| dc.description.abstract | Development of prototype products from waste rice for teenage consumer.
The purpose of this study was developing formula and prototype of waste rice for
food production. The waste rice could be used as rice in 100% for 3 products such
as Khao Tang , Rice Crackers and Sticky Rice Coconut Cream. The suitable condition
for Khao Tang was using waste rice as 110 g. and seasoning 10%. The result of
physical and chemical analysis showed that: products have orange bright color,
hardness, cripyness and not rancidity. The percentage of moisture , fat , protein ,
crude fiber , ash and carbohydrate content 4.02 ± 0.06 , 20.12 ± 0.05 , 9.36 ± 0.04 ,
2.58 ± 0.12 , 4.30 ± 0.11 and 59.62 ± 0.09 respective. The suitable condition for Rice
Crackers was using waste rice as 130 g., storage in room temperature at 24 hr. After
that place to microwave at 20 sec. %. The result of physical and chemical analysis
showed that: products have orange bright color, Tom Yum seasoning for delicious,
hardness, cripyness and not rancidity. The percentage of moisture , fat , protein ,
crude fiber , ash and carbohydrate content 6.69 ± 0.03, 1.65 ± 0.06, 5.23 ± 0.07, 0.93
± 0.13, 1.37 ± 0.08 and 84.12 ± 0.05 respective. The suitable condition for Sticky
Rice Coconut Cream was using coconut milk (UHT) as 175 g. ,storage in freeze at 24
hr. After that place to microwave at 30 sec. %. The result of physical and chemical
analysis showed that: products have white-yellow bright color, softness, and
coconut sweet taste. The percentage of moisture , fat , protein , crude fiber , ash
and carbohydrate content 43.55 ± 0.03 , 6.29 ± 0.02 , 3.21 ± 0.03 , 1.20 ± 0.06, 0.50
± 0.09 and 45.24 ± 0.05 respective. The shelf life of 3 products are more than 2
months and consumer acceptability like moderately product. | en_US |
