Utilizing of 7 rices flour for instant rices beverage powdered processing

Abstract

Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility than 6 rices flours. Amylose which content in the white rice flour is peak viscosity, final viscosity, setback, and pasting temperature than the waxy rice flours. The objectives of this research were to formulate and determine the appropriate condition for sensory test on the rices powdered beverage products to consumers in terms of color, flavor, sweet taste, viscosity and preference overall. Starting from the basic formula 3 formula is a formula that consists of Germinated brown rice drying were 23.33 % millet drying were 3.33% soybean powder were 6.67% powdered milk were 13.33% sugar were 33.33 % and cream powder were 20.00%. Acceptance scores of 7.60 and then to research the use of Germinated brown rice drying a substitute for cream powder in the manufacture of rice powder beverages into 3 levels such as 50 75 and 100%, the amount of Germinated brown rice drying a substitute for cream powder 100 % has been the most acceptance. Then the ratio of rice flour, 7 the appropriate type of beverage, rice powdodor and viscosity of the beverage, rice powder for 3 formulas were formulated with Black Glutinous flour were 10.00% the most acceptance. The study of soybean powder substitute millet powder in the manufacture of rice powder beverages to reduce the viscosity into 3 levels: 50 75 and 100%. The result showed that the suitable of soybean powder substitute millet powder were 100% and the most acceptance. This study used amount of soybean powder and milk powder substitutes sugar in the production of powdered rice beverage can be divided into 3 levels in the formula is 5 10 and 15% the result showed that the 10% of the soybean powder and 15% of milk powder substitutes sugar the most acceptance. Then study the temperature of water for rice powder beverages and the ratio of water to the rice powder beverages in the rice powder is 1:5. Nutritional value analysis of rice beverage product showed were 6.46% moisture, 11.63% protein, 7.34% fat, 5.65% dietary fiber, 1.47% ash and 67.45% carbohydrate and the shelf-life of rices powdered beverages which pack in aluminum foil bags, was preserve products and store at 30 °C more than 6 weeks.