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Date Published: 14/06/2021
Online Published: 14/06/2021
Abstract Views: 446
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DOI: https://doi.org/10.52714/dthu.10.3.2021.865
Issue
Vol. 10 No. 3 (2021): Natural Sciences Issue (Vietnamese)
Section
Natural Sciences Issue (Vietnamese)
How to Cite
Diep, K. Q. (2021). The effect of the mixing ratio between rice flour and glutinous rice flour, and that of red flesh dragon fruit on the quality of green-bean mochi cake. Dong Thap University Journal of Science, 10(3), 31-36. https://doi.org/10.52714/dthu.10.3.2021.865

The effect of the mixing ratio between rice flour and glutinous rice flour, and that of red flesh dragon fruit on the quality of green-bean mochi cake

Kim Quyen Diep1,
1 An Giang University, Viet Nam National University, Ho Chi Minh City, Vietnam

Main Article Content

Abstract

The investigation was on the eff ect of the mixing ratio between rice fl our and glutinous rice fl our and that of red fl esh dragon fruit on the quality of green-bean mochi cake. This type of cake was made to diversify cake products of high nutrition and good looks. The results showed that the ratio between rice fl our and glutinous rice fl our was 6/4 for the mochi with elastic texture and high preference. Red dragon fruit ratio of 60% resulted in the mochi with natural red purple color, mild odor, sweet taste, uniform texture and high preference.

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Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

Mochi cake, rice flour, glutinous rice flour, red flesh dragon fruit

References

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