DSpace
 

Thai Agricultural Research Repository >
Research Institute >
Ministry of Agriculture and Cooperatives >
Rice Department >

Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2152

ARN: TH201000002083
Authors: Sunanta Wongpiyachon
Watcharee Sukviwat
สุนันทา วงศ์ปิยชน
วัชรี สุขวิวัฒน์
Authors' affiliation: Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Pathum Thani Rice Research Center
Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development. Pathum Thani Rice Research Center
Authors' affiliation (Thai): กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปทุมธานี
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปทุมธานี
Title: ผลิตภัณฑ์เครื่องดื่มธัญพืชสำเร็จรูป
Instant cereal beverage product
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development
Citation: [Proceedings of rice and temperate cereal crops annual conference 2008 volume 2/2], Bangkok (Thailand), p. 363-373
Format Extent: 228 p.
Issue Date: 2008
Language: Th
Keywords: Rice
Instant cereal beverage product
Subject Classification(ASC): Q02
Q04
AGROVOC: Rice
Cereal products
Beverages
Food processing
Ingredients
Organoleptic properties
Nutritive value
Abstract: Objective of this study was to develop instant beverage product from cereals. The result showed that the most suitable method for product preparation was to dry a mixture of brown rice flour (500 g /1000 ml water) by using a drum dryer. The product using a drum dryer was good in term of solubility, absorption and optimum viscosity. Non-waxy rice in low amylose content group, such as Khao Dawk Mali 105, RD15 or Pathumthani 1, were suitable for preparing an instant cereal beverage product. Low amylose rice would give the product with appropriate viscosity and good texture. In order to improve the nutritional value, other cereal flakes, such as Job's tears, mung bean, soybean or corn, can be added to the ingredient. If can be concluded that cereal flakes from Job's tears and corn improved the texture, viscosity and flavor of product. On the other hand, cereal flakes from mung bean and soybean produced strong beany smell and improper texture. The ingredient of an instant cereal beverage that gave a good taste of product contained 7 g. of brown rice flake, 2 g of corn flake, 1 g of job's tears flake, 7 g of milk powder, 12 g of sugar and 5 g of nondairy creamer per 150 ml hot water.
Format Extent: 228 หน้า
Availability : Rice Department, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
Availability: กรมการข้าว
Appears in Collections:Rice Department

Files in This Item:

File Description SizeFormat
RIC020151c.pdf152.19 kBAdobe PDFView/Open
RIC020151b.pdf128.83 kBAdobe PDFView/Open
RIC020151a.pdf812.63 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2009  The DSpace Foundation - Feedback