Development of breakfast cereal flake from rice flour
1996
Chirapha Muangklai
Prototype product of ready-to-eat cereal breakfast was studied from target consumers in Bangkok. The result revealed that the acceptable product should contain natural flavour with extremely orispy texture, moderately sweet and slightly salty taste. Preliminary rice selection and formulation were carried out under hot air oven puffing at 190 deg C for 5 minutes. Khao Dawk Mali 105, rice variety with low amylose content was selected 95 the main material. The optimum formula consisted of 68.55 percent the rice flour, 12.00 percent soy flour, 11.00 percent sugar, 0.06 percent lecithin, 2.39 percent salt and 6.00 percent milk protein. After that this proposed recipe was exposed through a single screw extruder to produce the ready-to-eat cereal breakfast. It was found that the best product must be processed from rice grit with 13 percent moisture content. It gave slightly browny cereal with the hardness of 14.24 newton, water activity (aw) of 0.24 moisture content of 3.14 percent. In 100 gram cereal contained protein of 16.70 percent, Vitamin A of 241.76 IU, Vitamin B1, Vitamin B2, Niacin and Iron of 0.63, 0.70, 0.58, and 7.18 milligram respectively. The microbial determination found a total bacterial count, yeast and mold less than 10 colonies per gram and no coliform was detected. Acoording to the survey study most of target group accepted this ready-to-eat cereal breakfast. The result of storage test showed that the polyethylene laminated aluminium foil bag was a suitable package to retain good quality for longer than 8 weeks at 25 deg C and room temperature.
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