Development of Gluten-free Cracker from Rice and Banana Flour, OTOP of Mae Lao District Chiang Rai Province นุกุล อินทกูล วรรลักษณ์ วรรณโล พรหทัย พุทธวัน ธัญญา มูลตัน สุรินทร์ บุญทราย และ ชิษณุพงษ์ บรรจง

Abstract

The objective of this research was to study the suitable of mixed flour ratio and banana flour in gluten-free crackers. Studying the ratio of mixed flour among 4 formulas. It was found that crackers made with rice flour, tapioca flour, and white bean flour at the ratio of 1:1:1 showed the highest sensory score (p<0.05). This mixed flour ratio was then used to further study an appropriate ratio in substituting banana flour at 0, 10, 20, and 30 (% of total flour weight). The results showed that the added banana flour significantly increased the amount of total ash (p<0.05). The crackers with 10% substitution of banana flour showed the highest sensory score (p<0.05). The banana flour crackers also contained protein, fat, minerals, dietary fiber and total phenolic compound at 9.33±0.37, 21.78±0.14, 3.41±0.02, 11.71±0.39 (% wet basis) and 145.73±3.79 (mg of GAE/100g) respectively. They are thus considered healthy, gluten-free, high protein, fiber and minerals crackers.