ผลิตภัณฑ์อาหารสุขภาพจากรำข้าวสกัดน้ำมัน (II) ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าว

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 puffed rice product. An experiment was conducted at Pathum Thani Rice Research Center during 2007-2008. The product using extruder can be prepared from non-glutinous rice varieties with various amylose contents. The ingredients for puffed rice preparation were 100 g of brown rice, 1 g of CaCO3 , 5 g of sugar, 24 g of corn girt and 5 g of defatted rice bran. All the ingredients should be ground into 80-100 mesh particles to produce puffed rice by extruder. The puffed rice was then coated with 20 g of icing sugar, 22 g of milk powder, 1.75 g of salt, 7.50 g of glucose syrup and 15 ml of hot water in 100 g of puffed rice. Defatted rice bran flake were used as the ingredient in puffed rice snack bar product. Defatted rice bran flake was produced by using a drum dryer. The ingredients for rice bran flake were 150 g of Khao Dawk Mali 105 or Pathumthani 1 brown rice flour, 150 g of defatted rice bran and 750 ml of water. Other cereal, such as 10 g of freeze dried corn, 40 g of fired mungbean, 10 g of roasted puffed rice, 20 g of roasted white/black sesame, 10 g of defatted rice bran flake and 100 g of coated puffed rice, were added to the mixture. The flavoring and stabilizing agent consisted of 20 g of dextrin, 60 g of milk powder and 50 ml of hot water. The mixture of all ingredients was processed into puffed rice snack bar product.