Product Development of Instant Riceberry Porridge
Abstract
The objective of this research was to study the production of instant riceberry porridge product using double drum dryer. The studies were divided into 4 steps 1) to study the suitable ratio of riceberry to water 2) to study the optimal conditions of double drum dryer for instant riceberry porridge product. 3) to develop formula of instant riceberry porridge product 4) to study the quality of final product. According to studies, it was found that the optimum ratio of riceberry to water was 1:11. The optimum drying condition was surface temperature at 129 ºC drum speed at 1 rpm and film thickness 0.01 inches. The optimum formula included riceberry, chicken, carrot, sweet corn, onion, ginger, chicken seasoning powder, salt, sugar and pepper at 70, 15, 5, 5, 0.5, 0.5, 4, 2.5, 2 and 0.5% respectively. The overall liking score was like moderately to like very much (7.70). The final product quality was 4.61% moisture, 2.17% fat, 13.53% protein, 2.83% ash, 7.54% fiber, 69.32% carbohydrate and 394 kcal energy, respectively. Keywords : riceberry, instant porridge, drum dryerReferences
Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin, E. L. (1969). Gelatinization of corn grits by roll and
extrusion cooking. Cereal Science Today, 14(1), 4-11.
Anprung, P.(2008). The principles of sensory simulation for food, Bangkok: Chulalongkorn
university printing house. (in Thai)
Association of Official Analytical Chemists (AOAC). (2000). Official Method of Analysis, Association of Official
Analytical Chemists, Arlington.
Chun, K.P., Nazimied, S.A., Hamid, Chin, P.T., Hamed, M.R., Rahman, & Russky R. (2010). Optimization of
drum drying processing parameters for producting of jackfruit (Artocarpusheterophyiius) powder
using response surface methodology.Journal of Food science and technology, 43(2), 343- 349.
Fazaeli, M., Emam-Djomeh, Z. Ashtari, A.K. and Omid, M. 2012. Effect of spray drying conditions and feed
composition on the physical properties of black mulberry juice powder. Food and Bioproducts
Processing, 90(4), 667-675.
Fellow, P.J. (1990). Food Processing Technology: Principal and Practice. 2nd edition, Washington DC: Woodhead
publishing limited
Kerdpiboon, S., Puttongsiri, T. & Devahastin, S. (2011). Effect of drying temperature on physical property and
flow characteristics of instant porridge. Agricultural Science Journal, 42(2), 445-448. (in Thai)
Ministry of industry. (2005). Thai Industrials Standards Institute. Instant rice porridge. TISs 315/2005. Bangkok. 7p.
(in Thai).
Narklaor,D., Sangnark, A. & Limroongreungrat, K.(2011).Improvement in quality of jackfruit seed flour by
pregelatinization. Burapha Science Journal,16(1), 12-21
Pornchaloempong, P. & Rattanapanone, N. (2010). Water activity.Retrieved September 20,2017, from
http://www.foodnetworksolution.com/wiki/word/0551/water-activity. (in Thai)
Potter, N.N. & Hotchkiss, J.H. (1968). Food Dehydrate and Concentration. Boston: Springer.
Kerdpiboon, S., Puttongsiri, T. & Devahastin, S. (2011). Effect of drying temperature on physical property and flow
characteristic of instant porridge. Agricultural Science Journal, 42(2), 445-448.
Tanatip, C. & Kunasakdakul, K. (2018). Paper type bioproduct of endophytic actinomycetes for controlling
bakanae disease of riceberry rice in seeding stage. Journal of Agriculture, 34(1), 67-75. (in Thai)
Teangpook, C. Sutjaritvongsanond, K., Yaieiam, S. &Peerapornpisal, Y. (2005). Development of instant
Cladophora algae porridge rice. Proceedings of 43rd Kasetsart university annual conference: Animals,
Agro-Industry. (pp. 551-556). Bangkok:The Thai research fund. (in Thai)
Vidovic, S.S., Vladic, J.Z., Vastag,Z.G., Zekovic, Z.P. and Popovic, L.M. 2014. Maltodextrin as a carrier of health
benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder
Technology, 258, 209-215.
Wang, Q., Han, P., Zhang, M., Xia, M., Zhu, H., Hou, M., Tang, Z. &. Ling, W. (2013). Supplementation of
black rice pigment fraction improves antioxidant and antiinflammatory status in patients with coronary
heart disease. Asia Pacific Journal of Clinical Nutrition, 16(1), 295-301.
Wanmontre, B., Treamnak, T. & Chitkuson, P. (2013). Effect of drying method on instant brown rice porridge by
drum dryer. The 14th TSAE National Conference and the 6th TSAE international conference: TSAE 2013:
(pp. 520-523) . (in Thai)
Wiriyacharee, P.,Srisakul, T. & Sriwattana, S. (1996). Optimal drying time for intermediate moisture persimmon
production. Journal of Agriculture, 12(2),175-186. (in Thai)
extrusion cooking. Cereal Science Today, 14(1), 4-11.
Anprung, P.(2008). The principles of sensory simulation for food, Bangkok: Chulalongkorn
university printing house. (in Thai)
Association of Official Analytical Chemists (AOAC). (2000). Official Method of Analysis, Association of Official
Analytical Chemists, Arlington.
Chun, K.P., Nazimied, S.A., Hamid, Chin, P.T., Hamed, M.R., Rahman, & Russky R. (2010). Optimization of
drum drying processing parameters for producting of jackfruit (Artocarpusheterophyiius) powder
using response surface methodology.Journal of Food science and technology, 43(2), 343- 349.
Fazaeli, M., Emam-Djomeh, Z. Ashtari, A.K. and Omid, M. 2012. Effect of spray drying conditions and feed
composition on the physical properties of black mulberry juice powder. Food and Bioproducts
Processing, 90(4), 667-675.
Fellow, P.J. (1990). Food Processing Technology: Principal and Practice. 2nd edition, Washington DC: Woodhead
publishing limited
Kerdpiboon, S., Puttongsiri, T. & Devahastin, S. (2011). Effect of drying temperature on physical property and
flow characteristics of instant porridge. Agricultural Science Journal, 42(2), 445-448. (in Thai)
Ministry of industry. (2005). Thai Industrials Standards Institute. Instant rice porridge. TISs 315/2005. Bangkok. 7p.
(in Thai).
Narklaor,D., Sangnark, A. & Limroongreungrat, K.(2011).Improvement in quality of jackfruit seed flour by
pregelatinization. Burapha Science Journal,16(1), 12-21
Pornchaloempong, P. & Rattanapanone, N. (2010). Water activity.Retrieved September 20,2017, from
http://www.foodnetworksolution.com/wiki/word/0551/water-activity. (in Thai)
Potter, N.N. & Hotchkiss, J.H. (1968). Food Dehydrate and Concentration. Boston: Springer.
Kerdpiboon, S., Puttongsiri, T. & Devahastin, S. (2011). Effect of drying temperature on physical property and flow
characteristic of instant porridge. Agricultural Science Journal, 42(2), 445-448.
Tanatip, C. & Kunasakdakul, K. (2018). Paper type bioproduct of endophytic actinomycetes for controlling
bakanae disease of riceberry rice in seeding stage. Journal of Agriculture, 34(1), 67-75. (in Thai)
Teangpook, C. Sutjaritvongsanond, K., Yaieiam, S. &Peerapornpisal, Y. (2005). Development of instant
Cladophora algae porridge rice. Proceedings of 43rd Kasetsart university annual conference: Animals,
Agro-Industry. (pp. 551-556). Bangkok:The Thai research fund. (in Thai)
Vidovic, S.S., Vladic, J.Z., Vastag,Z.G., Zekovic, Z.P. and Popovic, L.M. 2014. Maltodextrin as a carrier of health
benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder
Technology, 258, 209-215.
Wang, Q., Han, P., Zhang, M., Xia, M., Zhu, H., Hou, M., Tang, Z. &. Ling, W. (2013). Supplementation of
black rice pigment fraction improves antioxidant and antiinflammatory status in patients with coronary
heart disease. Asia Pacific Journal of Clinical Nutrition, 16(1), 295-301.
Wanmontre, B., Treamnak, T. & Chitkuson, P. (2013). Effect of drying method on instant brown rice porridge by
drum dryer. The 14th TSAE National Conference and the 6th TSAE international conference: TSAE 2013:
(pp. 520-523) . (in Thai)
Wiriyacharee, P.,Srisakul, T. & Sriwattana, S. (1996). Optimal drying time for intermediate moisture persimmon
production. Journal of Agriculture, 12(2),175-186. (in Thai)
Downloads
Published
2018-11-19
Issue
Section
Research Article
