Product development of riceberry beverage plus protein
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Date
2020-01-18Author
Ekkittisatien, Sirinda
สิรินดา เอกกิตติเสถียร
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This research on product development of beverage from Riceberry plus
protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study
the appropriate ratio of beverage from Riceberry to instant protein content 3) study
the appropriate ratio of beverage from Riceberry plus protein to sugar content 4)
study the quality change of storage. Samples used in this study were personnel of
nutrition service division, Central Chest Institute of Thailand among 30 samples.
Sensory evaluation was carried out, using the acceptance scores on appearance,
color, smelling, viscousness, smoothness, overall preference (5- point hedonic scale).
Data were analyzed by using mean and standard deviation. To study mean
comparison analysis was used. This research revealed that the best formulated
beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml.
instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet, rich
Riceberry and soybean smell and sweet with sugar. The acceptance scores on
appearance, color, smelling, viscousness, smoothness, overall preference were 3.93
3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of
changes in the physical revealed that beverage could be kept for 1-3 days at the
temperature of 7˚C.
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