ผลิตภัณฑ์อาหารสุขภาพจากรำข้าวสกัดน้ำมัน (I) ผลิตภัณฑ์เครื่องดื่มธัญพืชผสมรำข้าว

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.