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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2349

ARN: TH201000002280
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: ผลิตภัณฑ์อาหารสุขภาพจากรำข้าวสกัดน้ำมัน (I) ผลิตภัณฑ์เครื่องดื่มธัญพืชผสมรำข้าว
Health food product from defatted rice bran (I) Beverage product of cereal with defatted rice bran
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development
Citation: [Proceedings of rice and temperate cereal crops annual conference 2009], Bangkok (Thailand), p. 129-141
Format Extent: 389 p.
Issue Date: 2009
Language: Th
Keywords: Rice
Defatted rice bran
Rice product
Health food
Cereal beverage
Subject Classification(ASC): Q02
Q04
AGROVOC: Rice
Bran
Defatting
Beverages
Cereal products
Health foods
Food processing
Nutritive value
Organoleptic properties
Abstract: Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for cereal beverage product. An experiment was conducted at Pathum Thani Rice Research Center during 2007-2008. Results showed that drying the mixture of brown rice flour and defatted rice bran using a drum dryer was the most suitable method for product preparation. The ratio of mixture was 150 grams of Khao Dawk Mali 105 or Pathum Thani 1 brown rice flour, 150 grams of defatted rice bran and 750 milliliters of water. The defatted rice bran flake with drum dry process was suitable for cereal beverage product. When dissolved, defatted rice bran flake would absorb water and slowly swell to make the beverage less viscous and longer lasting, where as the product made from brown rice flour would rapidly increase viscosity. In order to improve the nutritional value of product, other cereal flake such as Job's tears flake and corn flake can be added. The ingredient of cereal beverage product that gave a good taste contained 7 grams of defatted rice bran flake, 2 grams of corn flake, 1 gram of Job's tears flake, 7 grams of milk powder, 5 grams of nondairy creamer and 10 grams of sugar per 150 milliliters of hot water.
Format Extent: 389 หน้า
Availability : Rice Department, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
Availability: กรมการข้าว
Appears in Collections:Rice Department

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