NGHIÊN CỨU CHẾ BIẾN BÁNH COOKIES BỔ SUNG BÃ CƠM RƯỢU NẾP

Abstract

The study was conducted to diversify the production of cookies from CK92 glutinous rice,
which is grown in Phu Tan district, An Giang province, contributing to increase the economic
value of this variety of rice. Two different experiments were made to study optimal ratio of
wheat flour/Residue of alcohol fermented glutinous rice CK92. Evaluation results of hatching,
structure, the color value L, a, b and sensory showed that the ratio of 8:2 was appropriate; and
the temperature and baking time of 1400C for 25 minutes were optimal. The product can keep
the good quality for 12 weeks when being stored in plastic containers, PA and PE. Besides, the
cookies also met the microbiological safety requirements according to standards of Vietnam.