| dc.description.abstract | This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust, the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice, Sao Hai), steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice, 30% : 70% The highest average rating. The brightness (L*), red (a*) and yellow (b*) were 58.17±0.42, 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors, chilli flavors and pizza flavors showed that taste testers rated their liking for appearance, color, aroma, flavor, taste, texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical, moisture, protein, fat, ash, fiber, carbohydrate and peroxide values equal to 2.35±0.12, 7.23±0.85, 15.71±0.20, 2.85±0.02, 7.16±0.67, 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*), red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week, causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore, Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks | en_US |
