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ABSTRACT
This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits’ redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores.
Acknowledgments
Technical support for the experiment from Bansomdejchaopraya Rajabhat University (Thailand) is gratefully acknowledged. This work was financially supported by the Research Grant of Srinakharinwirot University through the “Coffee Innovation Research Unit.”
Disclosure statement
No potential conflict of interest was reported by the author(s).
Supplementary material
Supplemental data for this article can be accessed online at https://doi.org/10.1080/15428052.2022.2073934