Development of instant thai dessert products from rice bran for value added of Thailand Economy wastes.

Abstract

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai, Dried Rice Ball, Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness, cripyness, brown bright color, flavor and taste suitable and chemical analysis the percentage of low moisture, fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture, brown bright color and chemical analysis the percentage of the moisture , protein, fat , crude fiber , ash and carbohydrate content 7.05 ± 0.00, 7.05 ± 0.00, 23.98 ± 0.00, 5.25 ± 0.20, 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture, brown bright color and chemical analysis the percentage of the moisture , protein, fat, crude fiber, ash and carbohydrate content 4.40 ± 0.05, 1.97 ± 0.02, 11.18 ± 0.00, 2.40 ± 0.06, 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture, brown bright color and chemical analysis the percentage of the moisture, protein, fat, crude fiber, ash and carbohydrate content 2.00 ± 0.70, 4.39 ± 0.00, 8.82 ± 0.15, 2.44 ± 0.49,2.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.