Product development of imitation bread spread from broken riceberry rice

Abstract

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color, viscosity and sensory evaluation (9-point hedonic scale). From the results, found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7%, water 27.7% condensed milk, 29.5% butter, 5.9 % cocoa powder, 1.9% milk powder, 1.9% vanilla, 1.1 % sugar, 0.9% salt, 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62, 11.89 and 11.85, respectively while a viscosity of 26,727 cp. The nutritional value of 100 g of this product contained protein, fiber, carbohydrate and carbohydrate at 2.56, 0.96, 2.77 and 47.38 g, respectively, Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks, this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers, which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25,000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.