, color (L*, a*, b*), texture (hardness) and sensory overall liking score (9-point hedonic scale). It
was found that gluten-free biscuit samples (GF) were similar to control in spread ratio and color but significantly lower hardness (p≤0.05).
Experimental formulated gluten-free biscuits received lower overall liking score (5.6-6.6) than the control (6.8). The optimization using
L* (69-72) and maximum overall liking score values set as criteria was performed to achieve the desirable mixture of BF, RF and TF. The
suitable flour combination was found at ratio 32.70:28.27:39.03 of BF, RF and TF, respectively, with improved and acceptable overall
liking score (6.81) as shown in Figure 1. The optimized flour combination from this study is beneficial for further formulation and
development of satisfactory gluten-free biscuit for the market. |
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