EFFECTS OF SUBSTITUTION OF WHEAT FLOUR WITH SANGYOD RICE FLOUR AND SUPPLEMENTED WITH CARROT POWDER ON COLOR AND SENSORY QUALITIES

Abstract

The objective of this research was to investigate the effect of substitution of wheat flour with Sangyod rice (Oryza Sativa L.) flour and supplemented with carrot powder on color and sensory qualities of pasta product. Five pasta formulae were prepared by substituting wheat flour with 0% (control), 25%, 50%, 75%, and 100% Sangyod brown rice flour and analyzing their quality attributes. The results of pasta formula development indicated that increasing the amount of Sangyod brown rice flour resulted in decreasing lightness (L*) and yellowness (b*), while the redness (a*). There, the appearance of products became darker. The scores of all sensory attributes significantly decreased (P<0.05) with an increase in the amount of Sangyod rice flour, whereas the odor and texture scores of pasta substituted with 25% Sangyod rice flour were higher than those of control (100% wheat flour), 50%, and 75%, respectively. The substitution of wheat flour with 25% Sangyod rice flour was found to be the most suitable ratio for pasta production. The effects of the addition with different levels of carrot powder (5, 10, 15, and 20%w/w) of pasta have been studied. An increase of the carrot powder decreased L* and a* value. The sensory evaluation indicated that all treatments obtained an overall liking score of 6.78-7.02 (like slightly-like moderately). The study suggested that the levels of 15% w/w carrot powder could be a desirable use to produce healthy. The developed pasta with an overall liking score of more than 7.00 was considered acceptable.