Kasetsart J. (Nat. Sci.) 45 : 295 - 304 (2011)
Physical Properties of Butter Cake Made from Mixed Hom-Mali
and Glutinous Rice Flours
Piyaporn Chueamchaitrakun1, Penkwan Chompreeda1,2*, Vichai Haruthaithanasan1,
Thongchai Suwonsichon1 and Sumaporn Kasemsamran2
ABSTRACT
The amylose content and the pasting and gelatinization properties are the most important
physicochemical properties of starch. The amylose content of starch in flour is considered to affect the
texture of food products. Glutinous rice contains very limited amylose content (2–4%) whereas the
amylose content of Hom-Mali rice is about 15%. The objectives of the study were to investigate: 1) the
pasting properties of mixed flours of Hom-Mali rice and glutinous rice and 2) the physical properties of
butter cakes prepared from the mixed flours. Two glutinous rice varieties, RD6 (2.8% amylose content)
and Niew Ubon (4.6% amylose content) were used in the study. Glutinous rice flour was blended with
Hom-Mali rice flour (HMRF) in ratios of 1:0, 3:1, 1:1, 1:3 and 0:1, respectively. The results of the
study of the pasting properties of the mixed flours using a Rapid Visco-Analyzer demonstrated that
pasting temperature, trough, final viscosity and setback were significantly (P < 0.05) increased as the
content of Hom-Mali flour increased, whereas breakdown decreased. The data suggested that the flour
with high amylose content was more resistant to shear during heating and the starch had high ability to
retrograde compared with the low amylose content equivalent. Increasing the content of Hom-Mali
flour resulted in a significant (P < 0.05) increase in the specific volume of the butter cake. Texture
profile analysis of butter cake samples showed that their hardness significantly (P < 0.05) increased as
the amount of Hom-Mali flour increased, whereas there was a decrease in springiness, chewiness and
adhesiveness. Thus, butter cake prepared with a low content of Hom-Mali flour was softer. The total
variance of the principal component analysis (PCA) of the pasting and physical properties of butter
cakes was 80% (PC1= 60% and PC2 = 20%). PC1 was the component for the hardness and pasting
properties, whereas the texture component was represented by PC2. The PCA result enabled the cake
samples to be classified into three groups according to the amylose content and the textural properties of
the samples: 1) high amylose (12.5–16%) consisting of samples using 100% HMRF, HMRF:RD6 and
HMRF:Niew Ubon = 75:25; 2) medium amylose (5.5–10%) consisting of samples using HMRF:RD6 =
50:50 and 25:75, and HMRF:Niew Ubon = 50:50 and 25:75; and 3) low amylose (2–4%) consisting of
samples of 100% RD6 and 100% Niew Ubon. The study revealed that less expensive glutinous rice
flour could be used to reduce the amount of high cost Hom-Mali flour in bakery products. Further study
on consumer acceptability of the cakes made from mixed flours needs to be done to explore the market
potential of the products.
Keywords: Hom-Mali rice, glutinous rice, pasting property, butter cake, texture profile
1
2
*
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.
Corresponding author, e-mail: [email protected]
Received date : 07/04/10
Accepted date : 13/10/10
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Kasetsart J. (Nat. Sci.) 45(2)
INTRODUCTION
Waxy rice (Oryza sativa L.) (glutinous
or sticky or sweet rice) is one of the important
economic crops of Thailand. Glutinous rice is a
staple food for Thai people in North and
Northeastern Thailand (Lumdubwong et al.,
2007). Glutinous rice flour is mainly used as a raw
material in rice cakes and extruded snacks. The
major constituent of glutinous rice is amylopectin
and it possesses unique physical and chemical
properties such as low pasting temperature and
final viscosity (Surojanametakul et al., 2006).
Khao Dak Mali 105 or Hom-Mali rice is very
popular in Southeast Asia and widely accepted in
the world due to its quality, good taste, soft texture
and unique aroma. Starch granules are composed
of a mixture of two polymers: amylose and
amylopectin (Whistler and Bemiller, 1999). Starch
from grains with varying amylose content is of
interest for food processing because of the
potential to modify the texture and quality of the
finished product (Blazek and Copeland, 2008).
Rice is classified by the amylose content as waxy
(0–2%), very low (5–10%), low (10–20%),
intermediate (20–25%) and high (25–33%)
amylose rice (Juliano et al., 1981). Glutinous rice
contains a very limited amylose content (0–6%),
whereas Hom-Mali rice has an amylose content
of about 15%. Rice flour with different
physicochemical properties can provide products
with different texture qualities. The higher the
amylose content, the harder and less sticky the
cooked rice obtained. Thus, the objectives of this
study were to investigate: 1) the pasting properties
of mixed flours using Hom-Mali rice and glutinous
rice and 2) the physical properties of butter cake
prepared from the mixed flours.
MATERIALS AND METHODS
Materials
Glutinous rice varieties, RD6 and Niew
Ubon, were obtained from the Rice Department
(Bangkok, Thailand). Commercial broken HomMali rice (Khao Dok Mali 105 variety) was
obtained from the Chia Meng Rice Mill Co. Ltd.,
Thailand.
Methods
Preparation of glutinous flour and Hom-Mali
rice flour by dry-milling
The advantages of the dry-milled process
are less water pollution, low cost of production
and a higher protein content in the flour. In this
study, glutinous rice and Hom-Mali rice were
ground into flour by the dry-milled process.
Glutinous rice flour and Hom-Mali rice flour were
prepared separately by washing, drying at 55 °C
for 4 h and grinding into flour using a turbo mill.
The flour was sieved through a 120-mesh sieve,
packed in polyethylene bags and stored at 4 °C
until use.
Preparation of mixed flours
The two varieties of glutinous rice flour
(RD6 and Niew Ubon) were blended with the
Hom-Mali rice flour (HMRF) varieties in ratios
of 3:1, 1:1 and 1:3, respectively, producing six
flour mixes. The amylose content of the flour
mixes was calculated based on the known amylose
content of HMRF, RD6 and Niew Ubon.
Preparation of butter cakes
Butter cakes from the six flour mixes
were prepared according to the formulations in
Table 1 and the process in Figure 1. Butter cakes
were prepared in three replications.
Quality measurement
1) Chemical composition analysis:
Moisture, crude protein, lipid, fiber and ash content
were determined by methods according to AAAC
(2000).
2) Amylose content: The amylose
content of HMRF, RD6 and Niew Ubon was
Kasetsart J. (Nat. Sci.) 45(2)
297
Table 1 Formulation for butter cake using different mixes of Hom-Mali rice flour and glutinous rice
flour.
Ingredient
%
Mixing flour
17.8
Butter
16.0
Egg yolk
3.4
Egg white
24.6
Sugar
17.4
Baking powder
0.6
Salt
0.2
Evaporated milk
6.4
Butter flavor
0.4
Guar gum
0.6
Maltodextrin
8.6
Commercial emulsifier (EC 25)
4.0
Total
100.0
Adapted from Nukit (2006).
Mix EC25 and butter for 15 min at speed 6 using a Kitchen-Aid mixer
↓
Mix emulsifier/butter mixture with sugar and guar gum and whip for 15 min
↓
Add egg (egg yolk and egg white) and whip for 1 min to attain homogeneous creamy batter
↓
Add all dry ingredients (flour, maltodextrin, baking powder, salt mixture)
and evaporated milk and mix for 5 min
↓
Pour the batter (300 g) into 7 × 14 × 5.5 cm aluminum pan greased with shortening
↓
Bake in electric oven at 165 οC for 35 min
↓
Place on a rack to cool for 30 min
↓
Store in a polyethylene bag at room temperature for further analysis
Figure 1 Flow diagram for preparation of rice butter cake samples. Adapted from Nukit (2006).
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Kasetsart J. (Nat. Sci.) 45(2)
determined by Concanavalin-A or Con A
(Amylose/Amylopectin assaykit, Megazyme). The
amylose content of HMRF, RD6 and Niew Ubon
was used to determine the amylose content in the
mixed flour samples.
3) Pasting properties of HMRF, RD6,
Niew Ubon and six mixed flours: Pasting
properties were determined using a Rapid ViscoAnalyzer (RVA; Newport Scientific, Warriewood,
Australia). Each sample (3 g) was mixed with 25
g of distilled water in a RVA sample canister. The
temperature was set at 50 °C and the following
13.0 minute test profile was run: (1) hold at 50 °C
for 1.0 min, (2) linearly ramp up to 95 °C in 3.4
min, (3) hold at 95 °C for 2.7 min, (4) linearly
ramp down to 50 °C in 3.9 min and (5) hold at
50 °C for 2 min. The peak viscosity, holding
viscosity, final viscosity and pasting temperature
were determined by analysis using the software
package Thermocline for Windows (Newport
Scientific, Warriewood, Australia).
4) Specific volume: The specific
volume of the butter cake was determined by seed
displacement following AACC (2000). The empty
pan was filled with sesame seed and the volume
of the sesame seeds was determined using a
graduated cylinder (V1). The butter cake was
placed in the pan, which was then filled with
sesame. The volume of the sesame seed was
determined using a graduated cylinder (V2). The
butter cake was weighed after removal from the
pan and the specific volume was calculated using
Equation 1:
Specific volume = (V1-V2) / sample
weight
(1)
5) Textural property analysis: The
textural quality of the butter cake sample was
measured using a Lloyd Model TA 500, (Lloyd
Instruments, West Sussex, UK). An aluminum 2
cm diameter cylindrical probe was used in the
compression test. The probe speed during the test
was 20 mm/min and the compression distance was
9 mm. The butter cake was sliced into 15 × 15 ×
15 mm samples. During the texture profile analysis
test, the samples were subjected to two successive
cycles. The Nexygen software program (West
Sussex, UK) was used to calculate quantified
hardness (N), springiness index, adhesiveness
(Nmm), chewiness (Nmm), cohesiveness and
gumminess (N).
Statistical data analysis
Quality data from the three replications
were subjected to analysis of variance (ANOVA)
and Duncan’s multiple range test for determination
of differences between the samples at the 5% level
(P < 0.05) using SPSS 16.0 (SPSS INC., Chicago,
USA). All data were also analyzed by principle
component analysis (PCA) performed by
Unscrambler 9.8 (Camo, Oslo, Norway) and
cluster analysis performed by SPSS 16.0.
RESULTS AND DISCUSSION
Amylose content of mixed flour
The chemical compositions of glutinous
rice flour and Hom-Mali rice flour are illustrated
in Table 2. The amylose content of HMRF, RD6,
Niew Ubon and the six flour mixtures as
determined by Con A is presented in Table 3. The
Table 2 Chemical composition of glutinuous rice flour (RD6 and Niew Ubon varieties) and HomMali rice flour.
Variety
Moisture
Ash
Fat
Fiber
Protein
(%)
(%)
(%)
(%)
(%)
RD6
8.76±0.01
0.41±0.01
0.55±0.05
2.63±0.43
7.99±0.21
Niew Ubon
9.07±0.02
0.29±0.05
0.44±0.01
1.80±0.42
7.51±0.33
Hom-Mali
8.03±0.05
0.49±0.02
0.85±0.01
0.75±0.25
5.71±0.20
Values are shown as mean ± SD; (n=3).
Kasetsart J. (Nat. Sci.) 45(2)
results showed that glutinous rice flour (RD6 and
Niew Ubon) had the two lowest amylose contents
whereas Hom-mali had the highest. Wansuksri et
al. (2004) reported the amylose content of Thai
rice starch from different varieties of glutinous
starch as about 3.8% whereas the amylose content
of Hom-Mali starch was about 15.7%.
Pasting profile of flours
The amylose content of the flours were
significantly different according to the pasting
profile (Table 4). Due to the high amylose content
in the rice, the starch granules were strong and
rigid and resisted swelling and disintegration,
299
while low amylose rice starch granules were weak
and fragile (Ranai and Bhattacharya, 1995). The
peak viscosity of flour tended to decrease as the
amylose content increased. Flour with a lower peak
viscosity has a lower thickening power than flour
with higher peak viscosity. Therefore, the glutinous
rice flour had higher thickening power than the
Hom-Mali rice flour. In addition, breakdown
tended to decrease whereas pasting temperature,
final viscosity and setback value increased as the
amylose content increased. The final viscosity of
the rice paste was related to the amylose content.
Flour with higher amylose content had a higher
final viscosity. The set back was also related to
Table 3 Amylose content of Hom-Mali rice flour (HMRF), glutinous rice flour (RD6 and Niew Ubon
varieties) and mixed Hom-Mali and glutinous rice flours.
Treatment
Mixed flour
Ratio
Amylose content (%)
1
RD6
2.8
2
Niew Ubon
4.6
3
HMRF:RD6
1:3
6.0
4
HMRF:Niew Ubon
1:3
7.4
5
HMRF:RD6
1:1
9.3
6
HMRF:Niew Ubon
1:1
10.2
7
HMRF:RD6
3:1
12.5
8
HMRF:Niew Ubon
3:1
12.9
9
HMRF
15.7
Table 4 Pasting profile of Hom-Mali rice flour (HMRF), glutinous rice flour (RD6 and Niew Ubon
varieties) and mixed Hom-Mali and glutinous rice flours.
Treatment
Amylose
Peak
Trough
Breakdown
Final
Setback
Peaktime
Pasting
content
viscosity
(RVU)
(RVU)
viscosity
(RVU)
(min)
temperature
(%)
(RVU)
(RVU)
(°C)
1
2.8
297±5.86a
135±11.14e 163±6.99a 164±12.86g
29±1.97f
3.69±0.07c 68.47±0.63f
2
4.6
263±6.59b
123±1.75f
139±5.07b 147±2.19g
24±0.79f
3.82±0.04c 69.37±0.03def
3
6.0
270±4.72b
149±8.58d
84±6.13c 203±12.91e
54±4.43e
3.87±0.13c 68.98±0.48ef
d
e
c
f
e
4
7.4
241±10.12
137±1.80
81±4.16
185±4.33
48±2.58
3.89±0.04c 69.92±0.49de
c
b
d
c
c
5
9.3
253±9.10
174±3.99
52±1.59
259±10.17
86±6.87
5.81±0.33b 70.49±0.45cd
6
10.2
219±5.89e
161±1.15c
35±1.87f
234±1.11d
73±0.92d
5.89±0.08b 70.75±0.44cd
7
12.5
234±4.97d
206±7.11a
47±2.22de 329±6.5b
123±10.24b 5.94±0.10b 71.78±0.52bc
8
12.9
197±2.78f
204±6.76a
37±3.43f
319±9.05b
116±2.39b
6.51±0.08a 72.67±0.03b
e
a
e
a
a
9
15.7
217±7.17
213±5.53
45±1.85
383±19.85
170±17.20 6.34±0.19a 82.83±0.20a
RVU = Rapid Visco unit.
Values are shown as mean ± SD.
Means with different superscript letters in the same column are significantly different (P < 0.05) by Duncan’s multiple range test.
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Kasetsart J. (Nat. Sci.) 45(2)
amylose content and reflected retrogradation of
the starch (Jangchud et al., 2004). The high
amylose content flour had a greater retrogradation
tendency than samples with low amylose content.
The data in Table 4 suggest that high amylose
content samples were the most resistant to shear
during heating and the starch had the greatest
ability to retrograde (Lumdubwong et al., 2007).
Principal component analysis (PCA) of
the pasting properties of HMRF, RD6, Niew Ubon
and mixed flour samples showed that the two
principal components (PCs) explained total
variance of 93% (Figure 2). PC1 (83% variance)
was characterized positively by trough. PC2 (10%
variance) was characterized positively by peak,
breakdown, final viscosity, setback and pasting
temperature, whereas peak time was characterized
negatively in PC2. The result from PCA and cluster
analysis classified the samples into 3 groups.
Cluster 1, composed the glutinous rice flour
samples (RD6 and Niew Ubon), was grouped
based on high breakdown, low final viscosity and
setback. Cluster 2, composed of mixed flour
samples (HMRF:RD6 and HMRF:Niew Ubon in
ratios of 1:1 and 1:3), was characterized as having
medium breakdown, setback and final viscosity.
Cluster 3, composed of mixed flour samples
(HMRF:RD6 and HMRF:Niew Ubon in a ratio of
3:1) and HMRF was grouped based on low
breakdown, high final viscosity and setback.
Additionally, mixed flour could be classified into
three groups according to amylose content: 1) low
amylose (< 4%) that is, glutinous rice flour, 2)
medium amylose (6–10%) that is, mixed flour
(HMRF:RD6 and HMRF:Niew Ubon in ratios of
1:1 and 1:3) and 3) high amylose (> 12%) that is,
mixed flour (HMRF:RD6 and HMRF:Niew Ubon
in a ratio of 3:1) and HMRF.
Specific volume
The specific volumes of butter cake
prepared from HMRF, RD6, Niew Ubon and six
mixed flours were significantly different as shown
in Table 5 and Figure 3. Butter cake samples
prepared from RD6 and Niew Ubon (which had
the amylose content increased from 2.8 to 4.6),
showed no significant difference in specific
volume, with both being dense and flat. This result
in the present study supported the study of Nishita
and Bean (1979) who reported that rice bread
produced a flat and gummy loaf when 100% waxy
rice flour was used. In butter cake prepared with
Cluster 1
Cluster 3
Cluster 2
Figure 2 Biplot of pasting properties and butter cake prepared with Hom-Mali rice flour (HM), glutinous
rice flour (RD6 (RD) and Niew Ubon (NU) varieties) and six mixed Hom-Mali and glutinous
rice flours.
Kasetsart J. (Nat. Sci.) 45(2)
mixed flour and Hom-Mali rice flour (amylose
content increased from 6.03 to 15.7), there was
also no significant increase in the specific volumes.
Texture profile
Table 6 shows the effect of amylose
content on the texture quality of butter cakes. It
was found that increasing the amylose content
resulted in significantly increased hardness and
chewiness. Butter cake prepared with Hom-Mali
had the highest hardness value (2.34 N), whereas
butter cake prepared with RD6 had the lowest
301
hardness value (1.44 N). A lower hardness value
indicates a softer texture. This observation was
supported by Sae-Eaew (2009), who reported that
the values for hardness, springiness index,
cohesiveness and chewiness of butter cake
prepared with Hom-Mali rice flour were 2.34,
0.82, 0.47 and 1.10, respectively. From the
preliminary study, commercial butter cake made
from wheat flour had hardness, cohesiveness,
springiness index, chewiness and adhesiveness
values in the ranges 0.69–1.30 N, 0.14–0.41,
0.51–0.77, 0.52–2.99 Nmm and -0.09 to -0.195
Figure 3 Specific volume of butter cake prepared with: Hom-Mali rice flour (Figure I, Treatment 9);
glutinous rice flour (RD6 and Niew Ubon varieties; Figures A and B, Treatments 1 and 2) and
six mixed Hom-Mali and glutinous rice flours (Figures C–H, Treatments 3–8).
Table 5 Specific volume of butter cake with different amylose content.
Treatment
Amylose content (%)
1
2.8
2
4.6
3
6.0
4
7.4
5
9.3
6
10.2
7
12.5
8
12.9
9
15.7
Specific volume (g/cm3)
1.99±0.09b
1.78±0.41b
2.07±0.19a
2.09±0.26a
2.20±0.38a
2.11±0.35a
2.24±0.33a
2.28±0.48a
2.41±0.18a
Values are shown as mean ± SD.
Mean with different superscript letters in the same column are significantly different (P < 0.05) by Duncan’s multiple range test.
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Kasetsart J. (Nat. Sci.) 45(2)
Table 6 Texture profile analysis of butter cake elaborated with different amylose content.
Treatment
Amylose
Hardness
Cohesiveness
Springiness
Gumminess
Chewiness
Adhesiveness
content
(N)
(-)
index (-)
(N)
(Nmm)
(Nmm)
0.44±0.04c
0.75±0.10abc
0.63±0.20c
5.07±0.64a
-0.13±0.04a
1
2.8
1.44±0.47d
2
4.6
1.58±0.25cd
0.47±0.18bc
0.75±0.06abc
0.89±0.26a
4.72±0.96ab
-0.16±0.04ab
3
6.0
1.60±0.29cd
0.41±0.03c
0.76±0.05ab
0.66±0.13b
4.59±0.78abc -0.17±0.07ab
4
7.4
1.46±0.27cd
0.63±0.46ab
0.79±0.05a
0.86±0.25ab
4.64±0.99abc -0.23±0.08abc
cd
c
ab
c
5
9.3
1.63±0.35
0.41±0.03
0.77±0.04
0.67±0.14
4.32±0.94bcd -0.44±0.24cde
cd
bc
ab
ab
6
10.2
1.48±0.26
0.57±0.15
0.76±0.04
0.73±0.26
4.29±0.89bcd -0.46±0.48cde
7
12.5
1.67±0.38bc
0.42±0.02c
0.75±0.04abc
0.69±0.14c
4.00±0.98cde -0.46±0.37cde
8
12.9
1.92±0.34b
0.54±0.20c
0.70±0.10cd
0.75±0.30abc
3.70±0.57de
-0.54±0.43de
9
15.7
2.26±0.41a
0.73±0.44a
0.77±0.04ab
0.72±0.07c
3.43±0.96e
-0.67±0.47e
bc
c
bcd
abc
e
10
Wheat
1.74±0.04
0.39±0.04
0.72±0.04
0.75±0.05
3.57±0.04
-0.38±0.03bcd
Values are shown as mean ± SD.
Means with different superscript letters in the same column are significantly different (P < 0.05) by Duncan’s multiple range test.
Nmm, respectively. Furthermore, the texture
properties (hardness and adhesiveness) correlated
with amylose content and starch retrogradation.
High amylose content samples were observed to
have a higher hardness and lower adhesiveness
(Yu et al., 2009).
Principal component analysis (PCA) of
the texture profile analysis of butter cakes showed
that the two principal components (PCs) explained
total variance of 69% (Figure 4). The first principal
component (PC1 = 40% variance) was
characterized positively by springiness, whereas
cohesiveness, gumminess and adhesiveness were
characterized negatively in PC1. The second
principal component (PC2 = 29% variance) was
characterized positively by hardness and
chewiness. The results from PCA and cluster
analysis indicated that the samples could be
classified into three groups (Figure 4). In Cluster
1, butter cakes made from HMRF were
characterized as having high hardness. In Cluster
2, butter cakes made from Niew Ubon flour and
Figure 4 Biplot of texture profile analysis of butter cake prepared with Hom-Mali rice flour (HMRF),
glutinous rice flour (RD6 and Niew Ubon varieties) and 6 mixed Hom-Mali and glutinous
rice flours.
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Kasetsart J. (Nat. Sci.) 45(2)
associated mixed flours were grouped together
based on high gumminess and cohesiveness. In
Cluster 3, butter cakes made from RD6 and
associated mixed flours were grouped based on
high springiness, adhesiveness and chewiness.
All physical properties (pasting
properties, texture profile and specific volume)
were subjected to principal component analysis
and cluster analysis. The results are shown in
Figure 5.
Principal component analysis (PCA) of
the pasting properties and the physical properties
of butter cakes showed that two principal
components (PCs) explained total variance of 80%
(PC1= 60% and PC2 =20%). PC1 was identified
as the hardness and pasting properties component.
PC2 was identified as the texture component. The
PCA and cluster result analysis classified the
samples into three groups according to amylose
content and the textural properties of the cake
samples: 1) high amylose (12.5–16%), 2) medium
amylose (5.5–10%) and 3) low amylose (2–4%).
Butter cake prepared with flour having a high
amylose content was harder than that prepared
with low amylose content flour.
CONCLUSION
The pasting properties of mixed HomMali rice and glutinous rice flours with varying
amylose content were different. The physical
properties of the butter cake samples were also
different. The amylose content affected starch
retrogradation and the texture properties of the
butter cake with different ratios of mixed flour.
The starch retrogradation contributed to the
changes in texture properties (hardness increased
and adhesiveness decreased).
This study demonstrated that glutinous
rice flour could be used in a mix with Hom-Mali
rice flour for substitution in the wheat flour in cake
products.
ACKNOWLEDGEMENTS
The authors would like to thank the
Office of the Higher Education Commission,
Thailand for supporting the study through grant
funds under the program of Strategic Scholarships
for Frontier Research Network and the Graduate
School, Kasetsart University.
Figure 5 Biplot of physical properties of butter cake with Hom-Mali rice flour (HMRF), glutinous rice
flour (RD6 and Niew Ubon varieties) and six mixed Hom-Mali and glutinous rice flours.
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