Rice nougat: standardization and evaluation
2000
Romero, M.V. | Ablaza, M.J.C. | Patindol, J.A., Philippine Rice Research Inst., Maligaya, Science City of Munoz, Nueva Ecija (Philippines)
A new rice product called rice nougat has been developed to widen the economic prospects of the rice farming household. Its formulation and production process were standardized. Varietal screening was also conducted wherein several Philippine rice varieties with different amylose content and gelatinization temperature were studied. Varieties with intermediate amylose content, regardless of gelatinization temperature were found suitable for this product. Different flavors were incorporated into the product, namely: chocolate, mocha, vanilla, orange flavoring, and orange rind. Based on sensory evaluation, vanilla was the most acceptable flavor. Cellophane, wax paper, and polyethylene were evaluated as packaging materials for rice nougat. Polyethylene (with vacuum sealing) gave the best results in terms of maintaining the chewy texture of the product as well as in keeping it stable for up to one week. Proximate analysis showed that the major components of rice nougat were carbohydrates, fat, and protein making it a good source of energy.
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