The process of germinated brown rice 3 in1 supplement in kalamae dessert

Abstract

“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5%, 10% and 15% and Latte flavor; 10%, 20% and 30% added into Kalamae dessert. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color, smell, criteria taste, texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 30 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’ new multiple test through the prefabricated program. The results reveal that a supplement of 5% of germinated brown rice 3 in1 supplement into Kalamae dessert was accepted by the tastes with average scores of odor, criteria taste and overall appreciation being 7.62, 7.72 and 7.85, respectively. For a supplement of 10% of germinated brown rice, the color and texture of the products were approved with a score of 7.89 and 7.70. Analysis of variance and compared differences are statistically at 0.05. As for the evaluation of additional latte favor, the outcome demonstrates that 30% of Latte favor was the most satisfying to examiners with average scores of color, odor, criteria taste and overall appreciation which accounted for 7.83, 7.75, 7.70, 7.85 and 7.92 respectively, and only analysis of variance and compared difference of color and smell are statistically at 0.05.