Product Development of Blended Barley Milk and Black Sesame Beverage
Abstract
Cereal milk is a suitable an alternative beverage for people who are cow's milk allergy or lactose intolerant. Cereal milk does not contain cholesterol and lactose. Furthermore, barley is one of the beneficial cereal for reducing cholesterol and has low energies. The purpose of this research was to study the optimum ratios of barley and black sesame for blended barley milk and black sesame beverage processing. This research consisted of four treatments. Barley and black sesame in the ratio of 400:0 (as a control sample 0% of black sesame substitute) and blended barley and black sesame in the ratios of 390:10 (2.5% of black sesame substitute), 380:20 (5.0% of black sesame substitute) and 370:30 (7.5%of black sesame substitute) by weights were also performed. The physical qualities, such as appearance, color and viscosity, chemical qualities, including the pH, percentage of the total acidity, total soluble solid and the percentage of DPPH inhibition and microbiological qualities were also analyzed. In addition, sensory evaluation of each product’s color, odor, texture, taste and overall acceptability was performed by 30 untrained panelists using the 9-point hedonic scale. , It was found that the appearance of samples had light brown to dark brown color depend on ratios of barley and black sesame. The values of L* (brightness), a* (redness) and b* (yellowness) were varied within the range of 12.47-45.13, -8.97-19.24 and -14.46-6.55, respectively in which L*, a* and b* of all samples were significant difference. For substitution of barley with black sesame, the amounts of black sesame increased resulting in the significant increases in the viscosity and percentage of the DPPH inhibition. The chemical properties showed that the pH, total acidity and total soluble solid were within the range of 6.02-6.10, 0.014-0.037% and 9.05-9.15°Brix, respectively, in which they did not significantly different. Furthermore, the microbiological results revealed that the total plate count accorded to the Thai Industrial Standards Institute of brown rice drink (CPS.282/2015). The sensory evaluation indicated that the samples substituted barley with 5% of black sesame gave the highest scores of the texture, taste and overall acceptability of 6.77, 6.90 and 7.23, respectively. The results of this research could be used to develop a functional drink for health cares. Moreover, this could be another alternative to develop a new type of beverage that would cause a variety of consumption. Keywords barley milk ; black sesame ; healthy beverage ; product developmentReferences
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capacities of the antioxidants of ready-to-eat rice in retort pouch. KMUTT Research and Development
Journal, 41(3), 299-309. (in Thai)
AOAC. (2000). AOAC Official methods of analysis (Association of Official Analytical Chemists, 17th ed).
International Inc. Arlington Virginia, USA.
Buadilok, N., & Oupathumpanont, O. (2022). Development of high lycopene edible film from gac aril. Burapa
Science Journal, 27(1), 31-47. (in Thai)
Chumsri, N., & Aroonrungsawat, S. (2016). The development of drink from riceberry with black sesame. Christian
University of Thailand Journal, 22(3), 340-351. (in Thai)
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Retrieved 1 September 2002, fromhttps://www.ditp.go.th/ditp_web61/article_sub_view.php
Deveries, L. J., & Reinhold, V. N. (1992). Controlling dietary fiber in fiber in food products. New York: Van
Nostrand Reinhold.
FDA Bacteriological Analytical Manual (BAM). (2008). Chapter 3 and 18. Retrieved October 13, 2008,
from http://www.fda.gov/ Food/ Science Research /Laboratory Methods/ Bacteriological
Analytical ManualBAM/default.htm
Francis, F. J., & Clydesdale, F. M. (1975). Food colorimetry: Theory and application. Westport, Conn.: AVI
publishing.
Gerstenmeyer, E., Reimer, S., Berghofer, E., Schwartz, H., & Sontag, G. (2013). Effect of thermal heating on some
lignans in flax seeds, sesame seeds and rye. Food Chemistry, 138(2-3), 1847-1855.
Hung, W. L., Liao, C. D., Lu, W. C., Ho, C. T., & Hwang, L. S. (2016). Lignan glycosides from sesame meal exhibit
higher oral bioavailability and antioxidant activity in rat after nano/submicrosizing. Journal of functional
Foods, 23, 511-522.
Ieowsakulrat, S., & Phongpanya, T. (2016). The development of Khao Hom beverage for health. Agricultural Sci.
J, 47(2)(Suppl.), 145-148. (in Thai)
Jannat, B., Oveisi, M. R., Sadeghi, N., Hajimahmoodi, M., Behzad, M., Choopankari, E., & Behfar, A. A. (2010).
Effect of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic
content in Iranian sesame seed (Sesamum Imdicum L.). Iranian Journal of Environmental Health
Science and Engineering, 7(1), 97-102.
John, M. D. (1980). Principle of food chemistry. Westport, Conn.: AVI publishing.
Kongkachuichai, R., Prangthip, P., Surasiang, R., Posuwan, J., Charoensri, R., Kettawan, A., & Vanavichit, A.
(2013). Effect of riceberry oil (deep purple oil: Oryza sativa Indica) supplementation on hyperglycemia
and change in lipid profile in Stroptozotocin (STZ) induced diabetic rats fed a high fat diet. International
Food Research Journal, 20(2), 873-882.
Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S., & Wanavijitr, A.
(2011). Chemopreventive properties of bran extracted from a newly-developed Thai rice: The riceberry.
Food Chemistry, 125(3), 978-985.
Manok, S., & Lincharoen, P. (2015). Investigating antioxidant activity by DPPH, ABTS and FRAP assay and total
phenolic compounds of herbal extracts in Ya-Hom Thepphachit. Advanced Science, 15(1), 106–117. (in
Thai)
Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Journal of Trends
in Food Science and Technology, 6(6), 195-200.
Parnsakhorn, S., Langkapin, J., Tudkaew, S., Sanghee, W., & Wongchompoo, T. (2011). Design and fabrication
of a germinated sesame roaster. Journal of Engineering, RMUTT, 9(2), 51-59. (in Thai)
Parnsakhorn, S., & Langkapin, J. (2020). Analysis of characterization of physicochemical properties of different
formulations of riceberry malted beverage. Journal of Engineering, RMUTT, 18(2), 157-168. (in Thai)
Parnsakhorn, S., & Langkapin, J. (2021). Effects of processing and heating on antioxidant activity and quality of
riceberry malted beverage. Thai Science and Technology Journal (TSTJ), 29(1), 119-133. (in Thai)
Prangthip, P., Surasiang, R., Charoensri, R., Leardkamolkarn, V., Komindr, S., Yamborisut, U., Vanavichit, A., &
Kongkachuichai, R. (2013). Amelioration of hyperglycemia, hyperlipidemia, oxidative stress and
inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement. Journal
of Functional Foods, 5, 195-203.
Prikboonjun, P., & Rattanapun, B. (2014). Development of germinated brown rice with vegetable juice ready-to-
drink beverage. RMUTP Research Journal, Special Issue, 87-92. (in Thai)
Puntabutre, K. (2012). Sesame: cereal for health. Food journal, 42(4), 297-301. (in Thai)
Rawdsiri, S., & Thongrak, P. (2012). Product development of young rice and cereal beverage. Research Report
Division of Food Science and Technology Faculty of Agricultural Technology and Agro-Industry
Rajamangala University of Technology Suvarnabhumi (Huntra Campus). (in Thai)
Sakkhongnanthakul, O. (2020). Development of mocktail drink from rice milk. Bachelor of Technology (Hotel
Program (Continuing)). Chiang Mai Vocational College. Institute of Vocational Education: Northern Region
I. (in Thai)
Shahidi, F., Amarowicz, R., Abou-Gharbia, H. A., Shehata, A., & Adel, Y. (1997). Endogenous antioxidants and
stability of sesame oil as affected by processing and storage. Journal of American oil Chemists Society,
74(2), 143-148.
Shimada, K., Fujikawa, K., Yahara, K., & Nakamura, T. (1992). Antioxidative properties of xanthone on the auto
oxidation of soybean in cylcodextrin emulsion. J. Agr. Food Chem, 40, 945–948.
Srisukkho, K. (2002). A study of behaviors and factors affecting on consumer’s decision to buy whole grain bread.
(Master of Business Administration). Kasem Bundit University. (in Thai)
Thai Industrial Standards Institute Ministry of Industry. (2015). Thai community product standard brown rice drink
(CPS.282/2015). (1st ed). Bangkok: Thai Industrial Standards Institute. (in Thai)
Thirasaroch, J., & Thanomwong, C. (2015). Production of Healthy Beverage from “Homnil” Rice. KKU Sci. J,
43(3), 395-402. (in Thai)
Thongboon, J. (2012). Comparative study on properties of rice grass (Sukhothai 1 var.) with wheat grass and
barley grass for development of health beverages. (Master of Science in Food Technology).
Maejo University. (in Thai)
Tunde-Akintunde, T. Y., Oke, M. O., & Akintunde, B. O. (2012). Chapter 5: Sesame seed. Retrieved December 1
2013, from http://www.intechopen.com/books/oilseeds/sesame-seed
Ulziijargal, E., Yang, J. H., Lin, L. Y., Chen, C. P., & Mau, J. L. (2013). Quality of bread supplemented with
mushroom mycelia. J. of Food Chem, 138, 70-76.
Wirivutthikorn, W. (2022a). Product development of banana blended corn milk and soy milk beverage. In
Conference Proceedings The 15 Research Administration Network Conference. (pp.403-414).
Bangkok. (in Thai)
Wirivutthikorn, W. (2022b). Study of gac fruit aril powder enrichment in the production of ready-to-drink from
medicinal mushrooms blended chrysanthemum. Rajamangala University of Technology Srivijaya
Research Journal, 14(3), 594-607. (in Thai)
Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Faculty of Agro Industry, Chiangmai University. (in Thai)
capacities of the antioxidants of ready-to-eat rice in retort pouch. KMUTT Research and Development
Journal, 41(3), 299-309. (in Thai)
AOAC. (2000). AOAC Official methods of analysis (Association of Official Analytical Chemists, 17th ed).
International Inc. Arlington Virginia, USA.
Buadilok, N., & Oupathumpanont, O. (2022). Development of high lycopene edible film from gac aril. Burapa
Science Journal, 27(1), 31-47. (in Thai)
Chumsri, N., & Aroonrungsawat, S. (2016). The development of drink from riceberry with black sesame. Christian
University of Thailand Journal, 22(3), 340-351. (in Thai)
CIE. (1986). CIE Colorimetry. 2 nd Edition. Commission Internationale de l’Eclairage, Vienna.
Department of International Trade Promotion, Ministry of Commerce. (2022). Fact sheet rice February 2002
Retrieved 1 September 2002, fromhttps://www.ditp.go.th/ditp_web61/article_sub_view.php
Deveries, L. J., & Reinhold, V. N. (1992). Controlling dietary fiber in fiber in food products. New York: Van
Nostrand Reinhold.
FDA Bacteriological Analytical Manual (BAM). (2008). Chapter 3 and 18. Retrieved October 13, 2008,
from http://www.fda.gov/ Food/ Science Research /Laboratory Methods/ Bacteriological
Analytical ManualBAM/default.htm
Francis, F. J., & Clydesdale, F. M. (1975). Food colorimetry: Theory and application. Westport, Conn.: AVI
publishing.
Gerstenmeyer, E., Reimer, S., Berghofer, E., Schwartz, H., & Sontag, G. (2013). Effect of thermal heating on some
lignans in flax seeds, sesame seeds and rye. Food Chemistry, 138(2-3), 1847-1855.
Hung, W. L., Liao, C. D., Lu, W. C., Ho, C. T., & Hwang, L. S. (2016). Lignan glycosides from sesame meal exhibit
higher oral bioavailability and antioxidant activity in rat after nano/submicrosizing. Journal of functional
Foods, 23, 511-522.
Ieowsakulrat, S., & Phongpanya, T. (2016). The development of Khao Hom beverage for health. Agricultural Sci.
J, 47(2)(Suppl.), 145-148. (in Thai)
Jannat, B., Oveisi, M. R., Sadeghi, N., Hajimahmoodi, M., Behzad, M., Choopankari, E., & Behfar, A. A. (2010).
Effect of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic
content in Iranian sesame seed (Sesamum Imdicum L.). Iranian Journal of Environmental Health
Science and Engineering, 7(1), 97-102.
John, M. D. (1980). Principle of food chemistry. Westport, Conn.: AVI publishing.
Kongkachuichai, R., Prangthip, P., Surasiang, R., Posuwan, J., Charoensri, R., Kettawan, A., & Vanavichit, A.
(2013). Effect of riceberry oil (deep purple oil: Oryza sativa Indica) supplementation on hyperglycemia
and change in lipid profile in Stroptozotocin (STZ) induced diabetic rats fed a high fat diet. International
Food Research Journal, 20(2), 873-882.
Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S., & Wanavijitr, A.
(2011). Chemopreventive properties of bran extracted from a newly-developed Thai rice: The riceberry.
Food Chemistry, 125(3), 978-985.
Manok, S., & Lincharoen, P. (2015). Investigating antioxidant activity by DPPH, ABTS and FRAP assay and total
phenolic compounds of herbal extracts in Ya-Hom Thepphachit. Advanced Science, 15(1), 106–117. (in
Thai)
Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Journal of Trends
in Food Science and Technology, 6(6), 195-200.
Parnsakhorn, S., Langkapin, J., Tudkaew, S., Sanghee, W., & Wongchompoo, T. (2011). Design and fabrication
of a germinated sesame roaster. Journal of Engineering, RMUTT, 9(2), 51-59. (in Thai)
Parnsakhorn, S., & Langkapin, J. (2020). Analysis of characterization of physicochemical properties of different
formulations of riceberry malted beverage. Journal of Engineering, RMUTT, 18(2), 157-168. (in Thai)
Parnsakhorn, S., & Langkapin, J. (2021). Effects of processing and heating on antioxidant activity and quality of
riceberry malted beverage. Thai Science and Technology Journal (TSTJ), 29(1), 119-133. (in Thai)
Prangthip, P., Surasiang, R., Charoensri, R., Leardkamolkarn, V., Komindr, S., Yamborisut, U., Vanavichit, A., &
Kongkachuichai, R. (2013). Amelioration of hyperglycemia, hyperlipidemia, oxidative stress and
inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement. Journal
of Functional Foods, 5, 195-203.
Prikboonjun, P., & Rattanapun, B. (2014). Development of germinated brown rice with vegetable juice ready-to-
drink beverage. RMUTP Research Journal, Special Issue, 87-92. (in Thai)
Puntabutre, K. (2012). Sesame: cereal for health. Food journal, 42(4), 297-301. (in Thai)
Rawdsiri, S., & Thongrak, P. (2012). Product development of young rice and cereal beverage. Research Report
Division of Food Science and Technology Faculty of Agricultural Technology and Agro-Industry
Rajamangala University of Technology Suvarnabhumi (Huntra Campus). (in Thai)
Sakkhongnanthakul, O. (2020). Development of mocktail drink from rice milk. Bachelor of Technology (Hotel
Program (Continuing)). Chiang Mai Vocational College. Institute of Vocational Education: Northern Region
I. (in Thai)
Shahidi, F., Amarowicz, R., Abou-Gharbia, H. A., Shehata, A., & Adel, Y. (1997). Endogenous antioxidants and
stability of sesame oil as affected by processing and storage. Journal of American oil Chemists Society,
74(2), 143-148.
Shimada, K., Fujikawa, K., Yahara, K., & Nakamura, T. (1992). Antioxidative properties of xanthone on the auto
oxidation of soybean in cylcodextrin emulsion. J. Agr. Food Chem, 40, 945–948.
Srisukkho, K. (2002). A study of behaviors and factors affecting on consumer’s decision to buy whole grain bread.
(Master of Business Administration). Kasem Bundit University. (in Thai)
Thai Industrial Standards Institute Ministry of Industry. (2015). Thai community product standard brown rice drink
(CPS.282/2015). (1st ed). Bangkok: Thai Industrial Standards Institute. (in Thai)
Thirasaroch, J., & Thanomwong, C. (2015). Production of Healthy Beverage from “Homnil” Rice. KKU Sci. J,
43(3), 395-402. (in Thai)
Thongboon, J. (2012). Comparative study on properties of rice grass (Sukhothai 1 var.) with wheat grass and
barley grass for development of health beverages. (Master of Science in Food Technology).
Maejo University. (in Thai)
Tunde-Akintunde, T. Y., Oke, M. O., & Akintunde, B. O. (2012). Chapter 5: Sesame seed. Retrieved December 1
2013, from http://www.intechopen.com/books/oilseeds/sesame-seed
Ulziijargal, E., Yang, J. H., Lin, L. Y., Chen, C. P., & Mau, J. L. (2013). Quality of bread supplemented with
mushroom mycelia. J. of Food Chem, 138, 70-76.
Wirivutthikorn, W. (2022a). Product development of banana blended corn milk and soy milk beverage. In
Conference Proceedings The 15 Research Administration Network Conference. (pp.403-414).
Bangkok. (in Thai)
Wirivutthikorn, W. (2022b). Study of gac fruit aril powder enrichment in the production of ready-to-drink from
medicinal mushrooms blended chrysanthemum. Rajamangala University of Technology Srivijaya
Research Journal, 14(3), 594-607. (in Thai)
Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Faculty of Agro Industry, Chiangmai University. (in Thai)
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2023-05-11
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