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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2985

ARN: TH201100002914
Authors: Sunanta Wongpiyachon
Grissana Sudtasarn
Watcharee Sukviwat
สุนันทา วงศ์ปิยชน
กฤษณา สุดทะสาร
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. Ubon Ratchathani 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 ศูนย์วิจัยข้าวอุบลราชธานี
กรมการข้าว สำนักวิจัยและพัฒนาข้าว ศูนย์วิจัยข้าวปทุมธานี
Title: ข้าวกล้องงอกและผลิตภัณฑ์เครื่องดื่มข้าวกล้องงอก
Germinated brown rice and beverage products from germinated brown rice
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development
Citation: [Proceeding of 2nd Rice annual conference year 2011: Rice and national farmers' day], Bangkok (Thailand), p. 133-146
Format Extent: 375 p.
Issue Date: 2011
Language: tha
Keywords: Germinated brown rice
Rice product
Healthy beverage
Instant beverage product
Beverage products
Subject Classification(ASC): Q02
AGROVOC: Cereal products
Nutritive value
Product development
Abstract: Germinated brown rice is malting rice with intact embryo of 0.5-1.0 mm which has been reported of increasing beneficial bioactive products for human such as gamma amino butyric acid (GABA). Studies on preparation of enhancing GABA in germinated brown rice and its products were conducted during 2008-2010 at Pathum Thani Rice Research Center. Results indicated that appropriate method was malting of selected healthy brown rice in a closed container at room temperature for 20 hours after the seeds being washed with clean water and steeped for 4 hours. This freshly malting rice can be used for making blended drinks of germinated brown rice by pre-boiling with intermittently stirring the mixture of ingredients as germinated Khao Dawk Mali 105 : germinated black glutinous rice: over night steeped soy bean: roasted white sesame: water at a ratio of 1: 0.5 : 0.3 : 0.3 : 20 by weight for 20 minutes. Filtering the mixtures twice and adding 5 g of sugar per 100 ml of the mixtures. Processing of instant germinated brown rice was also conducted by pre-preparation of soy milk from a mixture of overnight soaked soybean: roasted white sesame: water at a ratio of 1 : 0.8 : 14 by weight. Rice starch mixture was then prepared by mixing germinated Khao Dawk Mali 105 : germinated black glutinous rice: soy milk at a ratio of 7:3:9 by weight and wet milling. The mixture was dried with a double drum drier then ground to fine powder. Eight grams of germinated rice powder were then mixed with 5 g fine sugar, 4 g maltodextrin, and 2 g non dairy cream packed in aluminium foil sachet. Another experiment was conducted at Ubon Ratchathani Rice Research Center using cooked germinated Khao Dawk Mali 105 and water at a ratio of 1 : 1 by weight. The mixture was slurred and drum dried prior to ground into powder. The powder was then packed with pre-cooked soy bean and job tear powder which were prepared by over night soaked and steamed cooked before drum dried and ground to powder. The ingredient contained 7 grams of dehydrated germinated brown rice, 2 g dehydrated soy bean, 2 g dehydrated Job’s tear, 6 g non dairy cream, 4 g dairy powder and 10 g sugar.
Right: ลิขสิทธิ์เป็นของเจ้าของบทความแต่เพียงผู้เดียว
สงวนลิขสิทธิ์ตามพระราชบัญญัติลิขสิทธิ์ พ.ศ. 2537
เอกสารนี้สงวนไว้สำหรับการใช้งานเพื่อการศึกษาเท่านั้น ไม่อนุญาติให้นำไปใช้ประโยชน์ด้านการค้า ไม่ว่ากรณีใดๆ ทั้งสิ้น อีกทั้งห้ามมิให้ดัดแปลงเนื้อหา และต้องอ้างอิงถึงเจ้าของเอกสารทุกครั้งที่มีการนำไปใช้
Type: Collection
Format Extent: 375 หน้า
Availability : Library of Bureau of Rice Research and Development, Rice Department;
Availability: ห้องสมุดสำนักวิจัยและพัฒนาข้าว กรมการข้าว;
Appears in Collections:Rice Department

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