Development of Riceberry Rice Flour Sweet Bread Product

Abstract

This study employed a research and development model to investigate the optimal amount of riceberry flour for producing sweet bread and to assess consumer satisfaction with sweet bread products made from riceberry flour.
The research process encompassed four key stages: 1) an exploration of principles, concepts, theories, and the feasibility of developing sweet bread recipes; 2) an examination of the riceberry rice ratio for sweet bread preparation;
3) the creation of sweet bread using riceberry flour; and 4) an evaluation of consumer satisfaction with sweet bread made from riceberry flour.

            The findings revealed that Formula 4, which utilized a riceberry flour proportion of 3.0%, yielded higher levels of satisfaction in terms of color ( =4.04 ± 1.08), smell ( =4.32 ± 3.16), texture ( =3.94 ± 1.01), and overall preference ( =4.09 ± 0.96) compared to Formula 1 (10.0% riceberry flour), Formula 2 (7.0% riceberry flour), and Formula 3 (5.0% riceberry flour). Additionally, statistical analysis demonstrated significant differences (p<0.05) in mean satisfaction scores among the various riceberry flour formulas (1, 2, 3, and 4). Consequently, it can be concluded that consumers exhibit a high degree of satisfaction with sweet bread products containing 3.0% riceberry flour, indicating the potential for utilizing riceberry flour as a healthy alternative for sweet bread production in the future.