TY - JFULL AU - Supatchalee Sirichokworrakit and Pannin Intasen and Chansuda Angkawut PY - 2016/8/ TI - Quality of Donut Supplemented with Hom Nin Rice Flour T2 - International Journal of Nutrition and Food Engineering SP - 442 EP - 446 VL - 10 SN - 1307-6892 UR - https://publications.waset.org/pdf/10005039 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 115, 2016 N2 - Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour. ER -