ผลิตภัณฑ์ข้าวพองอัดแท่ง

Abstract

Puffed rice snack bar was developed from brown rice by using an extruder. It was found that a puffed rice product can be prepared from any non-glutinous rice varieties with various amylose contents. During preparing puffed rice, 1 percent CaCo3, 5 percent sugar and 24 percent corn girt, must be added to brown rice. All the ingredients should be ground into 80-100 mesh particles before using. The coating process will help maintaining a snack bar stability and give a product with a good texture, crispy and non sticky. To prepare a snack bar, puffed rice should be baked at 80 deg C for 20 min. The puffed rice was then coated with 27.50 gm of icing sugar, 22.00 gm of milk powder, 1.75 gm of salt, 7.50 gm of glucose syrup and 15 ml. hot water in 100 gm of puffed rice. All mixtures were blended and baked again at 80 deg C for 20 min. Other cereals, such as 10 gm of freeze dried corn, 40 gm of fried mungbean, 10 gm of roasted puffed rice and 20 g roasted white/black sesame, were added 40 the mixtures. The mixtures were baked at 80 deg C for other 20 min and then added with flavor and stabilizing agent. The stabilizing agent consisted of 20 gm of dextrin, 60 gm of milk powder, 50 ml. of hot water in 100 gm of puffed rice. The mixtures were then stuffing and baked at 80 deg C for 20 min before packing.