Gluten free brownies made with composite rice flour

Penjumras, Patpen; Thongfathamrong, P; Umnat, S.; Chokeprasert, P.; Wattananapakasem, Isara; Phaiphan, Anuthida

doi:10.1088/1755-1315/756/1/012075

Cited by 5 publications

(2 citation statements)

References 14 publications

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“…The second stage was the process of making pumpkin and chayote Schotel products. The third stage was the execution of hedonic tests and ranking tests to determine sensory acceptance of pumpkin and chayote Schotel products (Penjumras et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

Sensory Acceptance and Nutritional Content of Pumpkin (Cucurbita moschata) and Chayote (Sechium edule) Schotel

Priyanti,

Handayani,

Sahda

2023

teknobuga

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The purpose of this study was 1) to determine the sensory acceptance of Schotel pumpkin and chayote, 2) to know the nutritional content of the most preferred Schotel pumpkin and chayote; and 3) to determine the material composition of the most preferred Schotel. The method applied was the experimental method. The formulas used in this study were product 1 (using 25g pumpkin and 175g chayote), product 2 (using 100g pumpkin and 100g chayote), and product 3 (using 175g pumpkin and 25g chayote). The hedonic test involved 25 untrained panellists. Statistical analysis utilized the Kruskall-Wallis nonparametric and Mann-Whitney follow-up tests at the 95% confidence level (α=0.05). This study's results indicated that the Schotel product using 100g of pumpkin and 100g of chayote was the most preferred and well-accepted product by consumers. Schotel products using 100g of pumpkin and 100g of chayote could meet the energy need by 8%, protein by 17%, fat by 17%, and carbohydrates by 3% per serving. The ingredients composition of the best Schotel product consisted of ingredients A, B, and C. Ingredients A consisted of 350 ml of liquid milk, 100g pumpkin, 100g chayote, 125g ground beef, 100g carrots, 40g onions, 15g garlic, 3 tbsp flour, 1 tsp salt, ½ tsp ground pepper, ½ tsp ground nutmeg, 2 tbsp cooking oil. Ingredients B consisted of 25g of grated cheese and 3 eggs. Ingredients C consisted of 75g of grated cheese.

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Section: Methodsmentioning

confidence: 99%

Sensory Acceptance and Nutritional Content of Pumpkin (Cucurbita moschata) and Chayote (Sechium edule) Schotel

Priyanti,

Handayani,

Sahda

2023

teknobuga

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“…Pada tahap persiapan, dilakukan persiapan bahan dan peralatan yang dibutuhkan selama eksperimen pembuatan Brownies Muffin. Sedangkan, pada tahap pelaksanaan terdiri dari pelaksanaan eksperimen pembuatan Brownies Muffin untuk menemukan formula resep yang terbaik dan siap untuk dilakukan uji hedonik (Penjumras et al, 2021).…”

Section: Methodsunclassified

Pengaruh Komposisi Tepung Sorgum dan Tepung Singkong terhadap Penerimaan Brownies Muffin

Priyanti¹,

Kurnianingsih²

2022

teknobuga

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Penelitian ini dilakukan untuk mengembangkan produk brownies berbahan dasar tepung sorgum dan tepung singkong. Modifikasi juga dilakukan pada bentuk brownies yang menyerupai muffin sehingga menghasilkan produk Brownies Muffin. Diharapkan pemanfaatan tepung sorgum dan tepung singkong dapat menjadi inovasi baru dalam pengembangan produk Brownies Muffin. Tujuan dari penelitian ini yaitu mengetahui pengaruh komposisi tepung sorgum dan tepung singkong terhadap penerimaan warna, tekstur, aroma, dan rasa Brownies Muffin. Metode penelitian yang digunakan yaitu metode eksperimen. Pembuatan produk Brownies Muffin dilakukan dengan mengatur jumlah tepung sorgum (25%, 50%, dan 75%) dan tepung singkong (75%, 50%, dan 25%). Uji hedonik melibatkan 30 orang panelis tidak terlatih. Analisis statistik yang digunakan yaitu uji nonparametrik Kruskal Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan komposisi tepung sorgum dan tepung singkong tidak berpengaruh terhadap penerimaan aroma, tekstur, warna, dan rasa dari Brownies Muffin.

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Effect of Blanching Time and Par-Frying Temperature on Quality of Frozen Par-Fried Taro

Penjumras

Kunkrathok

Umnat

et al. 2022

Springer Proceedings in Materials

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Gluten free brownies made with composite rice flour

Cited by 5 publications

References 14 publications

Sensory Acceptance and Nutritional Content of Pumpkin (Cucurbita moschata) and Chayote (Sechium edule) Schotel

Sensory Acceptance and Nutritional Content of Pumpkin (Cucurbita moschata) and Chayote (Sechium edule) Schotel

Pengaruh Komposisi Tepung Sorgum dan Tepung Singkong terhadap Penerimaan Brownies Muffin

Effect of Blanching Time and Par-Frying Temperature on Quality of Frozen Par-Fried Taro

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