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Development of Instant Rice for Young Children |
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| รหัสดีโอไอ | |
| Creator | 1. Bencharat Prapluettrakul 2. Patcharee Tungtrakul 3. Sukamol Panyachan 4. Tasanee Limsuwan |
| Title | Development of Instant Rice for Young Children |
| Publisher | Silpakorn University Research and Development Institute |
| Publication Year | 2555 |
| Journal Title | Silpakorn University Science and Technology Journal |
| Journal Vol. | 6 |
| Journal No. | 1 |
| Page no. | 49-58 |
| Keyword | Instant food, Rice, Young children |
| ISSN | 1905-9159 |
| Abstract | The objective of this research was to find a suitable method for producing an instant rice product from Thai Jasmine rice for young children aged 1-3 years old. Different methods of rice cooking, pre-treatment prior to drying, and rehydration were studied. Volume expansion, rehydration ratio, rehydration time, colour, texture, and sensory characteristics of instant rice product were compared. The results showed that the instant rice product prepared by boiling followed by freezing for 24 h at 20 ?C, drying at 70 ?C, and rehydration by boiling for 3 min showed no significant difference in hardness, adhesiveness, or cohesiveness from the freshly cooked rice. The hardness, adhesiveness and cohesiveness were 349.75 ? 3.94 N, 23.09 ? 1.30 N.s, and 0.49 ? 0.01, respectively. The sample also received the highest scores for stickiness, softness, and overall acceptability for use as food for young children. Boiling followed by 24 h of freezing prior to drying is recommended for producing instant rice for young children. |
