Product Development of Instant Riceberry Porridge
Abstract
The objective of this research was to study the production of instant riceberry porridge product using double drum dryer. The studies were divided into 4 steps 1) to study the suitable ratio of riceberry to water 2) to study the optimal conditions of double drum dryer for instant riceberry porridge product. 3) to develop formula of instant riceberry porridge product 4) to study the quality of final product. According to studies, it was found that the optimum ratio of riceberry to water was 1:11. The optimum drying condition was surface temperature at 129 ºC drum speed at 1 rpm and film thickness 0.01 inches. The optimum formula included riceberry, chicken, carrot, sweet corn, onion, ginger, chicken seasoning powder, salt, sugar and pepper at 70, 15, 5, 5, 0.5, 0.5, 4, 2.5, 2 and 0.5% respectively. The overall liking score was like moderately to like very much (7.70). The final product quality was 4.61% moisture, 2.17% fat, 13.53% protein, 2.83% ash, 7.54% fiber, 69.32% carbohydrate and 394 kcal energy, respectively.
Keywords : riceberry, instant porridge, drum dryer
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