Production of rice flour fruit based breakfast cereal
1991
Rasamee Supasri | Phonsak Manatsiripen | Pornthip Charuenthammawat (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Ready-to-eat flaked products, both plain and sugar coated, were produced from the mixture of brown rice flour and pumpkin or mango or banana. Chemical compositions of finished products including proximate compositions, Aw, NaCl, total and reducing sugars, vitamin B1 and B2 were analysed and compared to those of corn flakes. Color of both the products and the corn flakes were measured as well. Shelf-life testing and sensory evaluation of the finished products were conducted at 0, 3 and 6 months storage time. Average preference scores of the product's quality characters, as snack and breakfast cereal, were between dislike slightly and like moderately and decreased as storage time increased. Three months storage gave the products with no rancid odor and slightly change in the scores. As snack. the product with more yellow color gained more preference. As storage time increased, sugar coating tended to decrease the color preference and caused differences in taste preference as well. Fruit with stronger fragrance provided better aromatic product. Product from mango gained the highest taste preference, whereas those from banana and pumpkin gained the respective lower preferences. As breakfast cerealproducts from mango and banana gained more preferences than those from pumpkin for all quality characters. As storage time increased, the preferences to the crunchy texture of the coated products decreased due to higher moisture content accumulated in the products. As both snack and breakfast cereal, the tasters preferred the products from mango and banana to those from pumpkin and plain products to sugar coated ones.
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Эту запись предоставил Kasetsart University