Development of Pizza Shells from Sangyod Rice Flour (Oryza sativa L.) and Watercress Powder (Nasturtium officinale W.T. Aiton)

Abstract

This study aimed to investigate the basic formula for producing pizza shells, determine the optimal substitution ratio of Sangyod rice flour (Oryza sativa L.) for all-purpose wheat flour, and evaluate the appropriate amount of watercress powder (Nasturtium officinale W.T. Aiton) for developing Sangyod rice flour-enriched pizza shells. Randomized Complete Block Desing, RCBD and sensory acceptance were assessed using a 9-point hedonic scale. The basic formula consisted of all-purpose wheat flour 52% yeast 3% sugar 4% olive oil 4% salt 1% and warm water 36% achieving the highest sensory scores for appearance, color, aroma, taste, texture, and overall liking. Substitution of wheat flour with Sangyod rice flour at 0% (control), 20%, 30%, and 40% showed statistically significant differences (p<0.05), with 30% achieving the highest acceptance. Addition of watercress powder at 0%, 5%, 10%, and 15% to the 30% Sangyod rice flour formula also showed significant differences (p<0.05), with 10% obtaining the highest scores for color, aroma, taste, and texture. Nutritionally, per 100 g, the addition of 30% Sangyod rice flour increased protein, dietary fiber, vitamin B1, vitamin B2, vitamin K, and phosphorus, while reducing energy and carbohydrate content. Meanwhile, supplementation with 10% watercress powder further increased dietary fiber, fat, vitamin K, and phosphorus.