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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2153

ARN: TH201000002084
Authors: Watcharee Sukviwat
Sunanta Wongpiyachon
วัชรี สุขวิวัฒน์
สุนันทา วงศ์ปิยชน
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: ผลิตภัณฑ์ข้าวพองอัดแท่ง
Puffed rice snack bar
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. 374-384
Format Extent: 228 p.
Issue Date: 2008
Language: Th
Keywords: Rice products
Puffed rice
Snack bar
Subject Classification(ASC): Q02
Q04
AGROVOC: Rice
Snack foods
Food processing
Ingredients
Quality
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.
Format Extent: 228 หน้า
Availability : Rice Department, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
Availability: กรมการข้าว
Appears in Collections:Rice Department

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