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

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.