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การพัฒนาสูตรและกระบวนการผลิตข้าวพองเคลือบสารละลายไรซ์เบอร์รี่ |
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| รหัสดีโอไอ | |
| Creator | กฤติยา เขื่อนเพชร |
| Title | การพัฒนาสูตรและกระบวนการผลิตข้าวพองเคลือบสารละลายไรซ์เบอร์รี่ |
| Contributor | ณัชชา จันทร์ศรีบุตร, ภัสชญา ลิขิตสิทธิกุล |
| Publisher | Thammasat University |
| Publication Year | 2562 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 8 |
| Journal No. | 4 |
| Page no. | 411-428 |
| Keyword | crispy rice, riceberry powder, riceberry bran solution, mulberry juice, inulin |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The objective of this research was to formulate and develop process of crispy rice coated with riceberry solution. Four coating solution formulas were studied including mulberry juice mixed with coconut oil (MC), riceberry bran solution mixed with coconut oil (RC), mulberry juice mixed with butter (MB) and riceberry bran solution mixed with butter (RB). It was found that moisture content, water activity (aw) and hardness values of all solutions coated crispy rices were in the range of 7.64-7.91%wb, 0.40-0.45 and 22.45-31.86 kgforce, respectively. RB formula coated crispy rice got the highest sensorial score of liking color and had the lowest cost. Three ratios of coating solution to crispy rice (0.5:1, 0.75:1 and 1:1) were investigated. The result showed that the coating solution and crispy rice at the ratio of 0.75:1 was suitable due to providing a smooth surface covering and got the highest sensorial score of overall acceptability (p<0.05) in like moderately level. The optimum drying condition was 70 ?C for 3 hours. The healthy coating formula solution was developed. Riceberry powder, mulberry juice, moltital powder, moltital syrup, coconut oil andinulin were selected to use as ingredients. Crispy rice coated with healthy riceberry solution formula presented higher antioxidant activity (% inbihition) than normal formula. |
