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Development of high anthocyanin crispy rice bar |
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| รหัสดีโอไอ | |
| Creator | Nuttawut Lainumngen |
| Title | Development of high anthocyanin crispy rice bar |
| Contributor | Janpen Saengprakai |
| Publisher | Faculty of Science and Technology, Suan Sunandha Rajabhat University |
| Publication Year | 2563 |
| Journal Title | Suan Sunandha Science and Technology Journal |
| Journal Vol. | 7 |
| Journal No. | 1 |
| Page no. | 34 to 42 |
| Keyword | Riceberry rice, Leum Phua rice, RD6 rice, Black glutinous rice, Anthocyanin |
| URL Website | www.ssstj.sci.ssru.ac.th |
| Website title | Suan Sunandha Science and Technology Journal (SSSTJ) |
| ISSN | 2351-0889 |
| Abstract | Nowadays, consumers are increasingly interested in healthy food. This study aimed to increase thenutritional value of crispy rice by using Thai rice which presented important natural ingredients. Five formulationswere developed including Thai colored indica rice (Oryza sativa cv. Riceberry), black sticky rice (Oryza sativa cv.Leum Phua), white glutinous rice (Oryza sativa cv. RD6), RD6 soaking in water obtained from Leum Phua stickyrice, and a combination of RD6 and Leum Phua glutinous rice. Water activity, moisture content, crispness, color,total anthocyanin content, and sensory evaluation were analyzed. The results showed that there was no significantdifference in crispness and moisture content of products. The lowest free water was observed in both Riceberryand soaked RD6 formulations with water activity below 0.42. Leum Phua and Riceberry recipes had the lowestbrightness. Obviously, crispy rice bar from Leum Phua sticky rice had the highest total anthocyanin content,followed by Riceberry rice. According to sensory test, the color score was high in the RD6 and soaked RD6formulations. During the storage for 2 months, the increase of water activity and lipid peroxidation were observed.However, there was no growth of pathogenic microorganisms. The crispy rice by soaked RD6 formula wasacceptable up to 2 months of storage. Therefore, it can be concluded that the RD6 sticky rice soaking with waterfrom black glutinous rice is suitable for commercial production because it can increase the nutritional value forconsumers by providing high total anthocyanin content. 3456789 |
