Effects of Partial Substitution of Wheat Flour With Rice Berry Flour on Quality of Fried Donut
Riceberry rice (Oryza Sativa L.), a cross-bred strain from the Khao Hom Nin Rice and Khao Dawk Mali 105,
was processed into flour and used to substitute wheat flour as a composite flour at different proportion of 100:0, 90:10,
80:20, 70:30, 60:40 and 50:50 (wheat flour : Riceberry flour). The formulated blends were used to produce donut. The
donuts were subjected to proximate, texture, color analysis and sensory evaluation. The results of the study revealed that the
ash, crude fat and crude fiber contents increased while moisture and protein contents decreased with increase Riceberry
flour. The hardness of donut increased as the Riceberry flour increased, but the cohesiveness, springiness index, chewiness
and specific volume decreased. Color of crust and crumb (chroma value) increased, while lightness and hue angle decreased
distinctly with the addition of Riceberry flour. Overall acceptability for the 10 - 30% Riceberry flour additions did not differ
significantly from the score of the 100% wheat.
Keywords- Riceberry flour, Donut, sensory evaluation, Texture analysis.